Grate the potatoes using an upright grater and place the grated potato in a clean cheese or tea towel. Over the sink or a bowl, squeeze as much moisture out of the potatoes as possible. Put the squeezed potatoes in a bowl and add the beaten egg, cornstarch and half the spring onion. Stir and season with salt and pepper. Heat sunflower oil in a frying pan, spoon two tablespoons of the batter into the pan and flatten it into a pancake with the rounded side of the spoon. Repeat this step until the pan is full and fry the pancakes for about 4-5 minutes per side until they turn golden brown. Repeat until you run out of batter.

Then bake the Garlic Breaded Mushrooms in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.

Divide the potato pancakes and the Garlic Breaded Mushrooms between a pretty platter, garnish with the remaining spring onion and serve with sour cream further flavoured by some pepper.