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Beef and Potato Pancakes




Source of Recipe


Internet


List of Ingredients




1 lb. lean ground beef
2 medium russet potatoes, peeled and grated
1 small onion, grated
1 egg
2 Tbs. all purpose flour
1/2 tsp. rosemary
2 Tbs. vegetable oil
1/2 lb. fresh mushrooms, sliced
2 scallions, chopped
1-1/2 tsp. fresh dill, chopped
1 Tbs. lemon juice
1/4 cup sour cream, room temperature


Recipe



Combine first 6 ingredients and salt and pepper to taste in a bowl. Heat oil in a heavy nonstick skillet over medium high heat. Form meat mixture into 6 patties, each about 1/2 inch thick. Cook patties about 5 minutes per side, until crispy brown and cooked through. Transfer pancakes to paper towels to drain. Set aside and keep warm. Cook mushrooms 1 minute in a medium saucepan of lightly salted boiling water. Drain well. Combine warm mushrooms with remaining ingredients and salt and pepper to taste in a medium bowl. Serve over pancakes.