Description

These Stuffed Potato Cakes are the perfect comfort food, featuring a soft, mashed potato dough wrapped around a savory filling of ground meat, mushrooms, and seasonings. Pan-fried to a crispy golden brown, these cakes are flavorful, satisfying, and versatile, making them ideal for a hearty dinner or a delicious snack. The crispy exterior and soft interior will make every bite a satisfying experience. Easy to make and customizable with your favorite meats or veggies, these stuffed potato cakes are sure to become a family favorite.

Ingredients

For the Dough:

2 pounds (900 g) starchy 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 pepper, to taste

1 tablespoon tomato paste

3 tablespoons olive/vegetable oil (for cooking)

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Instructions

Prepare the Potatoes: Peel and boil the potatoes until tender. Drain thoroughly and mash until smooth. 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: Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the chopped onion and cook for 3 minutes. 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 mixture is dry. 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 tomato paste, and pulse briefly. The mixture should be sticky, not pureed. Taste and adjust seasoning if needed.
Make the Dough: Add the egg, salt, and flour to the mashed potatoes. Mix everything together until incorporated. Turn the dough out onto a lightly floured surface and knead gently until smooth. Divide into two halves, roll each into a log, and cut each log into 7 pieces to make 14 pieces total.
Stuff the Potato Cakes: Flatten each piece of dough in your palm, add 1 to 1.5 tablespoons of filling in the center, fold the dough around it to seal, and gently press to flatten slightly.
Cook the Potato Cakes: Heat 1.5 tablespoons of oil in a non-stick pan over medium heat. Cook the cakes in batches, 2-3 minutes per side, until golden and crispy. Remove from the pan and serve immediately. Tip: Wipe the pan after each batch to remove any flour residue.

Notes

Meat: Use ground beef, chicken, or even plant-based meat alternatives for a different filling.
Vegetarian Option: Replace meat with lentils or sautéed vegetables for a vegetarian filling.
Cheese: Add shredded cheese to the filling for a richer texture and flavor.
Herbs: Experiment with fresh herbs like parsley, thyme, or rosemary to enhance both the dough and filling.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: beef
Method: Baking
Cuisine: American