Description
Delicious 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 moist and flavorful patties make a great snack, appetizer, or light meal.
Ingredients
Scale
For the dough
- 2 pounds (900 g) starchy/floury potatoes (such as Russets or Maris Piper)
- 1 cup (125 g) all-purpose/plain flour plus more for dusting
- 1 large egg
- ⅔ teaspoon fine sea salt
For the filling
- 11.64 ounces (330 g) ground turkey or pork (7-10% fat)
- 5.29 ounces (150 g) mushrooms, wiped and 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
- Freshly ground black pepper, to taste
- 1 tablespoon tomato paste
- 3 tablespoons olive or vegetable oil
Instructions
- Prepare potatoes: Peel and boil the potatoes until tender. Drain thoroughly and mash until smooth and creamy. Heat the drained potatoes in the pot for 30 seconds to remove excess moisture. Set aside to cool completely.
- Cook onion and mushrooms: Heat 1 tablespoon of oil in a large non-stick pan. Add the chopped onion and cook gently for about 3 minutes, stirring often. Add the mushrooms and cook over medium heat for 6-7 minutes until moisture is absorbed and mushrooms begin to brown.
- Add meat: Add ground meat, paprika, dried herbs, salt, and pepper to the pan. Cook for about 5 minutes until moisture is absorbed, stirring often. Stir in 2 teaspoons of flour and continue cooking for about 1 more minute. Remove from heat and let cool completely.
- Process filling: Place the cooled meat mixture in a food processor, add the tomato paste, and pulse briefly until the mixture becomes sticky but not pureed. Taste and adjust seasoning if needed. Set aside.
- Make dough: To the cooled mashed potatoes, add egg, salt, and flour. Combine with a spoon or potato masher until flour is no longer visible. Transfer to a floured surface and gently bring together to form a smooth, soft dough. Cut the dough in half, roll each half into logs, and cut each log into 7 pieces, totaling 14 pieces.
- Stuff potato cakes: Flatten each dough piece into a round shape with your palm. Place 1 to 1.5 tablespoons of the filling in the center, fold edges over, and pinch to seal. Gently pat the cakes to slightly flatten and place on a floured surface. Use flour on your hands if dough is sticky.
- Cook: Heat about 1½ tablespoons of oil in a large non-stick pan over medium heat. Cook the patties in batches for 2-3 minutes on each side until nicely browned. Do not overcrowd the pan and wipe the pan between batches to remove flour residue. Serve immediately.
Notes
- Use starchy/floury potatoes such as Russets or Maris Piper for best texture.
- Cook the stuffed potato cakes immediately after preparation for optimal texture and flavor.
- Do not overcrowd the pan; cook in batches to allow even browning.
- Wipe the pan dry after each batch to prevent burning of flour residue.
- Best served fresh straight from the pan.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or enjoyed cold as a snack.
Nutrition
- Serving Size: 1 stuffed potato cake
- Calories: 170
- Sugar: 1.5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
