Stuffed Potato Cakes (Meat, Mushrooms)
These stuffed potato cakes feature a savory meat and mushroom filling wrapped in soft mashed potato dough, pan-fried for a golden, crispy crust. Comfort food made easy.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 900 g Potatoes peeled
- 1 cup All-purpose flour plus more for dusting
- 1 Egg large
- 0.66 teaspoon Fine sea salt
- 330 g Ground turkey or pork 7-10% fat
- 150 g Mushrooms wiped, finely chopped
- 1 Medium onion finely chopped
- 2 teaspoons All-purpose flour
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried mixed herbs
- 0.5 teaspoon Fine sea salt
- Pepper to taste
- 1 tablespoon Tomato paste
- 3 tablespoons Olive or vegetable oil
Instructions
Instructions
- Peel your potatoes and boil in salted water until tender. Drain well and mash until smooth. Let them cool slightly.
- Mix mashed potatoes with 1 cup flour, egg, and ⅔ teaspoon salt to form a soft, slightly sticky dough. Set aside.
- Heat pan over medium, add mushrooms and cook until they release moisture and begin browning (5 minutes). Add chopped onion and cook for 3–4 more minutes.
- Add ground meat to pan. Cook until browned. Add 2 teaspoon flour, paprika, herbs, salt, and pepper. Stir and cook 2 minutes. Remove from heat and let cool slightly.
- Dust hands with flour. Flatten dough into a disc, place filling in center, fold edges, and shape into patties. Repeat with remaining dough and filling.
- Heat skillet with oil. Fry cakes in batches 3–4 minutes per side until golden brown and crispy.
- Wipe pan between batches to avoid burning flour residue. Serve hot with sour cream or your favorite sauce.
- Store leftovers in the fridge for up to 4 days or freeze. Reheat in pan to restore crispiness.
Notes
Use starchy potatoes like Russets. Work quickly with dough to maintain texture. Dust hands if too sticky. Don’t overcrowd skillet while frying.