Potato pancakes with chilli vegetables

Name: Potato pancakes with chilli vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Mushrooms; 2 Spring onions; 1 red pepper; 2 TABLESPOONS Olive oil; 1/2 (125 ml) Bottle of Hot-Chili-Sauce; 7-10 Tbsp Salt; 1/2 bunch Thyme; 750 g Potatoes; 1 Egg; 2 TABLESPOONS Flour; 7-10 Tbsp clarified butter

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Mushrooms
2 Spring onions
1 red pepper
2 TABLESPOONS Olive oil
1/2 (125 ml) Bottle of Hot-Chili-Sauce
7-10 Tbsp Salt
1/2 bunch Thyme
750 g Potatoes
1 Egg
2 TABLESPOONS Flour
7-10 Tbsp clarified butter

Directions

1
Clean and wash the vegetables. Cut mushrooms into slices, spring onions into rings and peppers into cubes. Steam peppers in hot oil for about 5 minutes. Add mushrooms and spring onions and cook for 3 minutes. Pour on chilli sauce. Season to taste with salt.
2
Pluck the thyme leaves from the stalks and add to the vegetables. Peel, wash and grate the potatoes. Mix with egg, flour and some salt. Fry about 8 flat buffers in hot fat on both sides until golden brown. Arrange two buffers with some vegetables on each side