Description
These Mushroom Stuffed Potato Cakes are a delightful vegetarian appetizer or side dish featuring creamy mashed potatoes encasing a savory mushroom, onion, and garlic filling. Crisply pan-fried to golden perfection, they offer a comforting blend of textures and flavors perfect for any meal.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 cup mushrooms, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Potato Cakes
- 2 cups mashed potatoes, cooled
- 1 large egg, beaten
- 1/2 cup breadcrumbs
- 1/2 cup shredded mozzarella or cheddar cheese
- Vegetable oil for pan frying
Instructions
- Prepare the mushroom filling: Heat olive oil in a skillet over medium heat. Add finely chopped mushrooms, diced onion, and minced garlic. Cook until softened and the moisture has evaporated, about 5-7 minutes. Season with salt, black pepper, and dried thyme. Remove from heat and let cool slightly.
- Mix the potato cake batter: In a large bowl, combine the cooled mashed potatoes, beaten egg, breadcrumbs, and shredded cheese. Mix until well combined to create a smooth, cohesive mixture.
- Form stuffed potato cakes: Scoop a portion of the potato mixture and flatten it in your hand. Place a spoonful of the mushroom filling in the center, then carefully wrap the potato mixture around the filling, shaping it into a patty. Repeat the process with the remaining mixture and filling.
- Pan-fry the cakes: Heat a thin layer of vegetable oil in a skillet over medium heat. Once hot, add the potato cakes. Cook each side for 3 to 4 minutes or until golden brown and heated through. Be gentle when flipping to keep the filling inside intact.
- Drain and serve: Remove the potato cakes from the skillet and drain briefly on paper towels to remove excess oil. Serve warm as an appetizer or side dish.
Notes
- Using leftover mashed potatoes helps achieve the best texture.
- Potato cakes can be made ahead and stored in the refrigerator before frying.
- Reheat leftovers in the oven or air fryer to maintain crispiness.
- For a dairy-free option, substitute cheese with a vegan alternative.
- Ensure mushrooms are cooked thoroughly to avoid excess moisture in the cakes.
