These Stuffed Potato Cakes are a hearty and delicious meal, combining the creamy texture of mashed potatoes with savory fillings of ground meat and mushrooms. This comfort food dish is crispy on the outside, tender on the inside, and packed with flavor. It’s perfect for a cozy dinner or a unique way to use up leftover mashed potatoes.
Why You’ll Love This Recipe
If you’re a fan of mashed potatoes and hearty fillings, these Stuffed Potato Cakes are a must-try! The combination of creamy mashed potatoes, flavorful ground meat, and earthy mushrooms creates a mouthwatering bite in every piece. The crispy, golden crust adds a satisfying crunch, while the filling inside remains juicy and tender. It’s a versatile dish that can be customized with different meats or vegetables. Whether you enjoy them as a side dish or a main course, these potato cakes are sure to become a family favorite.
Ingredients
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3 large potatoes, peeled and boiled
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1 lb ground beef or ground turkey
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1 cup mushrooms, finely chopped
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1 onion, finely chopped
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2 cloves garlic, minced
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1 egg
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1/4 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 tsp dried thyme
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1/2 tsp salt
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1/2 tsp black pepper
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2 tbsp olive oil (for frying)
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Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Boil the peeled potatoes in salted water until tender, about 15–20 minutes. Drain and mash them until smooth. Set aside to cool.
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In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
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Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender, about 5–7 minutes.
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Add the ground meat to the skillet, breaking it up as it cooks. Season with thyme, salt, and pepper, and cook until the meat is browned and cooked through. Set aside to cool.
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Once the mashed potatoes have cooled, mix them with the egg, breadcrumbs, and Parmesan cheese in a large bowl. Season with salt and pepper to taste.
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Take a small portion of the mashed potato mixture and flatten it into a disc. Place a spoonful of the meat and mushroom filling in the center, then fold the edges of the mashed potato over the filling and form a ball or patty.
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Heat the remaining tablespoon of olive oil in a skillet over medium heat. Fry the potato cakes on both sides until golden brown and crispy, about 3–4 minutes per side.
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Remove from the skillet and place on a paper towel-lined plate to drain excess oil. Garnish with chopped parsley before serving.
Servings and Timing
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Servings: 4
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Prep time: 20 minutes
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Cook time: 30 minutes
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Total time: 50 minutes
Variations
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Different proteins: You can use ground chicken, pork, or lamb in place of ground beef or turkey.
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Vegetarian version: Replace the ground meat with additional mushrooms or a mix of other vegetables like spinach and cheese for a vegetarian option.
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Add cheese: Incorporate some shredded mozzarella or cheddar cheese into the potato mixture for an extra creamy texture.
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Herbs and spices: Experiment with different herbs like rosemary, basil, or oregano to enhance the flavor profile.
Storage/Reheating
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Storage: Store any leftover potato cakes in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat in a skillet over medium heat for a few minutes on each side until heated through, or place them in a 350°F oven for about 10 minutes.
FAQs
1. Can I use leftover mashed potatoes for this recipe?
Yes, leftover mashed potatoes work great in this recipe and make the preparation even quicker.
2. Can I freeze these potato cakes?
Yes, you can freeze the stuffed potato cakes before frying them. Place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag for up to 3 months. Fry them straight from the freezer when ready to eat.
3. Can I make these potato cakes ahead of time?
Yes, you can prepare the potato cakes ahead of time and refrigerate them until ready to fry. They will stay fresh in the fridge for up to 2 days.
4. What kind of meat can I use for the filling?
You can use any ground meat of your choice, such as beef, turkey, chicken, or even lamb, depending on your preference.
5. Can I use a different type of mushroom?
Yes, you can use any mushrooms you prefer, such as cremini, portobello, or shiitake mushrooms.
6. Can I add cheese to the filling?
Absolutely! Adding cheese like mozzarella, cheddar, or even a bit of cream cheese can make the filling extra creamy and flavorful.
7. Can I make these potato cakes without breadcrumbs?
Yes, you can skip the breadcrumbs or substitute them with gluten-free breadcrumbs, oats, or even ground crackers for a different texture.
8. How do I make these potato cakes spicier?
To add spice, try mixing in some chopped fresh chili peppers, cayenne pepper, or red pepper flakes to the meat and mushroom filling.
9. Can I make these potato cakes in the oven?
Yes, you can bake the potato cakes at 375°F on a parchment-lined baking sheet for 20–25 minutes, flipping halfway through to ensure they crisp up on both sides.
10. Can I use mashed sweet potatoes instead of regular potatoes?
Yes, you can use mashed sweet potatoes for a slightly sweeter, different flavor. Just ensure they are well-mashed and not too runny for the best texture.
Conclusion
Stuffed Potato Cakes with meat and mushrooms are the perfect combination of crispy, creamy, and savory. They make for a satisfying meal that’s both filling and full of flavor. Whether you’re using them as a side dish or making them the main attraction, these potato cakes are sure to impress everyone at the table. With the flexibility to customize the filling and the ease of preparation, they’re sure to become a go-to recipe in your kitchen.
Stuffed Potato Cakes (Meat, Mushrooms)
These Stuffed Potato Cakes with meat and mushrooms are a hearty and delicious dish that brings together tender mashed potatoes, savory ground meat, and flavorful sautéed mushrooms. Perfect as a comforting main dish or appetizer, these crispy potato cakes are sure to satisfy your cravings for something rich and satisfying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6-8 potato cakes
- Category: Appetizer
- Method: Pan-fried
- Cuisine: Comfort Food
- Diet: Gluten Free
Ingredients
- 4 medium potatoes, peeled and boiled
- 1 lb ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1 egg, beaten (for binding)
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup breadcrumbs (for coating)
- 2 tablespoons butter (for frying)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the mashed potatoes: Peel and boil the potatoes in salted water until soft. Drain and mash them until smooth. Set aside to cool.
- Cook the filling: Heat olive oil in a skillet over medium heat. Add the ground meat and cook until browned, breaking it apart with a spoon as it cooks (about 6-8 minutes).
- Add vegetables: Add the chopped onion, garlic, and mushrooms to the skillet. Cook for another 5-7 minutes, until the onions are soft and the mushrooms have released their moisture. Season with thyme, black pepper, and salt. Remove from heat and allow it to cool slightly.
- Mix the filling with potatoes: In a large bowl, combine the mashed potatoes, cooked meat and mushroom mixture, beaten egg, and Parmesan cheese (if using). Mix thoroughly until all ingredients are well incorporated.
- Shape the cakes: Take small portions of the mixture and shape them into round or oval cakes. If the mixture is too sticky, you can coat your hands with a little flour to help form the cakes.
- Coat and fry the cakes: Roll each cake in breadcrumbs for a crispy exterior. Heat butter in a large skillet over medium heat. Fry the potato cakes in batches for 3-4 minutes per side, or until golden brown and crispy.
- Serve: Remove from the skillet and place on paper towels to drain excess oil. Garnish with fresh parsley if desired. Serve warm.
Notes
- You can use a combination of ground beef and sausage for added flavor.
- If you prefer a lighter version, you can bake the cakes in the oven at 400°F for about 20 minutes, flipping halfway through.
- These cakes can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 3 months. Reheat in a skillet before serving.
