Stuffed Potato Cakes with Meat and Mushrooms Recipe

Introduction

Stuffed Potato Cakes filled with savory meat and mushrooms make a hearty and comforting meal. Crispy on the outside and tender inside, they’re perfect for a satisfying lunch or dinner. This recipe combines creamy mashed potatoes with a flavorful filling that’s sure to please the whole family.

Ingredients

• 2 pounds (900 g) potatoes *see Notes
• 1 cup (125 g) all-purpose/plain flour plus more for dusting
• 1 large egg
• ⅔ teaspoon fine sea salt
• 11.64 ounces (330 g) ground turkey or pork (7-10% fat)
• 5.29 ounces (150 g) mushrooms, wiped and finely chopped
• 1 medium onion, finely chopped
• 2 teaspoons all-purpose/plain flour
• ½ teaspoon paprika
• ½ teaspoon dried mixed herbs
• ½ teaspoon fine sea salt
• Pepper to taste
• 1 tablespoon tomato paste
• 3 tablespoons olive or vegetable oil

Instructions

1. Step 1: Peel and boil the potatoes until tender. Drain thoroughly, mash until smooth and creamy, and set aside to cool completely. To remove excess moisture, heat the drained potatoes in the pot for 30 seconds.
2. Step 2: In a large non-stick pan, heat 1 tablespoon of oil. Add the chopped onion and cook gently for about 3 minutes, stirring often. Add the mushrooms and cook over medium heat for 6-7 minutes until moisture has evaporated and mushrooms start to brown.
3. Step 3: Add the ground meat, paprika, dried herbs, salt, and pepper. Cook for about 5 minutes, stirring frequently, until moisture is absorbed. Stir in 2 teaspoons of flour and cook for another minute. Remove from heat and let cool.
4. Step 4: Transfer the mixture to a food processor, add tomato paste, and pulse briefly until sticky but not pureed. Adjust seasoning if needed and set aside.
5. Step 5: Combine the mashed potatoes with the egg, salt, and flour. Mix until flour is no longer visible. Turn onto a floured surface and gently bring together to form a smooth, soft dough. Divide into two halves, roll each into a log, and cut each log into 7 pieces.
6. Step 6: Flatten each dough piece into a round shape. Place 1 to 1.5 tablespoons of filling in the center, seal the edges, and gently pat to flatten slightly. Place on a floured surface. You should have 14 stuffed potato cakes.
7. Step 7: Heat 1½ tablespoons of oil in a large non-stick pan over medium heat. Cook the patties in batches for 2-3 minutes on each side until browned. Avoid overcrowding the pan; wipe the pan clean between batches.
8. Step 8: Serve the stuffed potato cakes immediately while warm and crispy.

Tips & Variations

• If the dough becomes too sticky, lightly dust your hands and the surface with flour, but avoid adding too much to keep the texture tender.
• Try substituting ground turkey with pork or beef depending on your preference for a different flavor profile.
• Add a pinch of smoked paprika for a subtle smokiness in the filling.
• For a vegetarian version, replace the ground meat with cooked lentils or diced firm tofu.

Storage

Store leftover stuffed potato cakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a non-stick pan over medium heat until heated through and crispy again. Avoid microwaving to maintain the crispy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes?

Yes, starchy potatoes like Russets or Yukon Gold work best because they mash smoothly and help bind the dough.

Can I prepare these in advance?

Yes, you can prepare the filling and dough ahead of time. Assemble the cakes just before cooking to ensure they hold together well and remain fresh.

Stuffed Potato Cakes with Meat and Mushrooms Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

Delicious homemade stuffed potato cakes filled with a savory mixture of ground turkey or pork, mushrooms, and aromatic herbs. These golden-browned patties are creamy on the inside and crisp on the outside, perfect as a hearty snack or a satisfying main dish.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 14 stuffed potato cakes 1x
• Category: Snack
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough

• 2 pounds (900 g) potatoes
• 1 cup (125 g) all-purpose/plain flour, plus more for dusting
• 1 large egg
• ⅔ teaspoon fine sea salt

For the Filling

• 11.64 ounces (330 g) ground turkey or pork (7-10% fat)
• 5.29 ounces (150 g) mushrooms, wiped and finely chopped
• 1 medium onion, finely chopped
• 2 teaspoons all-purpose/plain flour
• ½ teaspoon paprika
• ½ teaspoon dried mixed herbs
• ½ teaspoon fine sea salt
• Pepper to taste
• 1 tablespoon tomato paste
• 3 tablespoons olive or vegetable oil

Instructions

1. Prepare Potatoes: Peel and boil the potatoes until tender. Drain thoroughly and mash until smooth and creamy. Heat the mashed potatoes in the pot for 30 seconds to remove excess moisture then set aside to cool completely.
2. Cook Onion and Mushrooms: Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the chopped onion and cook gently for about 3 minutes, stirring often. Add the mushrooms and cook for 6-7 minutes until moisture evaporates and mushrooms begin to brown.
3. Add Meat and Seasonings: Add ground meat, paprika, dried herbs, salt, and pepper to the pan. Cook for about 5 minutes, stirring often, until moisture is absorbed. Stir in 2 teaspoons of flour and cook for an additional minute. Remove from heat and cool completely.
4. Process Filling: Transfer the meat mixture to a food processor, add tomato paste, and pulse briefly until the mixture becomes sticky but not pureed. Taste and adjust seasoning if needed. Set aside.
5. Make Dough: Combine the cooled mashed potatoes with the egg, salt, and flour using a spoon or potato masher until the flour is integrated. Turn onto a floured surface and gently knead into a smooth but soft dough. Cut in half, roll each half into a log, and cut each log into 7 pieces.
6. Stuff Potato Cakes: Flatten each piece into a round shape with your palm. Place 1 to 1.5 tablespoons of filling in the center, then pinch the edges together to seal. Gently flatten the stuffed dough into patties and place on a floured surface. You will have 14 patties.
7. Cook Patties: Heat 1½ tablespoons of oil in a large non-stick pan over medium heat. Cook the patties in batches, 2-3 minutes per side until golden brown. Do not overcrowd the pan. Wipe the pan between batches to remove residue. Serve immediately.

Notes

• Use starchy potatoes for best texture, such as Russet or Yukon Gold.
• If the dough is too sticky to handle, lightly dust with flour, but avoid adding too much to maintain tenderness.
• Handle the dough gently to keep it light and fluffy.
• Work swiftly when shaping the patties to prevent the dough from becoming too sticky.
• Clearing the pan after each batch helps prevent flour residue from burning on the surface.

Keywords: stuffed potato cakes, potato patties, ground turkey, mushroom filling, pan-fried potato cakes, savory snacks