Growing Chefs! Ontario Lithuanian Potato Cakes with Pickled Mushrooms
Lithuanian Potato Cakes with Pickled Mushrooms
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Potato dough
Ingredients
Pickled Mushrooms
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Peel the potatoes, and dice into 2 centimeter cubes. Place in a large pot and fill with enough cold water to cover. Season the water well with salt.
Crack egg into a bowl.
Measure out apple cider vinegar and water into a medium pot, and add 4 garlic cloves, 1 tablespoon of peppercorns, 2 bay leaves, and about 1 tablespoon of salt.
Dice the mushrooms into small pieces.
Get Cooking!
To make the dough
Turn on the potatoes over medium high heat, and cook until the water comes to a boil. Turn the water down to a simmer, and cook until the potatoes are tender, about 15 – 20 minutes.
Drain the potatoes and let cool to room temperature.
In a medium bowl, whisk egg, and then pour it over the cooled potatoes. Sprinkle with a bit of salt, and mash very well, until there are not lumps in the potatoes.
Add ½ cup of flour, and mix together until you have a slightly sticky dough. Add more flour if needed until the dough is not sticky enough to handle.
Let the dough rest approximately 30 minutes in the fridge.
To make the pickled mushrooms
Bring the vinegar mixture to a boil, and add the mushrooms. Bring to a boil over high heat, and boil for 15 minute. Strain the mushrooms, discarding the bay leaves, peppercorns and garlic. Let cool to room temperature on a clean dishcloth, and dry as much as possible.
To assemble the pancakes and cook
Divide the dough into 12 pieces. Roll each piece into a ball, adding additional flour if needed. Flatten the dough circle and add a couple of tablespoons of pickled mushrooms into the middle, then pinch the dough over top itself to cover the filling. Flatten the pancake into a circle, about 1 centimetre thick and 5 – 6 centimetres wide.
Preheat a medium frying pan over medium heat, and add 2 tablespoons of butter. Once the butter is melted and bubbly, add 6 pancakes into the pan. Let cook for 4 – 5 minutes, and then flip the pancakes over. They should be golden brown. Cook on the other side for an additional 4 – 5 minutes, until golden brown.
Serve pancakes warm with lots of fresh dill, and sour cream.
Growing Chefs! Ontario Recipe
Lithuanian Potato Cakes with Pickled Mushrooms
Potato dough
Ingredients
Pickled Mushrooms
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Peel the potatoes, and dice into 2 centimeter cubes. Place in a large pot and fill with enough cold water to cover. Season the water well with salt.
Crack egg into a bowl.
Measure out apple cider vinegar and water into a medium pot, and add 4 garlic cloves, 1 tablespoon of peppercorns, 2 bay leaves, and about 1 tablespoon of salt.
Dice the mushrooms into small pieces.
Get Cooking!
To make the dough
Turn on the potatoes over medium high heat, and cook until the water comes to a boil. Turn the water down to a simmer, and cook until the potatoes are tender, about 15 – 20 minutes.
Drain the potatoes and let cool to room temperature.
In a medium bowl, whisk egg, and then pour it over the cooled potatoes. Sprinkle with a bit of salt, and mash very well, until there are not lumps in the potatoes.
Add ½ cup of flour, and mix together until you have a slightly sticky dough. Add more flour if needed until the dough is not sticky enough to handle.
Let the dough rest approximately 30 minutes in the fridge.
To make the pickled mushrooms
Bring the vinegar mixture to a boil, and add the mushrooms. Bring to a boil over high heat, and boil for 15 minute. Strain the mushrooms, discarding the bay leaves, peppercorns and garlic. Let cool to room temperature on a clean dishcloth, and dry as much as possible.
To assemble the pancakes and cook
Divide the dough into 12 pieces. Roll each piece into a ball, adding additional flour if needed. Flatten the dough circle and add a couple of tablespoons of pickled mushrooms into the middle, then pinch the dough over top itself to cover the filling. Flatten the pancake into a circle, about 1 centimetre thick and 5 – 6 centimetres wide.
Preheat a medium frying pan over medium heat, and add 2 tablespoons of butter. Once the butter is melted and bubbly, add 6 pancakes into the pan. Let cook for 4 – 5 minutes, and then flip the pancakes over. They should be golden brown. Cook on the other side for an additional 4 – 5 minutes, until golden brown.
Serve pancakes warm with lots of fresh dill, and sour cream.