Stuffed Potato Cakes with Meat and Mushrooms Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
