Delectable Vegetarian Irish Lunch: Mushroom Dubliner Potato Cakes with Garlic Herb Gravy

Allergens

Dairy (Dubliner Cheese)

Ingredients

• 2 cups mashed potatoes (cold)
• 1 cup grated Dubliner cheese
• 8 oz button mushrooms, finely chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup all
• purpose flour
• 1/4 cup vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large bowl, combine the mashed potatoes, grated Dubliner cheese, mushrooms, onion, garlic, salt, and pepper until well combined. Divide the mixture into 4 portions and shape each portion into a thick round cake. Heat olive oil in a non stick skillet over medium heat, add the potato cakes, and cook until golden brown and crispy on both sides. In a separate saucepan, whisk together flour and vegetable broth to create a smooth gravy base. Add the remaining minced garlic and herbs of your choice (such as thyme or rosemary) for added flavor. Cook the gravy over medium heat, stirring constantly until it reaches your desired thickness. Season with salt and pepper.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable vegetarian Irish lunch experience.

Notes

Serve with crusty Irish soda bread for a complete and satisfying vegetarian lunch or dinner.