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Stuffed Potato Cakes (Meat, Mushrooms) Recipe

Stuffed Potato Cakes (Meat, Mushrooms) Recipe
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★★★★★

4.8 from 17 reviews

Delicious and hearty stuffed potato cakes filled with a savory mixture of ground turkey or pork, mushrooms, and onions. Perfectly seasoned and pan-fried to a golden brown, these patties offer a comforting meal or snack that’s crispy on the outside and moist inside.

Ingredients

Scale

Potato Dough

  • 2 pounds potatoes (peeled and boiled)
  • 1 cup all-purpose/plain flour (plus more for dusting)
  • 1 large egg
  • ⅔ teaspoon fine sea salt

Filling

  • 11.64 ounces ground turkey or pork (7-10% fat)
  • 5.29 ounces mushrooms (wiped, finely chopped)
  • 1 medium onion (finely chopped)
  • 2 teaspoons all-purpose/plain flour
  • ½ teaspoon paprika
  • ½ teaspoon dried mixed herbs
  • ½ teaspoon fine sea salt
  • pepper to taste
  • 1 tablespoon tomato paste

Cooking

  • 3 tablespoons olive or vegetable oil (divided)

Instructions

  1. Prepare potatoes: Peel and boil the potatoes until tender. Remove from heat, drain thoroughly, then mash until smooth and creamy. Set aside to cool completely. TIP: To remove excess moisture, heat the drained potatoes in the pot for 30 seconds.
  2. Cook onion and mushrooms: Heat 1 tablespoon of oil in a large non-stick pan. Add the finely chopped onion and cook gently for about 3 minutes, stirring frequently. Add the finely chopped mushrooms and cook over medium heat for 6-7 minutes until moisture has evaporated and mushrooms start to brown slightly.
  3. Add meat: Add the ground turkey or pork to the pan with paprika, dried herbs, salt, and pepper. Cook for about 5 minutes until moisture is absorbed, stirring often. Stir in 2 teaspoons of flour and continue cooking for another minute. Remove from heat and allow to cool completely. Transfer the mixture to a food processor, add tomato paste, and pulse briefly until the mixture becomes sticky but not pureed. Adjust seasoning if needed.
  4. Make dough: Mix the cooled mashed potatoes with egg, salt, and flour using a spoon or potato masher until flour is incorporated. Transfer to a lightly floured surface and gently shape into a smooth dough; it will be soft. Divide the dough in half, roll each half into a log, and cut each log into 7 pieces. TIP: If dough is too sticky, dust lightly with flour.
  5. Stuff potato cakes: Flatten each dough piece into a round shape in your palm. Place 1 to 1.5 tablespoons of filling in the center, then fold edges over to enclose the filling, sealing firmly. Gently flatten each stuffed patty and place on a floured surface. You should have 14 patties. TIP: Dust hands lightly with flour to prevent sticking and work swiftly.
  6. Cook: Heat 1½ tablespoons of oil in a large non-stick pan over medium heat. Cook the patties in batches, 2-3 minutes per side, until golden brown. Avoid overcrowding the pan. Wipe the pan between batches to remove flour residue. Serve immediately.

Notes

  • Use starchy potatoes like Russets for best mash texture.
  • Ensure potatoes are completely cool before making dough to avoid sogginess.
  • Ground turkey or pork with 7-10% fat keeps the filling moist.
  • Dust hands and surfaces lightly with flour, but avoid using too much to keep patties tender.
  • Serve these patties as a main dish with salad or as a side/snack.

Nutrition

Keywords: stuffed potato cakes, potato patties, ground turkey recipe, mushroom stuffing, savory potato cakes

Find it online: https://kitchenbyrita.com/stuffed-potato-cakes-meat-mushrooms-recipe/