Mushroom Stuffed Potato Cakes Recipe
Introduction
Mushroom Stuffed Potato Cakes are a delicious and comforting snack or side dish that combines creamy mashed potatoes with a savory mushroom and cheese filling. These cakes are crispy on the outside and soft inside, perfect for a quick meal or appetizer.
Ingredients
- 2 cups mashed potatoes
- 1 cup mushrooms, finely chopped
- 1/2 cup shredded cheese (such as cheddar or mozzarella)
- 1/2 cup breadcrumbs
- 1 egg
Instructions
- Step 1: In a bowl, mix the chopped mushrooms with the shredded cheese to create the filling.
- Step 2: Take a portion of the mashed potatoes and flatten it in your hand to form a small disc.
- Step 3: Place a spoonful of the mushroom and cheese filling in the center of the potato disc, then carefully fold the edges around the filling, shaping it into a cake.
- Step 4: Dip each cake into the beaten egg, then coat it evenly with breadcrumbs.
- Step 5: Heat a pan over medium heat with a little oil, then pan-fry the potato cakes for about 3-4 minutes on each side, or until golden brown and crispy.
- Step 6: Remove from the pan and drain on a paper towel before serving warm.
Tips & Variations
- Use a mix of your favorite mushrooms for a richer flavor.
- For extra crispiness, double coat the cakes by dipping again in egg and breadcrumbs before frying.
- Add fresh herbs like parsley or thyme to the filling for added freshness.
- Make these cakes ahead and freeze them; cook straight from frozen when ready.
Storage
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain their crispiness. Avoid microwaving as this can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover mashed potatoes for this recipe?
Yes, leftover mashed potatoes work perfectly for these cakes and add convenience to meal prep.
What cheese works best for the filling?
Cheddar, mozzarella, or a blend of cheeses melt well and complement the mushroom filling nicely.
PrintMushroom Stuffed Potato Cakes Recipe
Delicious and savory mushroom stuffed potato cakes featuring creamy mashed potatoes filled with a flavorful mushroom and cheese mixture, coated with breadcrumbs, and pan-fried to golden perfection. A perfect appetizer or side dish that combines comfort and elegance in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 potato cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potato Cakes
- 3 cups mashed potatoes (about 3 medium potatoes, peeled and cooked)
- 1 cup breadcrumbs (plus extra for coating)
- 1 large egg (for binding)
- Salt and pepper to taste
Stuffing
- 1 cup mushrooms, finely chopped
- 1/2 cup shredded cheese (cheddar or a blend works well)
- 1 tablespoon olive oil or butter (for sautéing mushrooms)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- Salt and pepper to taste
For Frying
- 2–3 tablespoons vegetable oil or butter
Instructions
- Prepare the Mushroom Filling: Heat olive oil or butter in a skillet over medium heat. Add the chopped onions and sauté until translucent, then add minced garlic and cook for another minute. Add the finely chopped mushrooms, season with salt and pepper, and cook until all moisture evaporates and mushrooms are browned, about 5-7 minutes. Remove from heat and let cool slightly. Mix in the shredded cheese.
- Prepare the Potato Mixture: In a large bowl, combine the mashed potatoes, 1 cup breadcrumbs, and one beaten egg. Season with salt and pepper. Mix thoroughly until you achieve a moldable but slightly sticky mixture.
- Assemble the Cakes: Take a small portion of the mashed potato mixture in your hand and flatten it. Place about one tablespoon of the mushroom and cheese filling in the center, then carefully cover with another small potato mixture portion and mold into a compact cake, sealing the filling inside. Repeat until all mixture is used.
- Coat the Potato Cakes: Lightly coat each assembled cake with additional breadcrumbs for a crispy outer layer.
- Pan-Fry the Cakes: Heat vegetable oil or butter in a skillet over medium heat. Place the cakes in the skillet and fry for about 3-4 minutes on each side, or until golden brown and crispy. Adjust heat as needed to avoid burning.
- Serve: Transfer the cooked cakes onto paper towels to drain excess oil. Serve warm with your choice of dip or salad.
Notes
- You can substitute mushrooms with other vegetables like bell peppers or spinach if desired.
- Using day-old mashed potatoes helps the cakes bind better.
- For a richer flavor, try adding herbs such as thyme or parsley to the mushroom filling.
- These cakes can be baked at 375°F (190°C) for 20-25 minutes as a healthier alternative to pan-frying.
Keywords: potato cakes, mushroom stuffed, pan-fried potato cakes, cheesy mushroom cakes, vegetarian appetizer
