Potato Patties with Mushroom Gravy
Golden, appetizing and wonderfully filling! These potato patties pair perfectly with a creamy mushroom gravy. Use freshly prepared mashed potatoes or leftovers from the previous day and serve with a fresh vegetable salad.
Updated : 15 September, 2026
Easy
About 45 min.
Ingredients
Patties
500 grams
Potato
30 grams
Butter
1
Eggs
2 tablespoon
Wheat flour
100 grams
Breadcrumbs
50 milliliters
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Sauce
300 grams
Champignon
1
Onions
100 grams
Sour cream
1 tablespoon
Wheat flour
2 tablespoon
Vegetable oil
20 grams
Butter
to taste
Pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use leftover mashed potatoes or prepare them specifically for the patties. If starting with raw potatoes, cook them as described in the next step.
Step 2
Rinse and peel the potatoes, cut them into 4–6 pieces and place them in a saucepan. Cover with cold water and bring to a boil over medium heat. Skim off any foam, add salt, reduce the heat and cook for 20–30 minutes, depending on the potato variety and size of the pieces. They are ready when easily pierced with a knife. Drain well and mash with a piece of butter.
Step 3
Leave the mashed potatoes to cool completely, as warm potatoes may make the mixture too sticky. Add the egg, ground black pepper and flour, then mix until smooth and firm enough to hold its shape.
Step 4
Shape the potato mixture into oblong patties and arrange them on a plate.
Step 5
Prepare the gravy. You can use any mushrooms, although button or cremini mushrooms are the easiest option. Heavy cream may be used instead of sour cream.
Step 6
Cut the onion lengthwise into thin strips.
Step 7
Rinse or wipe the mushrooms clean, dry them thoroughly and cut them into slices.
Step 8
Heat a frying pan over medium heat and add the vegetable oil and butter. Add the onion and cook for several minutes, stirring, until translucent. Add the mushrooms, season with salt and ground black pepper and cook for approximately 10 minutes, until the liquid they release has evaporated.
Step 9
Mix the sour cream with about 3 tablespoons of boiling water, then pour it into the mushrooms. Bring the sauce gently to a simmer, sprinkle in a little flour and mix thoroughly. Cook for another couple of minutes, until the gravy thickens.
Step 10
Heat some vegetable oil in a second frying pan. Coat the potato patties in breadcrumbs, place them in the pan and fry until golden underneath. Turn them over and brown the other side.
Step 11
Serve the potato patties hot, generously spooned with the mushroom gravy.
Author note
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