Description
These Stuffed Potato Cakes are a delicious Eastern European dish featuring a crispy exterior and a savory meat and mushroom filling. Perfect as a snack or a main course, these potato cakes are sure to impress.
Ingredients
For the dough:
- 2 pounds potatoes, peeled and boiled
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg
- ⅔ teaspoon fine sea salt
For the filling:
- 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
Instructions
- Prepare potatoes: Peel and boil the potatoes until tender. Mash until smooth and creamy. Set aside to cool completely.
- Cook onion and mushrooms: Cook onion in oil for 3 minutes, then add mushrooms and cook until browned.
- Add meat: Add ground meat, spices, and flour. Cook until absorbed. Mix in tomato paste and adjust seasoning. Set aside to cool.
- Make dough: Combine mashed potatoes with egg, salt, and flour. Form into a soft dough.
- Stuff potato cakes: Flatten dough, add filling, and seal edges. Form into patties.
- Cook: Fry patties in oil until browned on each side. Serve hot.
Notes
- Use starchy potatoes like Russets for best results.
- Cook patties immediately after preparing.
- Cook in batches and do not overcrowd the pan.
- Wipe the pan after each batch to remove flour residue.
- Best served fresh, but leftovers can be refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner, Snack
- Method: Frying
- Cuisine: Eastern European, Polish
Nutrition
- Serving Size: 1 patty
- Calories: 98 kcal
- Sugar: 1g
- Sodium: 198mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0.03g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
