After peeling the potatoes, shred or grate the potatoes along with the onion. Wrap the potatoes and onion mixture between a kitchen towel and wring out as much liquid as possible. This step is essential for crisp potatoes, so continue to squeeze until no more liquid comes out. In a large bowl, combined the potatoes and onion with the eggs, flour, baking powder, and salt.
<br>
<br>In a large skillet heat 1/8 inch vegetable oil until hot. If using a stainless steel pan, a drop of water added to the pan should bead and race around the surface. If the drop of water simply evaporates, the pan is not yet hot enough. Put a large, heaping handfull of the potato mixture and flatten it with a spoon or spatula immediately. Fry to a golden brown crisp on both sides, about 3 minutes for each side. If you are concerned about burning, watch the edges of the potato, where you can see browning taking place.<br>
<br>Remove from the pan, place on a paper towel to train, and place in the oven to keep warm.
<br>
<br>After you have made all of the potato cakes, sear the veal along with the chopped mushrooms in the pan.
<br>
<br>At end end, and the cream.
<br>
<br>Serve the potato cakes topped with the veal and sprinkeld with fresh parsley.