If you’re looking for a comforting and satisfying dish, these Mushroom-Stuffed Potato Cakes are a must-try. Made with a soft potato dough and filled with a savory mushroom mixture, these cakes are crispy on the outside and tender on the inside. Perfect as a snack, side dish, or light meal, they bring together earthy flavors and a delightful texture that everyone will love.
Ingredients:
Potato Dough:
- 500g potatoes (peeled and boiled)
- 50g all-purpose flour
- 50g potato starch
- 1 egg (large)
- 1/2 teaspoon salt
Mushroom Filling:
- 200g mushrooms (finely chopped)
- 1 medium onion (about 100g, finely diced)
- 2 tablespoons vegetable oil (about 30ml)
- 1 clove garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper to taste
Instructions:
- Cook the Potato Dough: Place the peeled potatoes in a pot of salted water and boil them until they are soft and easily pierced with a fork. Drain and mash them until smooth. Allow to cool slightly. In a large bowl, mix the mashed potatoes with flour, potato starch, egg, and salt. Knead into a smooth dough. Cover and set aside.
- Prepare the Mushroom Filling: Warm vegetable oil in a skillet over medium heat. Add the onion and garlic, cooking until fragrant and translucent. Stir in the chopped mushrooms and cook for 5-7 minutes, or until the mushrooms are softened and the liquid has evaporated. Season with salt, pepper, and parsley. Set aside to cool.
- Shape the Potato Cakes: Divide the potato dough into even portions (approximately 8-10, depending on size preference). Roll each portion into a ball, then flatten it into a round disc. Place a spoonful of the mushroom filling in the center of each disc. Fold the edges to enclose the filling, sealing it tightly, and carefully form the dough into a patty.
- Cook the Potato Cakes: Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the potato cakes for 3-4 minutes on each side, or until golden and crispy.
- Serve: Transfer the cooked cakes to a plate lined with paper towels to remove excess oil. Serve warm with sour cream, yogurt, or a fresh salad.
Conclusion:
These Mushroom-Stuffed Potato Cakes are a comforting and flavorful treat that’s easy to make and perfect for any occasion. The crispy golden exterior contrasts beautifully with the soft potato dough and savory mushroom filling. Serve them as a hearty snack, appetizer, or side dish, and watch them disappear from the plate!
Mushroom-Stuffed Potato Cakes
Golden potato cakes stuffed with a savory mushroomand onion filling. Crispy on the outside and soft on the inside, these areperfect for a comforting meal or snack.
Ingredients
Potato Dough:
- 500 g potatoes peeled and boiled
- 50 g all-purpose flour
- 50 g potato starch
- 1 egg large
- 1/2 teaspoon salt
Mushroom Filling:
- 200 g mushrooms finely chopped
- 1 medium onion about 100g, finely diced
- 2 tablespoons vegetable oil about 30ml
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped
- Salt and pepper to taste
Instructions
- Cook the Potato Dough: Place the peeled potatoes in a pot of salted water and boil them until they are soft and easily pierced with a fork. Drain and mash them until smooth. Allow to cool slightly. In a large bowl, mix the mashed potatoes with flour, potato starch, egg, and salt. Knead into a smooth dough. Cover and set aside.
- Prepare the Mushroom Filling: Warm vegetable oil in a skillet over medium heat. Add the onion and garlic, cooking until fragrant and translucent. Stir in the chopped mushrooms and cook for 5-7 minutes, or until the mushrooms are softened and the liquid has evaporated. Season with salt, pepper, and parsley. Set aside to cool.
- Shape the Potato Cakes: Divide the potato dough into even portions (approximately 8-10, depending on size preference). Roll each portion into a ball, then flatten it into a round disc. Place a spoonful of the mushroom filling in the center of each disc. Fold the edges to enclose the filling, sealing it tightly, and carefully form the dough into a patty.
- Cook the Potato Cakes: Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the potato cakes for 3-4 minutes on each side, or until golden and crispy.
- Serve: Transfer the cooked cakes to a plate lined with paper towels to remove excess oil. Serve warm with sour cream, yogurt, or a fresh salad.