Mushroom Stuffed Potato Cakes

If you are looking for a healthy but interesting way to feed your family, try a quick and easy recipe using a fried potato. These Cakes are made by folding a baked potato (peel off the skin) into chopped or tinned potatoes and season with salt and pepper before cooking in a hot oven until crisp and golden brown.

When the potatoes are finished, place them on a plate, add a layer of butter or margarine and fold over half of the bottom of the cake. Next, spoon some margarine or shortening onto one end of each slice of potato.

Cover the whole thing in margarine and sprinkle with salt and pepper, let the cake bake on top of a saucepan for about an hour before removing it. The ingredients required to make a great recipe of Mushroom Stuffed Potato Cakes are: First, you need to prepare all the ingredients.

Take some large frying wok or large frying pan and heat enough oil in it so that the wok is nicely heated. Now, cut your potato into small pieces, about the size of a deck of cards, about 2 inch long pieces.

Making mushroom stuffed potato chips can be very simple and yet full of flavor. The best way to make this dish work is by using quality ingredients.

When you use top quality ingredients, you get a dish that has a lot of flavor but doesn’t over power the taste of the cheese. This dish works great for breakfast, as a snack or even for a quick dinner. You can make these types of chips in a variety of ways and they are something that people will love to take home after a long day at work or school.

Mushroom Stuffed Potato Cakes

Recipe by TiffanieCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals.


  • 1 kg potatoes, peeled and diced

  • 3/4 cup gluten-free plain flour. Regular plain flour will also work

  • Salt & pepper to taste

  • For the mushroom filling
  • 250g mushrooms, finely diced

  • 1 medium onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 15g dill, roughly chopped

  • 1 tbsp oil

  • 2 tbsp lemon juice

  • Salt & pepper to taste

  • Pinch of chilli flakes

  • More oil for frying


  • Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30 minutes). Drain, mash and season well with salt and pepper. Leave to cool while you make the filling.
  • Heat 1 tbsp oil in a frying pan and sauté the onions for about 5 minutes. Add the garlic, mushrooms, lemon juice, chilli flakes and season to taste with salt and pepper.
  • Cook for about 15 minutes or until the mushrooms and soft and most of the liquid has evaporated. Take off the heat and fold in the chopped dill.
  • Mix the flour into the mashed potatoes and start shaping. Take a couple of tablespoons of the dough and flatten them out into flat patties. Add about a tablespoon of the mushroom mixture in the middle, then top with more of the potato mixture and shape into round potato cakes.
  • Heat some oil in a frying pan on high. Once the oil is hot, add the potato cakes and cook on each side for about 2 minutes or until golden brown.
  • Enjoy!

Reference : nadiashealthykitchen.


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