Mushroom Stuffed Potato Cakes are savory, crispy on the outside, and soft on the inside. These cakes combine the rich, earthy flavors of sautéed mushrooms with the creamy texture of mashed potatoes, all encased in a golden, crispy crust. Perfect as a snack, appetizer, or side dish, these cakes offer a satisfying bite with every mouthful. They’re not only delicious but also easy to make, making them an ideal option for a cozy meal or a crowd-pleasing dish at parties.
Ingredients:
- For the Potato Cakes:
- 4 large potatoes, peeled and boiled
- 1/4 cup milk
- 2 tbsp butter
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (for coating)
- 1 egg (for binding)
- For the Mushroom Filling:
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cups mushrooms (such as button or cremini), finely chopped
- 1 garlic clove, minced
- 1/4 tsp thyme (optional)
- 1/4 tsp paprika
- Salt and pepper, to taste
- 1/4 cup grated cheese (optional, like mozzarella or Parmesan)
- Fresh parsley, chopped (for garnish)
Directions:
- Prepare the Potato Mixture:
- Boil the peeled potatoes in salted water until tender, about 15-20 minutes. Drain and mash them in a large bowl.
- Add milk, butter, salt, and pepper to the mashed potatoes and mix until smooth. Set aside to cool slightly.
- Prepare the Mushroom Filling:
- In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and sauté until soft, about 3-4 minutes.
- Add the chopped mushrooms, garlic, thyme, paprika, salt, and pepper. Cook for 5-7 minutes until the mushrooms release their moisture and become tender. If you like, stir in the grated cheese for added richness.
- Once cooked, set the mushroom mixture aside to cool.
- Form the Cakes:
- Once the potato mixture and mushroom filling have cooled enough to handle, take a spoonful of mashed potato and flatten it into a small patty in your palm.
- Place a spoonful of the mushroom mixture in the center, then carefully fold the edges of the potato around the filling, sealing it inside.
- Gently roll the stuffed patty in breadcrumbs, making sure it’s evenly coated.
- Cook the Potato Cakes:
- Heat a little oil or butter in a skillet over medium heat.
- Carefully add the stuffed potato cakes to the pan and cook for about 3-4 minutes on each side until golden brown and crispy.
- Remove from the skillet and place on a paper towel to drain excess oil.
- Serve:
- Garnish with fresh parsley and serve hot. These mushroom stuffed potato cakes pair wonderfully with sour cream or a tangy dipping sauce.
Enjoy these crispy, cheesy, and savory delights with your favorite side dishes or on their own!
