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