Mushroom Stuffed Potato Cakes Recipe
These savory mushroom stuffed potato cakes are a comforting and flavorful dish, perfect as a side or a light meal. Crispy on the outside and creamy on the inside, they’re sure to become a new favorite!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Fried
- Cuisine: American
Ingredients
Scale
- 2 large russet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 onion, finely chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 cup all-purpose flour, plus more for dredging
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions
- Boil the potatoes until tender. Drain and mash until smooth.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add mushrooms and garlic and cook until mushrooms are tender and browned, about 8 minutes. Stir in parsley. Season with salt and pepper.
- In a large bowl, combine mashed potatoes, mushroom mixture, Parmesan cheese, and egg. Mix well.
- Stir in 1/2 cup of flour.
- Shape the potato mixture into patties. Dredge each patty in flour.
- Heat vegetable oil in a skillet over medium heat. Fry the potato cakes until golden brown and crispy on both sides, about 3-4 minutes per side.
- Serve hot.
Notes
Serve with a dollop of sour cream or a sprinkle of fresh chives for extra flavor.