Yummy Mushroom-Stuffed Potato Cakes
Soft mashed potato cakes filled with a savory garlic-herb mushroom stuffing, pan-fried until crispy and golden. Cozy, satisfying, and kid-friendly with beautiful Mediterranean flavor.
Prep: 25 minutes
Cook: 15 minutes
Total: ~40 minutes
Ingredients
Potato Dough
3 large potatoes, boiled & mashed
1 tbsp butter or olive oil
½ tsp salt
¼ tsp black pepper
½ cup breadcrumbs
1 egg
Mushroom Filling
1½ cups mushrooms, finely chopped
1 small onion or shallot, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried thyme or oregano
Salt & pepper to taste
2 tbsp grated Parmesan
Instructions
1. Make the Mushroom Filling
Heat olive oil in a pan over medium heat.
Sauté onion until soft (3–4 minutes).
Add garlic and mushrooms; cook until moisture evaporates and mixture is golden.
Season with thyme, salt, pepper, and Parmesan.
Cool completely.
2. Prepare Potato Mixture
Mix mashed potatoes with butter, salt, pepper, breadcrumbs, and egg (if using).
Mixture should be soft but shapeable.
3. Stuff & Shape
Take a spoonful of potato mixture, flatten in your palm.
Add 1 tsp mushroom filling in center.
Cover with more potato and shape into a patty.
Roll lightly in breadcrumbs.
4. Cook
Heat oil in a skillet over medium heat.
Fry cakes 2–3 minutes per side until golden and crisp.
Drain on paper towels.
Notes
Cooling filling prevents potato cakes from breaking.
Don’t overcrowd pan—fry in batches.
For extra crispiness, double-coat in breadcrumbs.
Tips
Serve with garlic yogurt dip or tzatziki.
Add spinach or cheese to filling.
Can be baked at 200°C (400°F) for 20–25 minutes.
Frequently Asked Questions
Can I make ahead?
Yes—shape and refrigerate up to 24 hours.
Can I freeze them?
Yes—freeze uncooked cakes, fry from frozen.
Kid-friendly?
Very—soft inside, crunchy outside.
Nutritional Information
Calories: ~140 kcal
Protein: 4 g
Carbs: 18 g
Fat: 6 g