Description
These Mushroom Stuffed Potato Cakes are a delicious and comforting appetizer or side dish featuring creamy mashed potatoes filled with a savory mixture of sautéed mushrooms, garlic, onions, and melted mozzarella cheese. Crispy on the outside and tender on the inside, they are pan-fried to golden perfection and offer a delightful vegetarian option that is both hearty and flavorful.
Ingredients
Scale
Potato Mixture
- 2 pounds russet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Mushroom Filling
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1/4 cup finely diced onion
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried thyme
- 1/2 cup shredded mozzarella cheese
Coating and Frying
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1/2 cup breadcrumbs
- 2 to 3 tablespoons vegetable oil for frying
Instructions
- Cook Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are fork tender. Drain well and return to the pot. Add butter, milk, half the salt, and a quarter of the black pepper. Mash until smooth and creamy. Allow the mashed potatoes to cool slightly to make handling easier.
- Prepare Mushroom Filling: While the potatoes cook, heat olive oil in a skillet over medium heat. Add the chopped mushrooms and diced onions, cooking for 6 to 8 minutes until the mushrooms release their moisture and start to brown. Stir in minced garlic, the remaining salt and black pepper, and dried thyme. Continue cooking an additional 1 to 2 minutes until fragrant. Remove from heat and stir in fresh parsley, then let the mixture cool before mixing in the shredded mozzarella cheese.
- Assemble Potato Cakes: Scoop about 1/3 cup of the mashed potatoes into your hand and flatten it. Place a spoonful of the mushroom filling in the center. Carefully fold the mashed potatoes around the filling, forming a round patty. Repeat this process with the remaining potatoes and filling until all are formed.
- Coat the Patties: Lightly dredge each patty in all-purpose flour, then dip it in the beaten egg, and finally coat it evenly with breadcrumbs to ensure a crispy exterior.
- Fry the Potato Cakes: Heat vegetable oil in a large skillet over medium heat. Fry the potato cakes in batches for about 3 to 4 minutes per side, or until they turn golden brown and develop a crispy crust. Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil briefly before serving.
Notes
- For extra flavor, add 2 tablespoons grated Parmesan cheese to the mushroom filling.
- Potato cakes can be assembled ahead of time and refrigerated for up to 24 hours before frying to save time.
- For a lighter version, bake the patties at 400°F (200°C) for 20 to 25 minutes, flipping halfway through the cooking time.
