Mushroom Stuffed Potato Cakes (Print-Friendly Version)
Crispy potato cakes with savory mushroom filling, pan-fried for golden perfection and cheesy comfort.
# Ingredients You’ll Need:
01 -
3 cups mashed potatoes (about 4 medium potatoes, cooked and mashed)
02 -
1 cup mushrooms, chopped finely
03 -
1 small onion, chopped
04 -
2 tablespoons butter or oil
05 -
1/2 cup shredded mozzarella cheese (optional)
06 -
1/4 cup flour
07 -
1 egg
08 -
Salt and pepper to taste
09 -
2 tablespoons fresh parsley, chopped
10 -
1/4 cup breadcrumbs
11 -
Oil for frying
# How to Make It:
01 -
In a pan, sauté onion and mushrooms in butter until soft. Season with salt, pepper, and parsley. Let cool.
02 -
In a bowl, mix mashed potatoes, flour, egg, salt, and pepper until dough forms.
03 -
Take a portion of potato dough, flatten it, place 1–2 tablespoons of mushroom filling (and cheese if using) inside, and cover with more potato. Shape into patties.
04 -
Lightly coat patties with breadcrumbs. Heat oil in a skillet and fry until golden brown on both sides.
05 -
Enjoy warm with sour cream or a squeeze of lemon for brightness.
# Extra Suggestions:
01 -
Use cold mashed potatoes for easier shaping.
02 -
Try adding garlic or herbs for extra flavor.
03 -
Bake instead of frying for a lighter version.