Marta's Mushroom Latkes

Cooking time
Serves4 people

Yuriko is our queen social bee, creating a buzz on our Facebook and Twitter pages. This is her mum's brilliant way to use your veg box spuds and 'shrooms.

5 ratings


  • 3 large potatoes, coarsely grated
  • 3 garlic cloves, finely minced
  • A handful of finely chopped parsley and/or chives (optional)
  • Sea salt and freshly ground pepper
  • A good pinch or two of paprika
  • 4 good-sized brown or white mushrooms or 1 large Portobello mushroom, finely minced
  • 2 eggs, whisked
  • 3-4 tbsp plain white flour
  • A splash of oil
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1. Squeeze any excess moisture out of your potatoes. Mix in the garlic, herbs, salt, pepper, paprika and mushrooms.
2. Fold in the eggs. Once mixed up, dust in 3 tbsp flour, adding more if needed, until the mix is relatively dry but wet enough to hold together.
3. Get a large frying pan hot. Add a splash of oil. Turn the heat down to medium and put scoop up a heaped tablespoon (more or less, depending on how big you want them) of the mix in the pan. Flatten it with a spatula. Yuriko’s mum suggests 5/7 cm diameter.
4. Fry until it's golden on both sides. Finish with a final dusting of paprika. Lovely on their own or serve with a little crème fraiche or cream cheese.
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