These Stuffed Potato Cakes, filled with a savory mixture of ground meat, mushrooms, and seasonings, are the perfect comfort food. The mashed potato dough is soft and smooth, wrapping the flavorful filling in a delightful patty. Pan-fried to a crispy golden brown, these cakes are great as a dinner main or a hearty snack.

Stuffed Potato Cakes with Meat and Mushrooms

Why You’ll Love This Recipe

Stuffed Potato Cakes combine the comforting flavors of mashed potatoes with a savory meat and mushroom filling. These cakes are easy to make and customizable, with options to adjust the filling to your liking. The crispy exterior contrasts wonderfully with the soft interior, making each bite satisfying. Whether you’re craving a warm dinner or a snack to enjoy later, these potato cakes hit the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

2 pounds (900 g) potatoes (starchy potatoes like 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
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 pepper, to taste
1 tablespoon tomato paste
3 tablespoons olive/vegetable oil (for cooking)

Directions

Prepare the Potatoes: Peel and boil the potatoes until tender. Drain them thoroughly and mash until smooth and creamy. Set aside to cool completely. Tip: Heat the drained potatoes for 30 seconds in the pot to remove excess moisture.
Cook the Onion and Mushrooms: In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Add the chopped onion and cook for 3 minutes, stirring often. Add the mushrooms and cook for 6-7 minutes until the moisture is absorbed and the mushrooms start to brown.
Add the Meat: Stir in the ground meat, paprika, dried herbs, salt, and pepper. Cook for about 5 minutes, stirring frequently, until the moisture is absorbed. Sprinkle 2 teaspoons of flour over the mixture, stir, and cook for another minute. Remove from heat and set aside to cool completely.
Process the Filling: Transfer the cooled mixture to a food processor, add the tomato paste, and pulse briefly. You want the mixture to be sticky, not pureed. Taste and adjust seasoning if needed.
Make the Dough: Add the egg, salt, and flour to the mashed potatoes. Use a spoon or potato masher to mix everything together until the flour is incorporated. Turn the dough out onto a lightly floured surface and knead it gently to form a smooth dough. Divide the dough into two halves and roll each half into a log. Cut each log into 7 pieces, making 14 pieces in total.
Stuff the Potato Cakes: Flatten each piece of dough into a round shape in the palm of your hand. Place about 1 to 1.5 tablespoons of the filling mixture in the center, then fold the edges of the dough around the filling to seal. Gently press down to flatten slightly and set aside on a floured surface.
Cook the Potato Cakes: In a large non-stick pan, heat 1.5 tablespoons of oil over medium heat. Add the cakes in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, until each side is golden brown and crispy. Remove from the pan and serve immediately. Tip: Wipe the pan after each batch to remove any flour residue.

Servings and Timing

Yield: 14 stuffed potato cakes
Prep Time: 30 minutes
Cook Time: 10 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes

Variations

Meat: You can use ground beef or chicken instead of turkey, depending on your preference.
Vegetarian Option: Replace the meat with cooked lentils or a mix of sautéed vegetables for a vegetarian filling.
Cheese: Add some shredded cheese to the filling for a richer, creamier texture.
Herbs: Experiment with fresh herbs such as parsley or thyme for added flavor in both the dough and filling.

Storage/Reheating

Storage: Store leftover stuffed potato cakes in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet over medium heat, flipping occasionally until heated through and crispy again. You can also microwave them, but they may not retain their crispiness.

FAQs

1. Can I make these ahead of time?

Yes, you can assemble the stuffed potato cakes ahead of time and refrigerate them until you’re ready to cook. It’s best to cook them on the day they’re made for the best texture.

2. Can I freeze the potato cakes?

Yes, you can freeze the uncooked stuffed potato cakes. Place them on a baking sheet in a single layer, freeze until solid, and then transfer them to a freezer bag. They can be frozen for up to 3 months. Cook them from frozen, adding a couple of extra minutes to the cooking time.

3. Can I bake these instead of frying them?

Yes, you can bake them at 375°F (190°C) for about 20 minutes, flipping halfway through. However, pan-frying gives them a crispier texture.

4. Can I use other vegetables in the filling?

Yes! You can add other vegetables such as carrots, spinach, or zucchini to the filling to make it heartier and more nutritious.

5. What can I serve these with?

Stuffed potato cakes are perfect on their own or served with a side of sour cream, yogurt, or a light salad for a complete meal.

6. Can I make these without flour in the dough?

The flour in the dough helps to bind the potatoes and create a firm, workable texture. However, you can try using gluten-free flour if you need to make this dish gluten-free.

7. Can I use leftover mashed potatoes for the dough?

Yes, leftover mashed potatoes work well for the dough. Just make sure they are plain and not too creamy or buttery.

8. How do I make the filling stick without over-pureeing?

Pulse the filling mixture in the food processor until it is sticky but not pureed. This helps the filling stay in place while being wrapped in the dough.

9. Can I use a different type of potato for the dough?

Yes, you can use other types of potatoes, but starchy varieties like Russets or Maris Piper work best because they produce a fluffy, smooth dough.

10. Can I make a larger batch of these?

Yes, simply double or triple the recipe ingredients to make a larger batch. Just be sure to fry the cakes in batches to ensure they cook evenly.

Conclusion

These Stuffed Potato Cakes with meat and mushrooms are a delicious and comforting meal that’s perfect for any time of day. The soft, fluffy potato dough envelops a savory filling of ground meat, mushrooms, and herbs, making each bite flavorful and satisfying. Whether for a family dinner or a tasty snack, these stuffed cakes are sure to become a favorite.

Stuffed Potato Cakes with Meat and Mushrooms

Why You’ll Love This Recipe