Stuffed Potato Cakes (Meat, Mushrooms) Recipe

If you are craving a comforting, hearty treat that feels like a warm hug on a plate, these Stuffed Potato Cakes (Meat, Mushrooms) are exactly what you need. Crispy golden exteriors give way to a moist, savory filling of tender ground meat and earthy mushrooms, all wrapped in pillowy mashed potato dough. This dish masterfully balances textures and flavors, making every bite deeply satisfying. Whether for a family dinner or a special gathering, these delightful cakes are simple to make and endlessly enjoyable.

Ingredients You’ll Need

The magic behind these Stuffed Potato Cakes (Meat, Mushrooms) lies in a handful of humble yet crucial ingredients. Each one plays a key role, from lending rich depth to the filling to creating that perfect cakey texture that holds everything together beautifully.

• 2 pounds potatoes: The base of the dough, boiled and mashed until creamy for softness and structure.
• 1 cup all-purpose flour (plus extra for dusting): Binds the potato dough and gives it strength without toughness.
• 1 large egg: Adds richness and acts as a natural glue for the dough.
• ⅔ teaspoon fine sea salt: Enhances all the flavors in the potato dough perfectly.
• 11.64 ounces ground turkey or pork (7-10% fat): Provides juicy, flavorful protein for the stuffing.
• 5.29 ounces mushrooms (wiped, finely chopped): Adds wonderful umami and moisture to the filling.
• 1 medium onion (finely chopped): Brings sweetness and depth when sautéed.
• 2 teaspoons all-purpose flour: Helps thicken the filling and bind the ingredients together.
• ½ teaspoon paprika and dried mixed herbs (each): Imparts warmth and aromatic notes to the filling.
• ½ teaspoon fine sea salt and pepper to taste: Balances and seasons the filling perfectly.
• 1 tablespoon tomato paste: Adds a subtle tang and rich coloring to the stuffing.
• 3 tablespoons olive or vegetable oil: Used for cooking the filling and frying the cakes for that beautiful crust.

How to Make Stuffed Potato Cakes (Meat, Mushrooms)

Step 1: Prepare the Creamy Potato Dough

Start by peeling and boiling the potatoes until they are tender all the way through. Drain them really well to avoid sogginess—give the pot a quick heat with the potatoes inside for 30 seconds to evaporate any lingering moisture if you want to be extra careful. Mash the potatoes until silky smooth, then set this aside to cool completely. This cooling step is key because warm potatoes can make the dough too sticky to handle later.

Step 2: Sauté the Onion and Mushrooms

In a large non-stick pan, warm 1 tablespoon of oil over medium heat. Add the finely chopped onion and cook gently for about 3 minutes, stirring often so it softens without browning too much. Next, toss in the mushrooms and cook for 6 to 7 minutes until their moisture cooks off and they start to caramelize slightly—that’s when that beautiful, concentrated flavor develops.

Step 3: Cook the Meat Filling

Now add the ground turkey or pork to your onion and mushroom base along with paprika, dried herbs, salt, and pepper. Cook for about 5 minutes, stirring frequently as the mixture thickens. Sprinkle in 2 teaspoons of flour and stir it in well—that extra flour acts as a binder, ensuring the filling clings nicely inside the cakes. Once thickened, remove from heat, allow to cool, then pulse briefly in a food processor with tomato paste until the mix just starts sticking together but doesn’t turn into a puree. This balance keeps every bite textured and tasty.

Step 4: Make and Shape the Potato Dough

Combine the cooled mashed potatoes with the egg, salt, and flour. Use a large spoon or potato masher to mix until the flour is fully incorporated. Turn the mixture onto a lightly floured surface and knead gently to form a soft, smooth dough—it will feel moist and a little sticky, which is perfect. Divide into two equal parts, roll each into a log, then cut into 7 equal pieces. Don’t worry if the dough feels tender; just dust with a little flour if necessary to make shaping easier.

Step 5: Stuff and Form the Potato Cakes

Take each small dough piece and flatten it into a round disc in your palm. Spoon 1 to 1.5 tablespoons of the meat and mushroom filling right in the center. Fold the edges up over the filling, carefully pinching to seal so nothing escapes. Then gently pat the stuffed ball into a flat cake shape. Place each patty on a floured surface while you finish the rest—this step should yield 14 beautifully stuffed potato cakes ready for frying.

Step 6: Cook to Golden Perfection

Heat about 1½ tablespoons of oil in a large non-stick pan over medium heat. Fry the patties in batches, taking care not to crowd the pan. Cook each side for 2 to 3 minutes, until golden brown and crisp on the outside. Wipe out the pan between batches to clear any flour dust that can burn. Serve these golden beauties right away for the best texture and flavor.

How to Serve Stuffed Potato Cakes (Meat, Mushrooms)

Garnishes

Nothing complements Stuffed Potato Cakes (Meat, Mushrooms) like a sprinkle of fresh herbs—think chopped parsley or chives—which brighten up the rich flavors and add a lovely pop of color. A dollop of sour cream or a drizzle of tangy yogurt sauce lends a creamy contrast that elevates each bite. For a little extra zing, serve alongside a splash of hot sauce or homemade ketchup.

Side Dishes

These cakes are fantastic alongside simple green salads, roasted vegetables, or a crisp cucumber salad to add crunchy freshness. If you want to make the meal even more filling, pair with steamed greens or sautéed spinach tossed with garlic. Mashed peas or a lightly dressed quinoa salad also complement the cakes’ savory essence beautifully.

Creative Ways to Present

For a lovely appetizer or party platter, cut the cakes in halves or quarters and skewer with toothpicks for easy finger food. Stack them with layers of melted cheese in between for a decadent twist. You could also serve Stuffed Potato Cakes (Meat, Mushrooms) atop a bed of lightly dressed mixed greens for a rustic, elegant presentation that is sure to impress guests.

Make Ahead and Storage

Storing Leftovers

If you end up with some leftovers, store them in an airtight container in the refrigerator for up to 3 days. To keep the outside from becoming soggy, layer them with parchment or wax paper. They keep their flavor and texture well when properly chilled.

Freezing

These stuffed potato cakes freeze beautifully if you want to save some for another day. Arrange them on a baking sheet lined with parchment and freeze until firm before transferring to a freezer-safe container or bag. They will keep for up to 2 months, offering a fantastic homemade convenience food.

Reheating

To bring them back to life, reheat the cakes gently in a non-stick pan with a little oil over medium heat to crisp up the exterior again. Avoid microwaving if possible, as it tends to make them soggy. A moderate oven temperature of 350°F (175°C) for 10-15 minutes also works well for even warming.

FAQs

Can I use a different type of meat for the stuffing?

Absolutely! Ground beef or lamb works wonderfully too. Just make sure it has enough fat content to keep the filling moist and flavorful.

Can I prepare the filling in advance?

Yes, you can make the meat and mushroom filling a day ahead and keep it refrigerated. Bringing it back to room temperature before stuffing helps with easier shaping of the cakes.

What can I substitute the egg with for a vegan version?

For a vegan twist, try flaxseed or chia seeds soaked in water as a binder for the potato dough. Keep in mind the texture will be different but still delicious.

Are these cakes gluten-free?

Not as written, since flour is used in both dough and filling. However, you can experiment with gluten-free flour blends, adjusting moisture levels as needed.

How do I prevent the potato dough from sticking too much?

Dust your hands and work surface lightly with flour and work quickly but gently. If the dough feels too wet, a tiny bit more flour can help without making the cakes tough.

Final Thoughts

These Stuffed Potato Cakes (Meat, Mushrooms) are truly one of those feel-good dishes that bring comfort and joy with every bite. They are straightforward to prepare yet elegant enough to share with friends and family, perfect as a main or a party snack. I hope you give this recipe a try soon—you’re in for a delicious journey of flavors and textures that will keep you coming back for more.

Print