Potato pancakes with curry ragout

Name: Potato pancakes with curry ragout
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Pork sausage; 200 g Mushrooms; 2 TABLESPOONS Oil; 100 g frozen peas; 1 package (40 g) Fix for curry dishes; 1 collar Chives; 1 pack of deep-frozen potato pancakes (10 pieces, 600 g); 20 g Butter or margarine

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Pork sausage
200 g Mushrooms
2 TABLESPOONS Oil
100 g frozen peas
1 package (40 g) Fix for curry dishes
1 collar Chives
1 pack of deep-frozen potato pancakes (10 pieces, 600 g)
20 g Butter or margarine

Directions

1
Peel the sausage and cut into pieces. Clean, wash and possibly halve the mushrooms. Fry the sausage in hot oil. Add mushrooms and fry for about 2 minutes. Add peas. Pour on 1/4 litre of water, stir in Fix for curry dishes and let it boil for 1 minute.
2
Wash chives, dab dry and cut into small rolls. Sprinkle over the ragout. Fry the potato pancakes in hot fat for about 5 minutes. Turn several times in between. Arrange 2-3 buffers each with some ragout on a plate