Entrées

MAGGI Mash Potato Cakes stuffed

    Preparation

    Ingredients

    • Pancakes:
       
    • MAGGI Mash, prepared to a dry mixture
      800g
    • Flour
      ½ cup
    • Panko bread crumbs for coating 
       
    • Braised Mushrooms:
       
    • Onion, chopped
      150g
    • Portobello mushroom, whole
      225g
    • MAGGI Lazenby Worcestershire Sauce
      3 Tbsp
    • Beef stock, prepared
      2 cups
    • Smoked paprika
      71 tsp
    • Fresh dill chopped
      10g
    • Salt and pepper to taste
       
    • Oil for frying
       
    • Side salad for serving
       
    •  

    Method:

    Brisket Rub:

    1. In a large bowl mix the MAGGI Mash and flour, set aside.
    2. Place the mushrooms, onions, MAGGI Lazenby Worcestershire Sauce, beef stock, smoked paprika, fresh dill, salt and pepper to taste; into a roasting dish.
    3. Cover with foil and place in a preheated oven at 150°C to slowly cook for 30 minutes.
    4. Remove from the oven and strain the liquid off. Reserve and set aside.
    5. Take about 2 Tbsp. of potato dough and flatten into a disk, top with a mushroom and some onion mixture; cover with more potato mixture. Do this for every mushroom. Coat the outside of each potato cake in panko crumbs.
    6. Heat olive oil in a large frying pan and place the potato cakes in batches and cook until golden, approximately 4 minutes a side.
    7. Serve with a side salad and any leftover mushroom mixture.

    Note:

    1. Try making the potato cakes with a gluten free substitute flour and without the bread crumbs for gluten/wheat free option
    2. Offering vegetarian dishes on your menu is a must, you need to entice and excite your vegetarian customer just as much as the meat eaters.