Lenten potato pancakes with mushrooms

1. Peel the onion and cut it into cubes.

2. Add vegetable oil to a preheated pan and fry the onion until soft.

3. Grate the mushrooms on a coarse grater, leave a few mushrooms for decoration.

4. Add mushrooms and fry with onions for 10 minutes.

5. Peel and grate the potatoes on a fine grater. Squeeze out excess liquid from potatoes and place in a bowl.

6. Finely chop the dill.

7. Remove the mushrooms and onions from the heat and add them to the bowl with the potato mixture, dill, flour, salt, pepper. Mix thoroughly.

8. Cut the remaining mushrooms into thin slices.

9. In the same pan, add a little more oil, put the mushroom slices.

10. Spread the potato mixture on top, flattening it into flat circles.

11. Fry on both sides until golden brown. Place cooked pancakes on paper towels to remove excess oil. Serve hot potato pancakes with mushrooms, garnished with greens or salad.