Crispy Potato Pancakes with Chicken, Vegetable, and Mushroom Filling

01Method

1. 1

   Combine the grated potatoes with the pressed garlic, eggs, marjoram, salt, and pepper. Gradually mix in the flour until you have a fairly thick batter.

2. 2

   Heat the oil in a pan and fry the potato pancakes for about 3 minutes per side until golden brown. Transfer the finished pancakes to a paper towel-lined plate to drain.

3. 3

   Heat the olive oil in a pan and sauté the diced onion until softened and translucent. Add the minced garlic and chicken cut into small pieces, season with salt and pepper, and cook for about 5 minutes. Add the chanterelles and sauté for another 5 minutes or so, until the mushrooms are tender.

4. 4

   Stir in the tomato paste, shredded cabbage leaves, and bell pepper, and simmer everything together for 10 minutes. Finish by stirring in the ketchup, cumin, and corn, and heat through. Serve spooned over the potato pancakes folded in half.