These Mushroom Stuffed Potato Cakes are crispy on the outside, soft inside, and filled with a rich, savory mushroom mixture that makes them irresistible. They’re perfect as an appetizer, side dish, or even a light vegetarian meal. The combination of creamy mashed potatoes and flavorful mushroom filling creates a comforting dish that’s simple yet impressive.
Ingredients
For the Potato Dough:
-
4 large potatoes, peeled and cut into chunks
-
2 tablespoons butter
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
1 egg
-
½ cup all-purpose flour (plus extra for dusting)
For the Mushroom Filling:
-
2 tablespoons olive oil or butter
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 ½ cups mushrooms (button, cremini, or mixed), finely chopped
-
½ teaspoon thyme or oregano
-
Salt and black pepper to taste
-
2 tablespoons grated Parmesan or shredded mozzarella (optional)
-
1 tablespoon chopped parsley
For Cooking:
-
2 tablespoons oil (for frying)
Cooking Time
-
Prep time: 25 minutes
-
Cook time: 25 minutes
-
Total time: 50 minutes
Serving
-
Serves 4–6
Instructions
-
Make the Mashed Potatoes:
Boil the potatoes in salted water until soft, about 15 minutes. Drain well and mash with butter, salt, and pepper. Let cool slightly, then mix in the egg and flour. Stir until a soft dough forms. Set aside. -
Prepare the Mushroom Filling:
Heat olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes until soft. Add garlic and mushrooms, and cook for 6–8 minutes until the moisture evaporates and mushrooms turn golden. Stir in thyme, salt, pepper, and parsley. Mix in Parmesan or mozzarella if using. Let cool. -
Form the Potato Cakes:
Divide the potato dough into 8 equal portions. Flatten one portion in your palm into a small patty. Place a spoonful of the mushroom filling in the center, then fold the edges over and seal, forming a round cake. Repeat with the rest. Lightly dust each cake with flour. -
Cook the Potato Cakes:
Heat oil in a non-stick skillet over medium heat. Fry the potato cakes for 3–4 minutes on each side until golden brown and crisp. -
Serve:
Serve warm with sour cream, yogurt dip, or a sprinkle of fresh herbs.
Nutrition (per serving)
-
Calories: 310
-
Protein: 7g
-
Fat: 12g
-
Carbohydrates: 44g
-
Fiber: 4g
-
Sugar: 2g
Tips
-
Make sure the mushroom filling is not watery; cook until all moisture evaporates to avoid soggy cakes.
-
You can add spinach, cheese, or herbs to the filling for more flavor.
-
To bake instead of fry, brush the cakes lightly with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
-
Leftovers reheat well in a skillet or air fryer to regain crispiness.
These Mushroom Stuffed Potato Cakes are crispy, creamy, and full of savory goodness — the perfect comfort food that’s simple to make and guaranteed to impress.
