These mushroom stuffed potato cakes are a fun twist on plain potato cakes and super tasty.
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Mushroom is definitely one of my favourite vegetables, not only do they have a delicious earthy flavour, but they are also rich in vitamin D. When paired with fresh parsley and cheese it is truly a wonderful explosion of flavours. Another great and fun way to have mushroom is in a galette. Both my spinach and mushroom galette and these stuffed potato cakes, make great appetisers.
I highly recommend using a mixture of pecorino and mature cheddar cheese for a greater flavour. You can swap the pecorino for parmesan, and it will taste just as nice.
The mushroom ketchup can be substituted for Worcestershire sauce, but I highly recommend trying to find mushroom ketchup if you can.
The key to these potato cakes is making the shapes without leaving any gaps. This ensures that when you fry them no cheese oozes out. You don’t need a lot of oil to fry them, just enough to moisten the pan. Fry them for a few minutes on each side to get a nice golden crust.
When mixing the potatoes with the flour, it’s best to use your hands so that you can control the consistency and smoothness.
Potato cakes are very easy to make. You can add your own filling and spices to them to adjust them to your palate.
Reccomended Products (affiliate links):
Mushroom Stuffed Potato Cakes
Ingredients
- 500 g Potatoes
- 50 g Plain Flour
- 300 g Button Mushrooms
- 10 ml Mushroom Ketchup Or Worcestershire Sauce
- 1.5 tsp Vegetable Stock Powder
- 30 g Fresh Parsely
- 30 g Pecorino Cheese or Parmesan
- 30 g Mature Cheddar Cheese Grated
Instructions
- Peel and quarter the potatoes, add them to a pot of salted water and boil them until soft
- Once the potatoes are cooked, drain them and leave them to cool down
- Dice the onion and wash and slice the mushrooms
- Heat a tablespoon of olive oil and gently fry the onion
- Add the garlic paste and the mushrooms, stir well
- Add the mushroom ketchup and stock powder, season with salt and pepper and stir
- Cook on a medium heat with a lid until the mushrooms are completely cooked
- Stir in the chopped fresh parsley and cheeses
- Mash the potatoes and add the flour in
- Mix with your hand until all the flour has incorporated
- Take about 2 tablespoons of potato mix and form a ball, then flatten it into a patty and add about a teaspoon of the filling in the middle
- Cover with another potato patty and press the sides together so that you have no gaps
- Repeat until you have used all the filling
- In a non stick pan heat up about 1/2 tablespoon of olive oil
- Fry both sides of the potato cakes until golden
- Garnish with parsley before serving
Disclaimer: This post contains affiliate links throughout
This sounds absolutely perfect for brunch/breakfast! Like a late Sunday breakfast! I was just showing this recipe to my mom, and we’re excited to give this recipe a try, the pictures for it look amazing!
Sahara
https://www.saharasdreams.com/
They are so tasty and I really hope you and your mum like them!