Mushroom Stuffed Potato Cakes Recipe

Introduction

These Mushroom Stuffed Potato Cakes are a comforting and flavorful dish perfect for any meal. Crispy on the outside and filled with a savory mushroom mixture, they make a great vegetarian option that’s sure to please the whole family.

Ingredients

• 1 kg potatoes, peeled and diced
• 3/4 cup gluten-free plain flour (regular plain flour works too)
• Salt & pepper to taste
• 250g mushrooms, finely diced
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 15g dill, roughly chopped
• 1 tbsp oil
• 2 tbsp lemon juice
• Pinch of chilli flakes
• More oil for frying

Instructions

1. Step 1: Add the diced potatoes to a large pan and cover with water. Bring to a boil, then lower the heat and simmer until the potatoes are cooked through, about 20-30 minutes. Drain the potatoes, mash them well, and season with salt and pepper. Leave the mash to cool while you prepare the filling.
2. Step 2: Heat 1 tablespoon of oil in a frying pan over medium heat. Sauté the chopped onions for about 5 minutes until softened. Add the garlic, mushrooms, lemon juice, chilli flakes, salt, and pepper. Cook the mixture for about 15 minutes until the mushrooms are soft and most of the liquid has evaporated. Remove from heat and stir in the chopped dill.
3. Step 3: Mix the flour into the mashed potatoes until combined. Take a couple of tablespoons of the potato dough and flatten it into a small patty. Spoon about a tablespoon of the mushroom filling in the center, then top with more potato dough and shape into a round cake, sealing the filling inside.
4. Step 4: Heat oil in a frying pan over high heat. Once hot, add the potato cakes and fry for about 2 minutes on each side, or until golden brown and crisp. Remove and drain on paper towels if desired. Serve warm and enjoy!

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika to the mushroom filling.
• Use fresh herbs like parsley or chives instead of dill for a different taste.
• These cakes can be baked in the oven at 200°C (400°F) for 20-25 minutes as a healthier alternative to frying.
• To make them vegan, ensure the flour you use is egg-free and use plant-based oil for frying.

Storage

Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a frying pan over medium heat to keep them crispy or warm gently in the oven. They do not freeze well because of the potato texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for the filling?

Yes, you can use any mushrooms you prefer or have on hand, such as cremini, button, or shiitake. Just be sure to finely dice them so they cook evenly and fit well inside the cakes.

Can I prepare these potato cakes ahead of time?

Absolutely! You can prepare the potato mixture and mushroom filling separately, then assemble the cakes just before cooking. This makes for easy meal prep and fresher results.

Mushroom Stuffed Potato Cakes Recipe

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★★★★★

4.8 from 80 reviews

These Mushroom Stuffed Potato Cakes are a delicious, crispy-on-the-outside and soft-on-the-inside treat. Made with fluffy mashed potatoes and a flavorful mushroom filling seasoned with garlic, dill, and a hint of lemon, they make a perfect vegetarian appetizer or snack. Crisply pan-fried to golden perfection, these cakes combine comfort food with a savory twist in every bite.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8–10 potato cakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Vegetarian European
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Potato Cakes

• 1 kg potatoes, peeled and diced
• 3/4 cup gluten-free plain flour (or regular plain flour)
• Salt & pepper to taste

Mushroom Filling

• 250g mushrooms, finely diced
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 15g dill, roughly chopped
• 1 tbsp oil
• 2 tbsp lemon juice
• Salt & pepper to taste
• Pinch of chilli flakes
• More oil for frying

Instructions

1. Boil Potatoes: Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat, and let them simmer until cooked through, about 20-30 minutes. Drain and mash the potatoes, then season well with salt and pepper. Allow them to cool while you prepare the filling.
2. Prepare Mushroom Filling: Heat 1 tablespoon of oil in a frying pan over medium heat. Sauté the chopped onions for about 5 minutes until soft. Add the garlic, mushrooms, lemon juice, chilli flakes, salt, and pepper. Cook the mixture for about 15 minutes or until the mushrooms are soft and most of the liquid has evaporated. Remove from heat and fold in the chopped dill.
3. Form Potato Cakes: Mix the flour into the mashed potatoes thoroughly. Take a couple of tablespoons of the dough and flatten it into a patty. Spoon about one tablespoon of the mushroom filling onto the center, then cover with more potato mixture. Shape carefully into round cakes, sealing the filling inside.
4. Pan-Fry Potato Cakes: Heat some oil in a frying pan over high heat. Once hot, add the potato cakes and cook for about 2 minutes on each side or until they turn a golden brown and crisp.
5. Serve and Enjoy: Remove the cakes from the pan, drain on paper towels if desired, and serve warm as a tasty appetizer or side dish.

Notes

• You can substitute regular plain flour if gluten-free is not required.
• If you prefer a milder flavor, reduce or omit the chilli flakes.
• For extra crispiness, finish the cakes in a hot oven at 200°C (400°F) for 5 minutes after frying.
• These cakes can be made ahead and reheated gently in a pan or oven.
• Use fresh dill for best flavor, but dried dill can be substituted at half the quantity.

Keywords: mushroom stuffed potato cakes, vegetarian appetizer, gluten free potato cakes, pan-fried potato cakes, mushroom filling