Mushroom Stuffed Potato Cakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://islawhite.com/mushroom-stuffed-potato-cakes-recipe/
