Stuffed Potato Cakes (Meat, Mushrooms) Recipe

If you’re after a dinner that feels like a cozy hug and thrills your taste buds at the same time, look no further than these Stuffed Potato Cakes (Meat, Mushrooms). With tender mashed potato dough embracing a hearty, savory filling of ground meat and earthy mushrooms, these cakes are pure comfort and utterly satisfying. Every bite delivers a wonderful contrast of crisp, golden exterior and juicy, flavorful center. Perfect for both special occasions and weeknight dinners, this dish truly brings comfort food to a whole new level!

Ingredients You’ll Need

Gathering your ingredients for Stuffed Potato Cakes (Meat, Mushrooms) is simple, and each one plays an essential role in building texture, flavor, and that irresistible golden finish. Here’s a breakdown so you know why every ingredient matters:

• Potatoes: The heart of the dough, they’re creamy and fluffy, forming the perfect envelope for the filling.
• All-purpose/plain flour: Brings the dough together and adds structure so the cakes hold their shape.
• Large egg: Helps bind the dough and gives the potato cakes just a little more richness.
• Fine sea salt: Enhances every single flavor in both the dough and the filling.
• Ground turkey or pork (7-10% fat): Juicy, flavorful, and lean enough to keep things balanced without being dry.
• Mushrooms: Add an earthy depth to the filling, making each bite more interesting and savory.
• Medium onion: Brings sweetness and aromatic flavor that plays perfectly with the mushrooms and meat.
• Paprika and dried mixed herbs: Lift the filling with warmth and a hint of herby brightness.
• Pepper: A touch of zip to round out the other spices.
• Tomato paste: Gives a subtle tang and richness that ties together the savory notes in the filling.
• Olive or vegetable oil: Essential for getting the cakes crisp and beautifully golden brown in the pan.

How to Make Stuffed Potato Cakes (Meat, Mushrooms)

Step 1: Prepare and Mash the Potatoes

Start by peeling and boiling your potatoes until they’re fork-tender. Drain them thoroughly, then mash until completely smooth. To ensure the dough isn’t too wet, pop the drained potatoes back into the hot pot for half a minute, letting the steam carry away excess moisture. Let them cool—you’ll want them completely at room temperature before you build that lovely dough.

Step 2: Cook the Onion and Mushrooms

Heat up a large non-stick pan with a bit of oil, then gently sweat the onions until translucent and fragrant (about three minutes). Add the finely chopped mushrooms, and cook together over medium heat until the mushrooms brown a little and any released moisture evaporates. This step packs every bite of Stuffed Potato Cakes (Meat, Mushrooms) with lovely, developed flavor.

Step 3: Add and Season the Meat Filling

Sprinkle in the ground turkey or pork, along with paprika, dried herbs, salt, and pepper. Cook while stirring to break up the meat, aiming for a dry, crumbly mix with no visible moisture left. Next, stir in a bit of flour and cook another minute to help the filling set up. Off the heat, blend the mixture briefly in a food processor with tomato paste—just enough to make it sticky and cohesive, but not a smooth paste. Taste, tweak the seasoning, and set it aside to cool.

Step 4: Make the Potato Dough

Add egg, flour, and salt to your mashed potatoes and combine until uniform—don’t overwork it. On a lightly floured surface, quickly bring the dough together into a soft, pliable log. Cut it in half, roll each into a log, and slice into equal portions (you should have 14 pieces in total). The dough will be moist and a little bit sticky, so keep your hands dusted with flour for easy shaping.

Step 5: Stuff and Shape the Potato Cakes

Take a piece of dough and flatten it into a circle in your palm, then spoon 1 to 1.5 tablespoons of the cooled filling into the center. Gently pinch the edges to seal, then flatten lightly into a patty. Repeat with the rest, dusting with flour as necessary and working swiftly to keep the dough tender. In no time, you’ll have a tray of plump Stuffed Potato Cakes (Meat, Mushrooms) ready to hit the pan!

Step 6: Pan-Fry to Perfection

Heat a little oil in a large non-stick skillet and cook the patties in batches, allowing space between each one. Fry them for 2–3 minutes per side until they’re gloriously golden and crisp. Wipe out the pan between batches to keep the cakes looking and tasting their best. Serve immediately for maximum crispness and warmth.

How to Serve Stuffed Potato Cakes (Meat, Mushrooms)

Garnishes

A sprinkle of fresh herbs—chopped parsley, dill, or even a touch of chives—brings fresh color and a burst of brightness to these hearty cakes. A dollop of sour cream or Greek yogurt on the side is a classic: creamy, tangy, and cooling against the savoriness of the meat and mushrooms. A few thinly sliced green onions or a dusting of smoked paprika can add a pop of visual excitement, too.

Side Dishes

Stuffed Potato Cakes (Meat, Mushrooms) pair beautifully with a crisp green salad for contrast, or lightly sautéed vegetables like green beans or broccoli. For a classic Eastern European feel, try serving with tangy sauerkraut or pickled vegetables. If you want to make it extra comforting, serve alongside a simple broth-based soup, turning dinner into a true feast.

Creative Ways to Present

Bring a little fun to the table by arranging the cakes on a platter with colorful dips—think beet hummus, spiced yogurt, or a garlicky aioli. Miniature versions of Stuffed Potato Cakes (Meat, Mushrooms) are also dazzling as party appetizers. For a family-style vibe, pile them high on a rustic wooden board with plenty of garnishes, and let everyone dig in together.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the potato cakes cool completely, then place them in an airtight container. They’ll keep nicely in the fridge for up to three days without losing too much of their lovely texture or flavor. Place parchment or wax paper between layers to prevent sticking.

Freezing

Yes, Stuffed Potato Cakes (Meat, Mushrooms) freeze well! Once cooked and cooled, lay them flat on a baking sheet and freeze until solid, then transfer to freezer bags or containers. They can be stored for up to two months. This makes them a brilliant make-ahead option for busy weeks or unexpected guests.

Reheating

For the best results, reheat the cakes in a dry, non-stick skillet over medium heat until they’re hot all the way through and regain that irresistible crisp exterior. You can also bake them, uncovered, at 350°F (180°C) for about 10–12 minutes. A microwave will work in a pinch, but the outsides won’t be as crispy.

FAQs

Can I use a different meat for the filling?

Absolutely! Feel free to swap in ground chicken, beef, or even a plant-based crumble if you want to go vegetarian (just sauté it with extra mushrooms for added flavor). The method stays exactly the same.

Do I have to use mushrooms?

If mushrooms aren’t your thing, you can leave them out and increase the meat a little, or substitute with finely chopped bell peppers or zucchini for a different spin. But mushrooms definitely give Stuffed Potato Cakes (Meat, Mushrooms) their signature earthy taste!

What potatoes work best?

For fluffy, non-gluey dough, starchy potatoes like Russets or Yukon Golds are perfect. They mash smoothly and let the cakes hold together beautifully while staying tender inside.

Can I make these ahead of time?

Definitely! You can assemble and refrigerate the raw potato cakes a few hours ahead, or even freeze them (see details above). Just let them come to room temperature before frying for the best texture and even cooking.

How can I keep the cakes from falling apart?

Make sure your potatoes are thoroughly cooled and not too wet before mixing the dough, and avoid overfilling them. Dust your hands with flour when shaping, and handle them gently but quickly. A little practice and you’ll have perfect Stuffed Potato Cakes (Meat, Mushrooms) every time!

Final Thoughts

These Stuffed Potato Cakes (Meat, Mushrooms) have a special way of making any meal feel extra memorable, whether you’re serving them to family or friends. Give them a try—you’ll fall in love with the comforting blend of flavors and textures, and they might just become your new favorite comfort food. Happy cooking!

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