Potato and Fennel Pancakes with Mushrooms

• 3 baking potatoes
• 2 tbsp butter
• 4 tbsp olive oil
• 1 onion, chopped
• 1 fennel bulb, trimmed and finely diced
• 2 large eggs
• 2 tbsp all purpose flour
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper
• 8 oz (225g) cremini mushrooms
• 1 garlic clove, chopped
• 2 tbsp chopped thyme
• 1 tsp fresh lemon juice
• Parmesan cheese shavings, to garnish
• 4 tbsp creme fraiche, to serve

1. Place the potatoes in a large saucepan of salted water and cover.
2. Bring to a boil, then simmer for 30 minutes, until just tender.
3. Drain, cool, and peel.
4. Shred the potatoes into a bowl.
5. Heat the butter in a frying pan over medium heat.
6. Add the onion and fennel and cook until tender, about 10 minutes.
7. Transfer to a bowl.
8. Add the potatoes, eggs, flour, and nutmeg, and season with salt and pepper.
9. Mix well.
10. Preheat the oven to 200F (95C).
11. Heat 3 tbsp of oil in a large nonstick frying pan over medium-high heat.
12. In batches, add about 1/4 cup of the potato mixture for each pancake, and flatten with a spatula.
13. Cook, turning once, about 7 minutes, until golden.
14. Keep warm in the oven while making the remaining pancakes.
15. Heat the remaining oil in the frying pan over medium-high heat.
16. Add the mushrooms and garlic and cook about 5 minutes until the mushrooms are browned.
17. Stir in the thyme and lemon juice, and season with salt and pepper.
18. Serve the pancakes, topped with the mushrooms, Parmesan shavings, and a dollop of creme fraiche.

baking potatoes, butter, olive oil, onion, fennel bulb, eggs, flour, nutmeg, salt, cremini mushrooms, garlic, thyme, lemon juice, parmesan cheese shavings, creme fraiche

Taken from www.cookstr.com/recipes/potato-and-fennel-pancakes-with-mushrooms (may not work)