I love to eat these for a weekend breakfast with an egg dish, like a frittata.  This is also a great starchy option for the gluten free folks.  Mushrooms are a good veggie to support because they can be grown on such a tiny plot of land, like so tiny it could be in your lawn or veggie garden.  Aside from being easy to grow (Oysters are a good start) they are high in amino acids, the building blocks of protein.   

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Makes 12 small or 6 large cakes 

Ingredients:

• 2 russet potatoes, peeled and grated
• 8 small mushrooms (baby bellas or crimini), sliced into matchsticks
• 2 eggs
• 2 tablespoons parsley, minced
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon vegetable oil
• 6 tablespoons greek yogurt
• Small bunch of dill, fronds plucked 
   

Method:

Squeeze the excess water from the potatoes and add into a medium mixing bowl.  Combine mushrooms, eggs, parsley, salt, and pepper and mix through.  Heat a large skillet on medium and add vegetable oil.  Form potato mixture into shapes and pan fry on each side until golden brown.  Add a dollop of yogurt and garnish with fresh dill frond. 

For more recipes by Pace, visit http://tasteofpace.blogspot.com/