Description
These Mushroom Stuffed Potato Cakes are a delicious way to use up leftover mashed potatoes. The crispy patties are filled with a savory mixture of mushrooms, onions, and garlic, making them a flavorful appetizer or side dish.
Ingredients
Scale
Mashed Potato Cakes:
- 3 cups mashed potatoes (cooled)
- 1 egg
- ½ cup all-purpose flour (plus more for dusting)
Mushroom Filling:
- 1 cup mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ¼ cup shredded cheese (optional)
- oil for frying
Instructions
- Sauté Mushrooms: In a skillet over medium heat, heat olive oil and sauté onions until translucent, about 3 minutes. Add garlic and mushrooms, cooking until mushrooms release their moisture and become golden, about 5-6 minutes. Stir in parsley, salt, and pepper, then set the mixture aside to cool.
- Prepare Potato Dough: In a bowl, mix the mashed potatoes, egg, flour, and paprika until a soft dough forms. With floured hands, divide the dough into 8 equal portions. Flatten each portion into a small disc, place a spoonful of the mushroom filling in the center (add a little shredded cheese if using), and fold the edges over to seal and form a patty.
- Fry the Cakes: Dust each cake lightly with flour. Heat a nonstick skillet with oil over medium heat and fry the potato cakes for 3-4 minutes per side until golden and crisp. Serve warm.
Notes
- Use leftover mashed potatoes for convenience.
- You can swap mushrooms for spinach or cooked ground meat for a variation.
- These can be frozen before frying and cooked straight from frozen.
Nutrition
- Serving Size: 1 potato cake
- Calories: 145
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
