Mushroom Stuffed Potato Pancakes
|black pepper||1/2 tsp|
|canola oil||1/3 cup|
|shallot||4||peeled and thinly sliced|
|garlic||2||peeled, crushed, chopped|
|olive (canned)||10||black, pittedm diced|
- Place the potatoes in a saucepan, and cover with cool water. Bring to a boil, reduce the heat to low, and boil gently for 30 minutes or until tender. Remove the potatoes, and let them cool. Then peel them, and push through a food mill. Season with 1/2 teaspoon of salt and 1/4 teaspoon of the pepper.
- Meanwhile, in a large skillet or saucepan, heat 1 tablespoon of the oil, add the shallots, and sauté for 1 minute. Add the garlic and mushrooms, and cook for about 3 minutes, until the moisture is almost gone. Remove from the heat, and add the olives and the remaining sale and pepper. Cool
- Divide teh coll potato puree into twenty four balls of equal size. Arrange the balls about 6 inches apart on the a large sheet of plastic wrap. Cover with a second piece of plastic, and press on each ball to create a pancake about 3 inches in diameter and 1/4 inch thick. Spoon 1 tablespoon of the olive mixture onto each of twelve pancakes; cover with the remaining pancakes.
- Heat 2 tablespoons of oil in each of two large nonstick skillets over medium to high heat. When hot, add the filled pancakes in a single layer, and cook them for about 3 minutes. Turn carefully with a large spatula, and cook for about 3 minutes on the other side. Remove to a serving platter, and serve immediately, or set aside and reheat in the oven or under the broiler just before serving.