Description

Delight your taste buds with mushroom-stuffed potato cakes, a crispy, golden delight filled with savory mushroom goodness. These cakes are the perfect balance of comfort and creativity, ideal for serving as a snack, side dish, or vegetarian main course. With their creamy potato dough and flavorful filling, they’re a dish you’ll want to make over and over again.

Ingredients

Scale

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

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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.

Notes

Consistency Tips: If the dough is too sticky, add a little more flour. If it’s too dry, mix in a teaspoon of water.
Customization: Try swapping mushrooms for spinach, cheese, or ground meat for a different filling.
Make Ahead: Prepare the potato cakes up to a day in advance and store them uncooked in the refrigerator.
Baking Option: For a healthier version, bake at 400°F (200°C) on a parchment-lined tray for 20–25 minutes, flipping halfway through.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Snack
Method: Pan-fried
Cuisine: Eastern European-inspired