Stuffed Potato Cakes (Meat, Mushrooms)
These stuffed potato cakes contain a savory meat-and-mushroom filling wrapped in soft mashed potato dough, then pan-fried for a crispy meal.
Equipment
- 1 Pressure Cooker For initial cooking
- 1 Large skillet For frying
Ingredients
Ingredients
- 2 pounds Potatoes peeled, boiled
- 1 cup All-purpose flour plus more for dusting
- 1 Large egg
- ⅔ teaspoon Fine sea salt for dough
- 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 flour for filling
- ½ teaspoon Paprika for filling
- ½ teaspoon Dried mixed herbs for filling
- ½ teaspoon Fine sea salt for filling
- Pepper to taste
- 1 tablespoon Tomato paste
- 3 tablespoons Olive or vegetable oil for frying
Instructions
Instructions
- Peel your potatoes and boil them in salted water till they’re tender, about 20 minutes. Drain and let cool.
- Mash the potatoes smooth in a big bowl. Add flour, egg, and sea salt. Mix well.
- Sauté chopped onions and mushrooms until soft, about 5 to 7 minutes. Add ground meat, flour, paprika, herbs, salt, and pepper. Cook till meat is browned, about 10 minutes. Let cool.
- Scoop and flatten mashed potato mix. Spoon filling in the center, fold, and shape into patties.
- Fry patties in heated oil in a skillet for 4 to 5 minutes on each side, until golden brown.
Notes
Serve them hot for the best texture and flavor contrast.