Description
Deliciously golden and crispy mushroom stuffed potato cakes made from creamy mashed potatoes filled with sautéed mushrooms, onions, garlic, and fresh parsley, perfect as a savory appetizer or snack. These vegetarian cakes are pan-fried to perfection and offer a comforting blend of flavors with optional cheese for added richness.
Ingredients
Scale
Main Ingredients
- 3 cups mashed potatoes (cooled)
- 1 egg
- ½ cup all-purpose flour (plus more for dusting)
- 1 cup mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ¼ cup shredded cheese (optional)
- Oil for frying
Instructions
- Sauté the Mushrooms: In a skillet over medium heat, heat 2 tablespoons olive oil and sauté finely chopped onions until translucent, about 3 minutes. Add minced garlic and chopped mushrooms, cooking until the mushrooms release their moisture and turn golden brown, about 5 to 6 minutes. Stir in chopped parsley, salt, and pepper, then remove from heat and set aside to cool.
- Prepare the Potato Dough: In a mixing bowl, combine the cooled mashed potatoes, egg, ½ cup flour, and paprika. Mix thoroughly until a soft, pliable dough forms that can be shaped by hand.
- Shape the Potato Cakes: Lightly flour your hands and divide the dough into 8 equal portions. Flatten each portion into a small disc. Place a spoonful of the mushroom filling in the center of each disc. If desired, add a small amount of shredded cheese on top of the filling. Carefully fold the edges of the potato dough over the filling, sealing and shaping into a patty.
- Prepare for Frying: Lightly dust each potato cake with additional flour to help achieve a crisp outer texture during frying.
- Fry the Potato Cakes: Heat oil in a nonstick skillet over medium heat. Fry the cakes for 3 to 4 minutes on each side, or until they are golden brown and crisp. Handle gently when flipping to maintain the shape and prevent breaking.
- Serve Warm: Remove from the skillet and drain on paper towels if needed. Serve the mushroom stuffed potato cakes warm as an appetizer or side dish.
Notes
- Use leftover mashed potatoes to save time and add flavor.
- Substitute mushrooms with spinach or cooked ground meat for a different filling option.
- These potato cakes can be frozen before frying. Cook directly from frozen by adding a couple extra minutes when frying.
- Adjust the seasoning to taste, especially salt and pepper, depending on your mashed potatoes.
