Crispy on the outside and filled with savory, juicy mushrooms, these cakes are perfect as a snack, side dish, or even a light main course.
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Ingredients
For the Potato Dough:
- 4 medium potatoes (about 500g), peeled and cubed
- 1/4 cup all-purpose flour
- 1/4 cup breadcrumbs
- 1/4 cup grated cheese (optional, for added flavor and texture)
- Salt and pepper, to taste
- 1 egg (for binding)
For the Mushroom Filling:
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped (button or cremini work well)
- 1/4 cup fresh dill or parsley, chopped (optional, for freshness)
- Salt and pepper, to taste
For Frying:
- 2–3 tbsp vegetable oil or butter
Instructions
1. Prepare the Potato Dough
Cook the Potatoes: Start by placing the peeled and cubed potatoes in a pot of salted water. Bring it to a boil, then let it simmer until the potatoes become tender, about 15–20 minutes.
Mash the Potatoes: Drain the potatoes well and transfer them to a large mixing bowl. Use a potato masher or fork to mash them until smooth. Make sure there are no lumps, as they can interfere with shaping the cakes.
Add the Dough Ingredients: Add the flour, breadcrumbs, grated cheese (if using), and season with salt and pepper. Break an egg into the mixture, then mix everything until it forms a smooth, cohesive dough. Set aside while you prepare the filling.
2. Prepare the Mushroom Filling
Sauté the Onions and Garlic: Heat the olive oil or butter in a skillet over medium heat. Add the finely chopped onions and cook until they turn translucent, about 2–3 minutes. Add the garlic and cook for another minute until fragrant.
Cook the Mushrooms: Add the chopped mushrooms to the pan and sauté for about 5–7 minutes, or until they release their juices and begin to brown. Stir occasionally to prevent burning. Season with salt and pepper to taste.
Add Fresh Herbs: Once the mushrooms are nicely browned, add the chopped dill or parsley and mix well. This step brings a refreshing taste to the filling. Remove the skillet from heat and let the filling cool slightly.
3. Assemble the Potato Cakes
Divide the Dough: Divide the potato dough into equal portions (about 8–10 portions, depending on your preferred size). Roll each portion into a ball.
Flatten and Fill: Take one ball of dough and flatten it in the palm of your hand to create a small disc. Place a spoonful of mushroom filling in the center.
Carefully bring the edges of the potato disc around the filling, sealing it to form a stuffed ball. Gently flatten the ball to form a cake, being cautious not to break the dough or let the filling seep out. Repeat this process for all portions.
4. Cook the Potato Cakes
Heat the Oil: Place a large skillet over medium heat and add vegetable oil or butter for frying. Let the oil heat until it shimmers.
Carefully place the stuffed potato cakes in the skillet. Fry each side for about 3–5 minutes, or until they turn golden brown and crispy. Avoid overcrowding the pan to ensure even cooking. You may need to fry in batches, adding more oil as necessary.
For air fryer: Set your air fryer to 375°F (190°C) and let it preheat for about 3 minutes. Lightly spray each stuffed potato cake with oil on both sides. Air fry for 8–10 minutes, then carefully flip each cake using a spatula. Continue to cook for another 5–8 minutes, or until they are golden brown and crispy on both sides. Keep an eye on them to prevent overcooking.
Drain and Serve: Once golden and crispy, transfer the cooked potato cakes to a plate lined with paper towels to drain any excess oil.
Serving Suggestions
Mushroom-stuffed potato cakes taste delicious on their own, but you can elevate them by serving them with a variety of dips and garnishes. Here are a few ideas to try:
- Sour Cream and Dill Sauce: Combine sour cream, a squeeze of lemon juice, and fresh dill for a zesty, creamy dip.
- Garlic Aioli: Make a quick garlic aioli by mixing mayonnaise with minced garlic, lemon juice, and a pinch of salt.
- Tomato Salsa: Add a bit of freshness with a chunky tomato salsa made with tomatoes, onions, and cilantro.
- Herbed Butter: Melt some butter with your favorite herbs (like parsley or thyme) and drizzle it over the cakes for extra flavor.
For garnish, sprinkle freshly chopped herbs or a pinch of chili flakes on top for a pop of color and an extra burst of flavor.
Tips and Variations
- Choose the Right Potatoes: For the best texture, use starchy potatoes like russets. They create a fluffy, creamy dough that holds together well.
- Experiment with Fillings: You can get creative with the filling! Try adding grated cheese to the mushrooms for a gooey surprise, or switch up the mushrooms for a mix of wild mushrooms for a deeper, earthier flavor.
- Make Ahead: Prepare the potato dough and mushroom filling in advance, then assemble and cook the cakes when ready to serve. You can also freeze assembled, uncooked potato cakes for up to a month. Just thaw and cook as instructed.
- Baking Option: For a lighter version, bake the potato cakes instead of frying. Preheat your oven to 400°F (200°C), place the cakes on a greased baking sheet, and bake for about 20–25 minutes, flipping halfway through, until golden brown.
Nutritional Information (approximate per serving)
- Calories: 160 kcal
- Protein: 4g
- Carbohydrates: 20g
- Fat: 7g
- Fiber: 2g
(Note: Nutritional values vary based on portion size and exact ingredients used.)
Why You’ll Love This Recipe
These mushroom-stuffed potato cakes are crispy on the outside and warm, soft, and savory on the inside, creating an irresistible texture and flavor combination.
They’re also versatile, perfect for everything from a casual snack to a dinner party appetizer.
Plus, the recipe requires simple ingredients, making it both affordable and easy to prepare. If you’re looking for a crowd-pleasing dish with a comforting, earthy taste, these potato cakes are a fantastic choice.
