Description
Delicious stuffed potato cakes made with starchy mashed potatoes and a savory filling of ground turkey or pork combined with sautéed mushrooms, onions, and aromatic spices. These soft, flavorful patties are pan-fried to a golden crisp and perfect as a snack, appetizer, or light meal.
Ingredients
Scale
For the dough
- 2 pounds (900 g) starchy potatoes (such as Russets or Maris Piper)
- 1 cup (125 g) all-purpose/plain flour, plus extra 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
- Black pepper to taste
- 1 tablespoon tomato paste
- 3 tablespoons olive or vegetable oil (divided)
Instructions
- Prepare the potatoes: Peel and boil the potatoes until tender. Drain thoroughly and mash until smooth and creamy. Heat the drained potatoes in the pot for about 30 seconds to remove any excess moisture. 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 onion and cook gently for about 3 minutes, stirring frequently. Add the finely chopped mushrooms and continue cooking for 6-7 minutes until the moisture is absorbed and mushrooms begin to brown slightly.
- Add the meat and seasonings: Add the ground meat, paprika, dried herbs, salt, and pepper. Cook for about 5 minutes, stirring often until all moisture has evaporated. Sprinkle in 2 teaspoons of flour, stir well, and cook for an additional minute. Remove from heat and let cool completely.
- Prepare the filling: Transfer the cooled meat mixture to a food processor, add the tomato paste, and pulse briefly just until the mixture becomes sticky but not pureed. Taste and adjust seasoning if necessary. Set aside.
- Make the dough: Combine the cooled mashed potatoes with the egg, salt, and 1 cup of flour. Mix with a spoon or potato masher until the flour is incorporated. Turn the dough onto a floured surface and gently knead to form a smooth, soft dough. Cut the dough in half, roll each half into a log, and cut each log into 7 equal pieces.
- Stuff the potato cakes: Flatten each piece of dough into a small round in the palm of your hand. Place 1 to 1.5 tablespoons of filling in the center, then fold the edges up to seal and shape into a patty. Lightly flatten the patties and place them on a floured surface. You should have 14 stuffed cakes.
- Cook the potato cakes: Heat about 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 golden brown and crispy. Avoid overcrowding the pan. Wipe the pan clean between batches to remove flour residue. Serve immediately.
Notes
- Use starchy floury potatoes such as Russets or Maris Piper for the best texture.
- Cook the stuffed potato cakes immediately after assembling for optimal texture.
- Do not overcrowd the pan when frying; cook in batches to ensure even browning.
- Wipe the pan dry between batches to prevent burning of flour residue.
- Best served hot and fresh straight from the pan.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or enjoyed cold as a snack.
Nutrition
- Serving Size: 1 stuffed potato cake
- Calories: 170
- Sugar: 1.5 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 35 mg
