Fried sweet potatoes with wild garlic and mushroom sauce

Panko morzsaban sult edesburgonya

Fried sweet potatoes in panko breadcrumbs with wild garlic and mushroom sauce


  • 600–700 g white button mushrooms
  • 2 medium sweet potatoes
  • for the coating: flour, eggs, panko breadcrumbs
  • 500 g new potatoes
  • cumin
  • 1 bunch of wild garlic
  • 2 cloves of garlic
  • 100 ml cream
  • salt and pepper, olive oil

Peel the sweet potatoes, cut into slices 1.5 cm thick, then boil for 5 minutes and drain. Once cool, coat the slices by dipping first in the flour, then in beaten egg, and then in the panko breadcrumbs. Fry the coated slices in oil.

Halve the new potatoes and place on a baking sheet. Sprinkle with olive oil and season with salt and cumin, then bake in the oven until golden brown.

To make the mushroom sauce, slice the mushrooms and season with salt and pepper, then sauté in a little oil. Add the chopped wild garlic, crushed garlic and cream and allow to cook.

Best served immediately.