• Bring water to a boil in a small saucepan and cook the potato cubes until softened.
• Once softened, drain the water and wait for it to cool for a few minutes.
• When they have cooled, put them in a bowl and mash into a completely smooth puree with a potato masher
• Now add to the mashed potatoes, potato starch, salt, pepper and sugar if desired.
• Now you can make the filling you want, for the Mushroom Duxelles recipe click here.
• When the puree is ready, take a little of the puree by hand, about 3 tablespoons and roll it by hand to form a ball. Flatten it and form a kind of bowl shape to put the filling in. Gently close and flatten with your hands to form a round pancake. Continue with all the puree and filling and place on a plate.
• Heat some oil in a pan and fry each pancake on both sides to create a golden brown color on each side. Place on paper towel to absorb the oil.

For the Yogurt Mint Dip

• Mix all the ingredients in a bowl, dip each pancake and snack!