Hey food enthusiasts! Today, I’ve got a delightful recipe that solves the leftover mashed potatoes dilemma and delivers a mouthwatering treat.
Every bite of these Mushroom Stuffed Potato Pancakes isn’t just an explosion of flavors but also a step towards balanced nutrition.
First, we have potatoes packed with health benefits as they provide vitamin B6 for hormone regulation, dietary fiber for digestion, and potassium and vitamin C for heart health and immune function.
Then, we have mushrooms, offering their own advantages for our well-being. Mushrooms are low in calories and fat and rich in B vitamins, potassium, and selenium. They also contain antioxidants that support a healthy immune system and may reduce the risk of chronic diseases.
Who could resist the allure of mashed potatoes, right?
Let’s get cooking and enjoy the comforting world of food!
Ingredients
- For the potato dough:
- 2 pounds (4 large) potatoes, cut into cubes
- 1 cup (120g) 1 cup (120g) garbanzo bean flour (whole wheat flour or brown rice flour can be used as alternatives)
- 2 garlic cloves, shredded
- 1/4 tsp salt
- For the mushroom stuffing:
- 2 Tbsp olive oil
- 1 pound portobello mushrooms, chopped
- 1 large onion, chopped
- ¼ cup fresh dill or parsley, chopped
- Fine black pepper and salt to taste
