Saute the onions with the garlic and mushrooms for 3-4 minutes on high heat

Add salt and pepper and the cream and boil for 1 minute

Dilute the starch, add it to the food and boil another 5 minutes on low heat

Preheat the oven at 230°

Put greaseproof paper on two sheets and brush some oil

Grate the potatoes in the thick holes of the grater

Add the eggs to the potatoes and mix

Season with salt and pepper and mix

With a small bowl, divide the potato mixture into 12 pieces on the parchment paper

Press them into a round shape with a thickness of about 1 cm and place them in the oven

Bake for 15 minutes, flip them and cook for another 15 minutes

Slice the cucumber and press to release some liquid

Add the ingredients for the salad to the cucumber juice and mix