These golden potato cakes with a savory mushroom filling are the perfect comfort food. Crispy on the outside, soft and flavorful on the inside, they make an ideal appetizer, side dish, or even a satisfying dinner.
Ingredients
- 1 kg potatoes
- ½ cup flour
- ½ kg mushrooms
- 1 medium onion
- 3 cloves garlic
- ½ bunch parsley (or another herb)
- ½ tsp salt
- ½ tsp pepper
- ½ cup oil for frying
Preparation and Cooking Time
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 6
Instructions
- Cook the potatoes: Boil in water until tender. Drain and let cool. Peel and mash with flour and salt until smooth.
- Prepare the filling: Finely chop mushrooms and onion. Fry in a lightly oiled pan over medium heat for 15 minutes until the liquid evaporates. Add garlic, parsley, and pepper, then mix well.
- Shape the cakes: Take 1 tablespoon of the potato mixture in your hand, flatten it into a patty, and place ½ tablespoon of mushroom filling in the center. Cover with more potato mixture and seal the edges.
- Fry: Heat oil in a skillet and fry the cakes for about 3 minutes per side, until golden brown.
- Serve: Enjoy hot as an appetizer, a side dish, or even a light dinner.
Tips
- Make sure the mushrooms are cooked until dry; excess liquid will make the cakes fall apart.
- Keep the potato mixture slightly firm to shape patties easily.
- For extra crispiness, coat the patties lightly in flour before frying.
FAQs
Q: Can I bake these instead of frying?
A: Yes, brush with oil and bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
Q: Can I freeze them?
A: Yes, shape the cakes and freeze on a tray before frying or baking. Cook directly from frozen.
Q: What other fillings work well?
A: Spinach, cheese, or mixed veggies are all excellent alternatives.
Serving Suggestions
- Serve with sour cream, garlic dip, or a spicy tomato sauce.
- Pair with a crisp green salad for a balanced meal.
- Use as a vegetarian main course with roasted vegetables on the side.
Vegan Golden Mushroom Stuffed Potato Cakes
6
servings25
minutes30
minutesIngredients
1 kg potatoes
½ cup all-purpose flour
½ kg mushrooms, finely chopped
1 medium onion, finely chopped
3 cloves garlic, minced
½ bunch parsley (or fresh herbs of choice), chopped
½ tsp salt
½ tsp black pepper
½ cup oil, for frying
Directions
- Cook the potatoes: Boil potatoes in water until tender. Drain, cool slightly, peel, and mash. Stir in flour and salt until smooth.
- Prepare the filling: Heat a lightly oiled pan over medium heat. Add chopped mushrooms and onion, cooking for about 15 minutes until the liquid evaporates. Stir in garlic, parsley, and pepper. Remove from heat.
- Shape the cakes: Take 1 tablespoon of the potato mixture and flatten it into a patty on your palm. Add about ½ tablespoon of mushroom filling in the center. Cover with more potato mixture and shape into a cake, sealing the edges.
- Fry: Heat oil in a skillet and fry the cakes for about 3 minutes per side, or until golden brown.
- Serve: Enjoy warm as an appetizer, side dish, or main course.
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