Ingredients
- 700 g potatoes
- 300 g porcini mushrooms
- 250 g beets
- 50 g wholemeal spelled flour
- 35 g basil leaves
- 25 g pine nuts plus a little
- 10 g parsley leaves
- a shallot
- extra virgin olive oil
- salt
- pepper
For the recipe of potato cakes with porcini mushrooms and chard, boil the potatoes for 40-45 ', until tender. Clean the mushrooms and cut them into cubes. Clean the beets and chop them. Peel and chop the shallot, brown it in a pan with a drizzle of oil for 2-3 ', then add the porcini mushrooms and continue for 7-8'. Add salt and pepper, finally add the chard and cook for another 2-3 ', obtaining a filling.
Blend the basil with parsley, pine nuts, 3 tablespoons of oil, a pinch of salt and, to taste, 2 ice cubes, which will make the pesto more brilliant. Peel the potatoes and mash them in a bowl, then mix in the flour, a pinch of salt and pepper to obtain a dough; take a large walnut and gently flatten it in your hands to form a disc, place 1 tablespoon of filling in the center, turn over the dough as if to make an arancino, then flatten it again giving it the shape of a biscuit: thus prepare another 7 crackers.
Grease a non-stick pan with oil and cook the biscuits for 2-3 minutes per side. Bring them to the table with the pesto and complete with some toasted pine nuts.
This recipe has already been read 151 times!