Lenten potato pancakes
Ingredients
Servings 1- potatoes - 100 g
- flour - 30 g
- curry - 4 g
- water - 30 g
- carrots - 50 g
- olive oil - 25 g
- oyster mushrooms - 60 g
- unagi sauce - 10 g
- soy sour cream - 20 g
Cooking
Step 1
Grate potatoes and mix with flour, water and curry. Fry one large thin potato pancake in a pancake pan.
Step 2
Boil carrots and chop in a blender with olive oil (20 g).
Step 3
Saute oyster mushrooms in olive oil and add unagi sauce. Wrap the mushrooms in a pancake. When serving, garnish with carrot puree and soy sour cream.