Why You’ll Love Stuffed Potato Cakes Recipe
This recipe is satisfying, budget-friendly, and incredibly versatile. You’ll love the way the crisp pan-fried exterior contrasts with the soft potato and the rich filling. It’s a perfect dish to use up leftover mashed potatoes and can be easily adapted to suit different dietary needs. Whether served hot or cold, these potato cakes are always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
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Potatoes (starchy varieties such as Russet or Yukon Gold)
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All-purpose flour
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Egg
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Salt
For the filling:
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Ground meat (turkey or pork preferred, approx. 7–10% fat)
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Mushrooms
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Onion
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Tomato paste
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All-purpose flour
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Sweet paprika
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Herbes de Provence (or favorite dried herbs)
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Salt and pepper
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Oil (vegetable or olive oil)
Directions
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Boil the potatoes: Peel and boil potatoes until fork-tender. Drain thoroughly, mash until smooth, and allow to cool completely.
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Prepare the filling: In a large non-stick pan, sauté chopped onion in oil for about 3 minutes. Add finely chopped mushrooms and cook for 6–7 minutes until moisture evaporates and mushrooms brown slightly.
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Add meat and seasonings: Stir in ground meat, sweet paprika, herbs, salt, and pepper. Cook for around 5 minutes until the meat is fully cooked and any excess liquid is gone. Sprinkle in flour and cook another minute. Remove from heat.
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Pulse filling: Transfer filling to a food processor, add tomato paste, and pulse briefly until the mixture becomes sticky but not puréed. Set aside to cool.
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Make the dough: Mix mashed potatoes with flour, egg, and salt until a smooth, soft dough forms. Divide into two logs, cut each log into 7 equal pieces.
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Form the cakes: Flatten each dough piece in your hand, place 1–1.5 tablespoons of the filling in the center, and seal the edges. Lightly flatten each cake and place on a floured surface.
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Pan-fry: Heat oil in a non-stick skillet and fry the cakes 2–3 minutes per side until golden brown. Wipe the pan between batches to avoid burnt flour.
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Serve immediately with your choice of salad or dipping sauce.
Servings and Timing
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Yield: 14 stuffed potato cakes
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Prep Time: 30 minutes
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Cook Time: 10 minutes
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Cooling/Resting Time: 30 minutes
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Total Time: Approximately 1 hour 10 minutes
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Serves: 4–5 people
Variations
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Vegetarian: Replace meat with extra mushrooms or plant-based meat alternatives.
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No mushrooms: Use grated carrots or finely chopped leeks instead.
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Cheesy option: Add grated mozzarella or cheddar to the filling.
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Breaded version: Coat the cakes in breadcrumbs before frying for extra crunch.
Storage/Reheating
Store cooked cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain crispiness, or microwave for convenience. To freeze, place cakes on a tray in a single layer until frozen, then transfer to a container or freezer bag. Thaw in the fridge and reheat before serving.
FAQs
What potatoes work best for this recipe?
Use starchy potatoes like Russets or Yukon Golds. These mash smoothly and help the dough hold together.
Can I use a different kind of meat?
Yes, turkey, pork, or beef all work. Even vegetarian meat alternatives are suitable.
Do I need a food processor for the filling?
It’s recommended to pulse the filling slightly to help it stick together, but avoid over-processing.
Can these be made ahead of time?
You can prepare the filling and mashed potatoes ahead of time, but assemble and cook the cakes just before serving for best texture.
Can I freeze stuffed potato cakes?
Yes, freeze them cooked in a single layer, then transfer to a freezer-safe container. Reheat in a pan or oven.
What can I serve with these?
They pair well with salads like coleslaw, pickled vegetables, or a simple green salad. You can also serve them with hot sauce, BBQ sauce, or beet chutney.
Can I bake instead of fry them?
Yes, but pan-frying yields the best texture. If baking, brush with oil and bake at 375°F (190°C) until golden.
How do I keep the dough from sticking to my hands?
Lightly flour your hands and work surfaces. Avoid adding too much flour, which could toughen the dough.
Can I add herbs to the dough?
Absolutely. Chopped parsley, dill, or chives would add a fresh flavor.
Why are my cakes falling apart?
Make sure the dough is well mixed and the filling isn’t too wet. Let both the dough and filling cool before assembling.
Conclusion
Stuffed potato cakes with meat and mushrooms are a flavorful and satisfying dish that combines simple ingredients into a crowd-pleasing meal. With a crispy exterior and a rich, savory filling, they’re perfect for family dinners, meal prep, or entertaining guests. Whether served hot or cold, these golden patties are a comforting classic worth making again and again.
