My plan this autumn was to fill the fridge and cook a million different mushroom meals only using mushrooms I've picked myself. But of course I've once again managed to load myself with so many responsibilities that the couple of small mushroom preys I've caught have flown straight to the frying pan. So while the season is still on, here's at least one excellent recipe.- 2 dl minced mushrooms (for some reason, Cantharellus tubaeformis or suppilovahvero seems ideal for this)
- 2 cooked potatoes
- 1 onion
- 1 dl crushed finncrisps (took me about 3 large ones)
- 2 tablespoons soy flour
- 1,5 dl soy yogurt
- 4 garlic cloves
- black pepper
- salt
- 2 tablespoons rape oil
Mash the potatoes with a fork, mince the onion and squeeze the garlic cloves. Mix everything into an even past and roll small balls out of it between your hands. Place straight away on a hot and oily frying pan.
Nutritional values / 1027 g:
energy 1046 kcal
fat 33 g
protein 37 g
carbohydrates 74 g
fiber 19 g
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