- MAGGI Mash, prepared to a dry mixture800g
- Flour½ cup
- Panko bread crumbs for coating
- Braised Mushrooms:
- Onion, chopped150g
- Portobello mushroom, whole225g
- MAGGI Lazenby Worcestershire Sauce3 Tbsp
- Beef stock, prepared2 cups
- Smoked paprika71 tsp
- Fresh dill chopped10g
- Salt and pepper to taste
- Oil for frying
- Side salad for serving
- In a large bowl mix the MAGGI Mash and flour, set aside.
- Place the mushrooms, onions, MAGGI Lazenby Worcestershire Sauce, beef stock, smoked paprika, fresh dill, salt and pepper to taste; into a roasting dish.
- Cover with foil and place in a preheated oven at 150°C to slowly cook for 30 minutes.
- Remove from the oven and strain the liquid off. Reserve and set aside.
- 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.
- Heat olive oil in a large frying pan and place the potato cakes in batches and cook until golden, approximately 4 minutes a side.
- Serve with a side salad and any leftover mushroom mixture.
- Try making the potato cakes with a gluten free substitute flour and without the bread crumbs for gluten/wheat free option
- 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.