Fried Potato Cakes with Chicken and Mushrooms

Clean porcini mushrooms and finely chop. Clean oyster and button mushrooms and cut button mushrooms into quarters and cut oyster mushrooms into strips. Rinse scallions, drain and pat dry and cut green part of scallion into rings. Finely chop white and light green parts of scallion.

Cut chicken breasts into small cubes.

Peel potatoes and coarsely grate and season with nutmeg, salt and pepper.

In a saucepan, heat 2 tablespoons oil and saute chicken pieces and chopped green onion over medium heat. Remove chicken from pan and set aside. Add mushrooms to the frying pan and saute for about 3 minutes and stir often. Return chicken to pan and season with salt and pepper and add porcini mushrooms and broth and reduce heat and cover. Simmer over low heat for about 10 minutes.

In a non-stick frying pan, about 20 cm (approximately 8 inches), heat 1 tablespoon oil. Divide potatoes and shape half into flat patties. Sprinkle with 3 tablespoons milk. Fry potato cakes over medium to low heat for about 5 minutes. Turn and sprinkle with 3 tablespoons milk and cook another 3 minutes. Keep cooked potato cakes warm in oven. Repeat steps to make more potato cakes.