- 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 together 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 are must, you need to entice and excite your vegetarian customer just as much as the meat eaters.
MAGGI Meatballs Braised in Slow CookedRed Pepper Gravy with Cheesy MAGGI Mash and Fresh Coriander
MAGGI Oil Free Greek Salad Dressing and Basil Parmesan Tomatoes