Mushroom Stuffed Potato Cakes Recipe

Introduction

Mushroom Stuffed Potato Cakes are a comforting and flavorful dish perfect for any meal. Crispy on the outside with a savory mushroom filling inside, these cakes are both hearty and delicious. They make a great vegetarian option that’s easy to prepare and sure to please.

Ingredients

• 1 kg potatoes, peeled and diced
• ¾ cup gluten-free plain flour (or regular plain flour)
• Salt and pepper, to taste
• 250 g mushrooms, finely diced
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 15 g fresh dill, roughly chopped
• 1 tablespoon oil
• 2 tablespoons lemon juice
• Pinch of chili flakes (optional)
• Additional oil for frying

Instructions

1. Step 1: Boil the diced potatoes in water until cooked through, about 20–30 minutes. Drain and mash them, then season well with salt and pepper. Allow the mash to cool.
2. Step 2: Heat 1 tablespoon of oil in a frying pan over medium heat. Sauté the chopped onion for 5 minutes, then add garlic, mushrooms, lemon juice, chili flakes (if using), salt, and pepper. Cook for about 15 minutes until the mushrooms are soft and the liquid has evaporated. Remove from heat and stir in the chopped dill.
3. Step 3: Mix the flour into the cooled mashed potatoes. Using a couple of tablespoons of the potato mixture, shape flat patties.
4. Step 4: Place about a tablespoon of the mushroom filling in the center of each patty. Top with more potato mixture and carefully shape into round cakes, sealing the filling inside.
5. Step 5: Heat oil in a frying pan over high heat. Fry the cakes for about 2 minutes on each side, or until golden brown and crispy.
6. Step 6: Serve the cakes warm and enjoy their rich, savory flavor.

Tips & Variations

• Use regular plain flour if gluten-free options are not available.
• Add a pinch of smoked paprika to the mushroom filling for a smoky twist.
• For extra crispiness, chill the shaped cakes in the fridge for 15 minutes before frying.
• Serve with a dollop of sour cream or your favorite dipping sauce for added richness.

Storage

Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan over medium heat to restore crispiness or warm them in the oven at 180°C (350°F) for about 10 minutes. Avoid microwaving as it can make the cakes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these potato cakes ahead of time?

Yes, you can prepare the cakes and refrigerate them before frying. This can help the cakes hold their shape better during cooking.

Can I use other mushrooms or vegetables in the filling?

Absolutely! Feel free to experiment with different mushroom varieties or add finely chopped vegetables like bell peppers or spinach to customize the filling.

Mushroom Stuffed Potato Cakes Recipe

Print Recipe

★★★★★

4.5 from 63 reviews

These Mushroom Stuffed Potato Cakes are a delicious gluten-free savory treat perfect for a hearty snack or a comforting side dish. Soft mashed potatoes are filled with a flavorful mixture of sautéed mushrooms, onions, garlic, fresh dill, and a touch of lemon juice, then pan-fried to golden perfection for a crispy exterior and tender inside.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8–10 potato cakes 1x
• Category: Snack
• Method: Frying
• Cuisine: Western
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Potato Cakes:

• 1 kg potatoes, peeled and diced
• ¾ cup gluten-free plain flour (or regular plain flour)
• Salt and pepper, to taste

For the Mushroom Filling:

• 250 g mushrooms, finely diced
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 15 g fresh dill, roughly chopped
• 1 tablespoon oil
• 2 tablespoons lemon juice
• Salt and pepper, to taste
• Pinch of chili flakes (optional)
• Additional oil for frying

Instructions

1. Boil and mash potatoes: Boil the peeled and diced potatoes in water for about 20 to 30 minutes or until cooked through. Drain thoroughly, then mash the potatoes until smooth. Season with salt and pepper to taste and allow to cool completely.
2. Prepare mushroom filling: Heat 1 tablespoon of oil in a frying pan over medium heat. Add the finely chopped onion and sauté for 5 minutes until soft and translucent. Add the garlic, diced mushrooms, lemon juice, chili flakes (if using), salt, and pepper. Cook for about 15 minutes or until the mushrooms are soft and the liquid has evaporated. Remove from heat and stir in the roughly chopped fresh dill.
3. Form potato patties: Mix the gluten-free flour (or regular flour) into the cooled mashed potatoes until combined. Using a couple of tablespoons of potato dough, shape into flat patties.
4. Stuff the patties: Place about a tablespoon of mushroom filling in the center of each patty. Top with another dollop of potato mixture and carefully shape into a round cake, sealing the mushroom filling inside.
5. Pan-fry the cakes: Heat oil in a frying pan over high heat. Fry the stuffed potato cakes for about 2 minutes on each side or until they turn golden brown and crispy on the outside.
6. Serve: Remove from pan and serve warm. Enjoy these savory cakes as a snack or side dish!

Notes

• Use gluten-free flour to make the recipe gluten-free; otherwise, regular plain flour works well.
• The chili flakes in the mushroom filling are optional and can be omitted for a milder flavor.
• Make sure the mashed potatoes are fully cooled before mixing with flour to achieve better texture.
• You can customize the filling by adding herbs like parsley or thyme.
• For crispier cakes, ensure the oil is hot enough before frying.
• These cakes can be reheated in a pan or oven for crispy results.

Keywords: mushroom stuffed potato cakes, gluten free potato cakes, pan fried potato patties, savory potato snacks, mushroom filling recipe