Stuffed Mushroom Potato Pancakes
Capullo
Potato is one of the most versatile and popular ingredients worldwide, as it can be used to prepare croquettes, baked potatoes, and mashed potatoes. However, in Mexico, it is used to fill tacos and quesadillas, as well as to make the famous potato pancakes, they are irresistible!

To give these potato pancakes a healthier and more filling touch, we fill them with sautéed mushrooms with Capullo® 100% pure canola oil. Dare to try them and serve with salad! Additionally, remember that mushrooms contain fiber, antioxidants, and are low in calories.

Click here to see more easy recipes!
Reviewed by
5
|
1 comentarios
93
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • Capullo® 100% pure canola oil
  • 1/4 cups onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 2 cups button mushrooms, sliced
  • 1 teaspoon paprika
  • salt
  • pepper
  • 3 potatoes, peeled and cooked
  • salt
  • pepper
  • 1 cup Manchego cheese, grated
  • 1 egg
  • 1/4 cups cornstarch
  • Capullo® 100% pure canola oil, for frying
  • salad
Preparation
20 mins
10 mins
Low
  • Heat Capullo® 100% pure canola oil in a pan. Sauté the onion, garlic, and mushrooms for 3 minutes and season with paprika, salt, and pepper. Remove from heat and let it cool.
  • For the pancakes: place the potatoes in a bowl, season with salt and pepper, and mash the potatoes until smooth. Add the manchego cheese and egg and mix until well combined. Then, add the cornstarch and mix.

    Shape the potato pancakes, fill them with a little bit of the mushrooms, and set aside.
  • Heat a little bit of Capullo® 100% pure canola oil in a pan. Fry the potato pancakes for 3 minutes on each side or until golden brown.
  • Serve and accompany with salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?