Stuffed Potato Cakes with Mushrooms

This hearty potato cake recipe has been my family's go-to for comforting dinners and impressive appetizers for years. These savory stuffed potato cakes combine the perfect balance of creamy mashed potatoes with a flavorful meat and mushroom filling that everyone always asks for seconds.

I first discovered this recipe during a cold winter when I was craving something comforting but different. My Polish grandmother used to make a similar dish, and recreating it brought back wonderful childhood memories. Now my children help shape the potato cakes, making it a true family tradition.

Ingredients

• Potatoes: choose starchy varieties like Russets for the fluffiest texture
• All purpose flour: helps bind the dough without making it tough
• Egg: provides structure and helps the dough hold together
• Fine sea salt: enhances all the flavors and prevents blandness

• Ground turkey or pork: with 7–10 percent fat provides flavor while keeping the dish lighter
• Mushrooms: add umami depth and wonderful texture
• Onion: creates the aromatic foundation of the filling
• All purpose flour: helps thicken and bind the filling
• Paprika and dried herbs: add complexity without overwhelming
• Tomato paste: concentrates flavor and adds richness
• Olive oil: for sautéing to develop flavor

Step-by-Step Instructions

Prepare Potatoes:

Peel and cut potatoes into evenly sized chunks about 1 inch each. Place in cold salted water and bring to a boil. Cook until fork tender about 15 minutes. Drain thoroughly and return to hot pot for 30 seconds to evaporate excess moisture. Mash until completely smooth without lumps. Allow to cool completely for easier handling about 30 minutes.

Make The Filling:

Heat oil in a large skillet over medium heat. Add finely chopped onions and cook until translucent and starting to golden about 5 minutes. Add chopped mushrooms and cook until they release their moisture and it evaporates about 7 minutes. Add ground meat breaking it up with a wooden spoon and cook until no longer pink about 5 minutes. Sprinkle in flour paprika and herbs stirring well. Add tomato paste salt and pepper. Cook for another 2 minutes until everything is well incorporated and mixture has thickened. Allow filling to cool completely.

Prepare Dough:

Add flour egg and salt to the cooled mashed potatoes. Mix gently with your hands until just combined. The dough should be soft but not sticky add more flour if needed tablespoon by tablespoon. Do not overmix or the cakes will become tough.

Form Potato Cakes:

Dust your work surface with flour. Take about 2 tablespoons of potato dough and flatten into a disc about 3 inches wide. Place a tablespoon of filling in the center. Fold the edges over the filling and seal completely pinching any seams. Gently flatten into a patty about half inch thick. Repeat with remaining dough and filling.

Cook Potato Cakes:

Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Working in batches place potato cakes in the pan being careful not to overcrowd. Cook for about 3 minutes per side until golden brown and crisp. Add more oil between batches as needed. Transfer to paper towel lined plate to absorb excess oil.

These potato cakes remind me of Sunday dinners at my grandmother's house where she would serve them alongside a simple green salad. The mushrooms are my favorite part of the filling adding an earthy depth that balances the creamy potato exterior. My children always fight over the last one which is why I typically make a double batch.

Storage and Reheating

These potato cakes keep wonderfully in the refrigerator for up to 3 days in an airtight container. To reheat simply place them in a dry skillet over medium low heat for a few minutes per side until heated through. You can also use an air fryer at 350°F for about 5 minutes which restores their crispy exterior perfectly. For longer storage freeze cooked cakes in a single layer then transfer to freezer bags. Reheat from frozen in a 375°F oven for about 15 minutes.

Ingredient Substitutions

The beauty of this recipe lies in its flexibility. You can easily substitute sweet potatoes for a portion of the regular potatoes for added nutrition and color. The filling works with any ground meat including beef lamb or chicken depending on your preference. Vegetarians can replace the meat with finely chopped walnuts mixed with sautéed vegetables for a hearty meatless version. If mushrooms aren't your favorite substitute with finely diced zucchini bell peppers or eggplant.

Serving Suggestions

Serve these potato cakes with a dollop of sour cream or Greek yogurt on top for a tangy contrast. They pair beautifully with a crisp green salad dressed simply with lemon and olive oil. For a more substantial meal serve alongside pickled vegetables or a vinegary slaw to cut through the richness. These cakes also make excellent appetizers when made smaller just reduce the cooking time slightly.

Cultural Context

This recipe has roots in Eastern European cuisine particularly Polish and Ukrainian cooking where potato based dishes feature prominently due to the abundance of the crop and its ability to sustain families through harsh winters. Similar versions appear across the region with variations in filling from cheese to sauerkraut. Traditionally these would be served as a hearty main dish often accompanied by fermented vegetables or light soups.

Frequently Asked Questions

→ How do I prevent the potato dough from sticking?

Make sure the potatoes are completely cool and dry before mashing. Using extra flour while shaping the cakes can also help reduce stickiness.

→ Can I use a vegetarian filling?

Absolutely! Substitute the meat with extra mushrooms, lentils, or your preferred plant-based protein for a vegetarian option.

→ What type of potatoes work best?

Starchy potatoes like Russets are ideal because they mash smoothly and create a firm dough.

→ Can I freeze stuffed potato cakes?

Yes, you can freeze them before or after frying. Just make sure to store them in an airtight container or freezer bag for freshness.

→ What can I serve with these cakes?

Pair them with a dollop of sour cream, a simple salad, or even a side of pickled vegetables for a complete meal.

→ Can I bake them instead of frying?

Yes, baking is an option. Place the potato cakes on a parchment-lined baking sheet, brush them with oil, and bake at 400°F (200°C) until golden.