This dish has three components: potato pancakes, fashionably called "pancakes", mushroom sauce from porcini mushrooms and fried boletus. Each of these elements is quite beautiful in itself, but together they are a special force that can support those who have given up meat and fish for a while or simply adhere to the idea of \u200b\u200bvegetarianism.
Boil potatoes until fully cooked. Mash potatoes with olive oil. Finely chop the onion and fry with olive oil until golden brown. Finely chop the dill.
Mix onion, potatoes and dill. Salt. Form potato pancakes (pancakes) and put in the freezer until use.
Boil rice in 400 ml of drinking water until fully cooked. Without draining the remaining liquid, transfer the rice to a blender and grind until smooth.
Dip each pancake into the batter first, then roll in the breadcrumbs. Fry until done in olive oil. Place in a bowl or deep plate and keep warm until serving.
For the sauce, cut the onion, garlic and porcini mushrooms into medium cubes. Fry, stirring, in olive oil, 5 minutes. Add broth, reduce heat and bring to a boil. Transfer the mixture to a blender and blend until smooth.
Boil the boletus. Cut into medium pieces and fry until tender in olive oil. 1-2 minutes before the end of cooking, add dill.
Put the mushroom cream, fried boletus mushrooms on half of the pancakes and cover them with the remaining pancakes. Separately feed soy sour cream.