Saturday, 13 September 2014

Polish Potato Pancakes with Creamy Mushroom Sauce (Placki Kartoflane)

One of the wonderful things about living in Berlin has been being able to travel to other countries easily. Want to go to Poland? Jump on the overnight bus! I'm still getting used to the change. In New Zealand we're so far away from everything that going anywhere (except Australia) takes a long time and isn't budget-friendly.

Old Town in Warsaw, Poland

Our last Poland trip was to Krakow, a beautiful city with a castle, gorgeous old town, and, of course, delicious food! My boyfriend, who's a vegetarian, had some wonderful potato pancakes with decadent mushroom sauce on top. This is a recreation of that dish, Placki Kartoflane. This picture is of a version with blended potatoes, but it's easier to make them with grated potatoes.

Polish Potato Pancakes with Creamy Mushroom Sauce (Placki Kartoflane)

Serves 4


creamy mushroom sauce
400 ml (200 g) cashews, not roasted or salted
2 tbsp vinegar
1/2 tsp salt
150 ml water
1 onion
400 g mushrooms (1000 ml chopped)

6 potatoes (1150 ml grated)
1/2 tsp corn starch
1/2 tsp rice flour
4 tbsp flour
1/2 tsp salt


1. Blend the cashews with the vinegar, salt and water. Chop the onion and slice the mushrooms. Fry the onion in an oiled pan over medium heat until glassy. Add the mushrooms and cook until done. Stir in the cashew cream. Add salt and pepper to taste and set aside.

2. Peel and grate the potatoes. Mix together corn starch, rice flour and 2 tbsp water. Combine with potatoes, flour and salt. Heat an oiled pan over medium heat. When hot, add several pancakes and spread to a 1 cm thickness. Wait until the underside is a golden brown, then flip and brown the other side. Drain on paper towels. Repeat with remaining potato mixture.

3. Divide the pancakes between four plates. Briefly warm the cashew sauce, adding water to thin if it's too thick. Top the pancakes with sauce and serve.

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