Potato pancakes with oyster mushrooms

In a pot with water supplemented with 1 tbsp. salt, boil potatoes cut into small pieces for about 20 min. Add salt, squeeze and make mashed potatoes. Allow to cool. Add egg and flour, mix well.

While the potato mash cools down, heat 2 tbsp. oil and finely chopped leek, sauté until soft. Add paprika, oyster mushrooms and continue to fry for 5 minutes. Add salt and pepper to taste. Add thyme or other spices as desired. Bake until all the liquid evaporates and let it cool.

Divide the puree into 8 parts, make balls from them with a hole in the middle, put half a spoonful in it. filling from the pan and grated cheese on top. Carefully press the hole closed and smooth the joint, shape the ball so that it is like a thicker pancake. Coat them with cornmeal on both sides.

In a pan, heat 1 tbsp. oil and fry the scones on both sides until they become golden brown.

If you want them crispy, bake them in the oven at 200°C for about 10-15 minutes.