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.
