Name: Stuffed Potato Cakes (Meat, Mushrooms) Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Eastern European
Ingredients: 2 pounds potatoes, peeled and boiled; 1 cup all-purpose flour, plus more for dusting; 1 large egg; ⅔ teaspoon fine sea salt; 11.64 ounces ground turkey; 5.29 ounces mushrooms, finely chopped; 1 medium onion, finely chopped; 2 teaspoons all-purpose flour; ½ teaspoon paprika and dried mixed herbs each; ½ teaspoon fine sea salt and pepper to taste; 1 tablespoon tomato paste; 3 tablespoons olive or vegetable oil

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Stuffed Potato Cakes (Meat, Mushrooms) are a true comfort food gem, beloved across Eastern European kitchens for their fluffy potato exterior and savory, aromatic filling. Imagine a golden, crisp patty hiding a mouthwatering core of seasoned ground turkey, mushrooms, and gentle spices—each bite delivering the perfect marriage of creamy, hearty, and umami. These are the kind of treats that bring smiles to family dinners or cozy weekend brunches and are equally fabulous as an impressive appetizer for guests. Whether you’re craving a nourishing dinner or an irresistible snack, let’s dive into what makes these stuffed potato cakes so special.

Stuffed Potato Cakes (Meat, Mushrooms) Recipe - Recipe Image

Ingredients You’ll Need

What makes Stuffed Potato Cakes (Meat, Mushrooms) so wonderful is their reliance on simple, everyday ingredients—each one playing its part in creating a dish that’s both comforting and full of flavor. You may even have most of these on hand!

Potatoes: Go for starchy potatoes like Russets or Maris Piper—these yield a creamy mash and help the cakes hold their shape.
All-purpose flour: This binds the dough and gives a supple, workable texture—don’t forget extra for dusting your hands!
Large egg: The secret to silky, rich dough that keeps everything together without being heavy.
Fine sea salt: Enhances the natural flavor of both potatoes and filling—don’t skimp!
Ground turkey: Lean yet flavorful, this protein makes the filling hearty but not greasy.
Mushrooms: Wiped and finely chopped, mushrooms add depth, earthiness, and a subtle juiciness.
Onion: Sauteed for sweetness and complexity—a little goes a long way in boosting savoriness.
Paprika and dried mixed herbs: These warming spices gently perfume the filling and make each bite pop.
Pepper: Freshly ground black pepper for a gentle kick.
Tomato paste: Just a spoonful, for richness and a gorgeous color in the filling.
Olive or vegetable oil: For sauteing and for frying the cakes to a golden crisp finish.

How to Make Stuffed Potato Cakes (Meat, Mushrooms)

Step 1: Prepare the Potatoes

Peel your starchy potatoes and cut them into even chunks, then boil until they’re fork-tender. Once drained, give them a short stint back in the hot pot to steam off any excess water—a little trick for the creamiest mash! Mash thoroughly, let cool, and prepare yourself for the best potato dough ever.

Step 2: Sauté Onion and Mushrooms

Heat a tablespoon of oil in a large non-stick pan. Add the finely chopped onion and cook it gently until soft, about 3 minutes—this builds the flavor base for our filling. In go your chopped mushrooms, which you’ll cook until their moisture evaporates and they take on a golden edge, around 6-7 minutes—aromatic and irresistible!

Step 3: Cook the Meat Filling

Add the ground turkey to the pan, along with paprika, dried mixed herbs, salt, and pepper. Stir frequently as the meat cooks and absorbs all those wonderful spices. Just before it’s done, sprinkle in two teaspoons of flour—this helps the filling hold together inside your cakes. Finally, off the heat, mix in tomato paste and give everything a quick pulse in your food processor (no puree!) so the mixture turns sticky and slightly chunky, perfect for stuffing. Let the filling cool completely.

Step 4: Make the Potato Dough

To your cooled, creamy potatoes, add the egg, salt, and flour. Mix gently but thoroughly until you no longer see dry flour and the dough is very soft—don’t worry if it’s a little sticky, that’s just right! On a floured surface, shape the dough into two logs and then slice each log into seven pieces. Soon, your kitchen will look like a little potato cake factory!

Step 5: Shape and Stuff Potato Cakes

Here comes the fun part! With floured hands, flatten each piece of dough into a palm-sized round. Place a generous tablespoon of the cooled meat and mushroom filling in the center, then fold the dough around it, pinching the edges closed. Pat each stuffed cake gently to flatten and set them on a floured surface. Don’t stress if they’re a bit rustic—homemade charm is the best!

Step 6: Pan-Fry to Golden Perfection

Heat about 1½ tablespoons of oil in a large non-stick pan. Fry your Stuffed Potato Cakes (Meat, Mushrooms) in small batches (don’t overcrowd the pan!) for 2–3 minutes per side until they’re a rich, crispy brown. After each batch, wipe out any flour residue to keep things from burning. Serve right away for maximum delight!

How to Serve Stuffed Potato Cakes (Meat, Mushrooms)

Garnishes

A sprinkle of fresh herbs (think dill, parsley, or chives) adds a fragrant finish and splash of color to your Stuffed Potato Cakes (Meat, Mushrooms). If you’re feeling decadent, a dollop of sour cream or a spoonful of tangy yogurt on the side never goes amiss—let each guest garnish to taste!

Side Dishes

Pair these hearty cakes with a refreshing salad of crisp greens, or classic pickles for zingy crunch. In colder months, try them alongside a steaming bowl of borscht or light vegetable soup for a truly soul-warming meal. Their versatility makes them a hit for both lunch and dinner.

Creative Ways to Present

Mini versions make fantastic party bites—serve on a platter with toothpicks and a trio of dipping sauces for a fun twist. Or, stack them on a board with colorful roasted veggies for a dramatic brunch spread. If you’re looking for rustic elegance, simply serve straight from the pan on a wooden cutting board.

Make Ahead and Storage

Storing Leftovers

Got extras? Stuffed Potato Cakes (Meat, Mushrooms) keep beautifully in an airtight container in the fridge for up to three days. Their flavors deepen overnight, making cold leftovers a surprisingly delicious snack!

Freezing

Yes, you can freeze these! Arrange cooled potato cakes in a single layer on a baking sheet, freeze until firm, then transfer to freezer bags. They’ll keep for up to two months. Some folks even freeze them before frying, so you can cook fresh from frozen for last-minute cravings.

Reheating

To bring back that signature crispiness, reheat your Stuffed Potato Cakes (Meat, Mushrooms) in a hot skillet with a touch of oil. For convenience, the microwave works too, but the exterior will be softer. If reheating straight from the freezer, add a few extra minutes and cover with foil to avoid drying out.

FAQs

Can I use a different meat for the filling?

Absolutely! Ground chicken, pork, or beef all work wonderfully in Stuffed Potato Cakes (Meat, Mushrooms). Choose your favorite or use what you have on hand—just be sure to drain any excess fat to keep the filling from getting soggy.

My dough is very sticky. Is that normal?

Yes! The dough for Stuffed Potato Cakes (Meat, Mushrooms) should be soft and a little bit sticky—it makes for the fluffiest texture once cooked. If it becomes hard to handle, just dust your hands and work surface lightly with flour.

Can I make these gluten-free?

Definitely. Simply substitute a 1:1 gluten-free all-purpose flour blend for the wheat flour. The texture may vary slightly, but you’ll still get delicious cakes with a lovely crust and tender inside.

What type of mushrooms are best?

Button or cremini mushrooms are ideal here since they have a mild, earthy flavor and hold their shape well. Feel free to try other varieties like portobello or even wild mushrooms for a richer, more pronounced mushroom note.

Can I prepare Stuffed Potato Cakes (Meat, Mushrooms) ahead of time?

Yes, you can prep the filling and dough the day before and assemble just before frying. If you’d like to shape them ahead, store uncooked cakes in a single layer in the fridge, separated by parchment to prevent sticking, and cook just before serving for best results.

Final Thoughts

If you’ve never tried making Stuffed Potato Cakes (Meat, Mushrooms) at home, now’s your chance to bring a little culinary magic to your kitchen! They’re warm, filling, and make every bite rewarding. Gather your favorite people (or savor every cake yourself!) and taste the tradition, love, and simple joy baked into every pillow of potato and savory filling.