Potato Patties with Mushroom Gravy

Peel 800 g potatoes, cover with water and boil for about 30 minutes, until soft. Drain, mash into a dry purée and let cool.

Add 1 egg, 160 g flour, salt and black pepper to the cooled purée. Knead a soft potato dough that holds its shape.

Shape the dough into oval patties. Heat 80 ml sunflower oil and fry them for 3–4 minutes on each side until golden brown.

Rinse 150 g dried porcini mushrooms to remove any grit, cover with 200 ml water and simmer for 15–20 minutes. Remove the mushrooms, chop finely, and strain the mushroom broth.

In a bowl, whisk 50 g flour with 150 ml cold milk until smooth, with no lumps. Add 100 g sour cream, salt and black pepper.

Bring the mushroom broth to a boil and slowly pour in the milk and sour cream mixture in a thin stream, stirring constantly. Add the chopped mushrooms and 2 bay leaves.

Simmer the gravy over low heat for 20–25 minutes, stirring constantly, until it thickens. Remove the bay leaves.

Arrange the hot potato patties on plates, generously ladle over the mushroom gravy, and serve immediately.