Elle Nikishkova
Potato patties with herbs, forest mushrooms and greek yoghurt
Want to save time on chopping ang prepping ingredients for tasty meals in the outdoors? A good solution is to use airdried ingredients when cooking. This is a recipe that usually is a bit time comsuming, time that can be spent doing something else fun while you're in nature. Looking for muhrooms for instance.. Crispy and delicious potato and herb patties can be made without grating and cutting- they turn out great topped with fried funnel chanterelles and greek yoghurt spiced with lemon pepper.
INGREDIENTS
SERVINGS:
4
COOKING TIME: 30-40 min
Ingredients
- 50 g Dried potato
- 20 g Dried onions
- 2 tbsp Egg powder
- 1.5 dl Wheat flour
- Mixed dried herbs
- Salt & pepper
- Oil for frying
- Water for soaking
Topping
- Fresh forest mushroom
- 2 dl Greek yoghurt
- Lemon pepper
COOKING OUTSIDE
Step 1
Soak the onions and potatoes in double the amount of water for 10 minutes.
Step 2
Drain almost all the excess water, if any left.
Step 3
Stir in the eggpowder, then add the herbs, and flour until the mixture is thick enough for frying. How much flour you will need depends on the amount of soaking water that is left in the mixture. Add more flour if the mixure is too liquid. Add salt and pepper
Step 4
Make a moderate fire under the Primus Open Fire Pan and add oil
Step 5
. Fry the patties until browned on each side. While you are frying the patties, add the chanterelles to the pan and fry on the side
Step 6
Season the greek yoghurt with some lemon pepper
Step 7
Serve the patties with yoghurt and topped with fried chanterelles. Enjoy!
PrintWant to save time on chopping ang prepping ingredients for tasty meals in the outdoors? A good solution is to use airdried ingredients when cooking. This is a recipe that usually is a bit time comsuming, time that can be spent doing something else fun while you're in nature. Looking for muhrooms for instance.. Crispy and delicious potato and herb patties can be made without grating and cutting- they turn out great topped with fried funnel chanterelles and greek yoghurt spiced with lemon pepper.
Elle Nikishkova
PrintINGREDIENTS
SERVINGS:
4
COOKING TIME: 30-40 min
Ingredients
- 50 g Dried potato
- 20 g Dried onions
- 2 tbsp Egg powder
- 1.5 dl Wheat flour
- Mixed dried herbs
- Salt & pepper
- Oil for frying
- Water for soaking
Topping
- Fresh forest mushroom
- 2 dl Greek yoghurt
- Lemon pepper
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