Discover these irresistible stuffed potato cakes, a hearty comfort food that combines creamy mashed potatoes with a savory meat and mushroom filling. This recipe brings together Eastern European culinary traditions with modern cooking techniques for a satisfying meal that’s perfect for family dinners or special occasions.
Ingredients
For the Potato Dough
- 900g (2 pounds) starchy potatoes (Russets or Maris Piper)
- 125g (1 cup) all-purpose flour, plus extra for dusting
- 1 large egg
- ⅔ teaspoon fine sea salt
For the Meat and Mushroom Filling
- 330g (11.64 ounces) ground turkey or pork (7-10% fat)
- 150g (5.29 ounces) mushrooms, finely chopped
- 1 medium onion, finely chopped
- 2 teaspoons all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon dried mixed herbs
- ½ teaspoon fine sea salt
- Black pepper to taste
- 1 tablespoon tomato paste
- 3 tablespoons olive oil or vegetable oil
Preparation Time
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Servings: 14 potato cakes
Step-by-Step Instructions
Preparing the Potatoes
- Peel and cut potatoes into uniform pieces
- Boil in salted water until tender (about 20 minutes)
- Drain thoroughly in a colander
- Return to pot and heat for 30 seconds to remove excess moisture
- Mash until smooth and creamy
- Set aside to cool completely
Making the Filling
- Heat 1 tablespoon oil in a large non-stick pan
- Sauté onions for 3 minutes until softened
- Add mushrooms, cook 6-7 minutes until moisture evaporates
- Add ground meat, seasonings, and herbs
- Cook 5 minutes until meat is done and moisture evaporates
- Stir in flour, cook 1 minute more
- Process briefly in food processor with tomato paste
- Cool completely
Preparing the Dough
- Combine cooled mashed potatoes, egg, salt, and flour
- Mix until flour is incorporated
- Turn onto floured surface
- Knead briefly to form smooth dough
- Divide into two logs
- Cut each log into 7 pieces
Assembly and Cooking
- Flatten each dough piece into a circle
- Place 1-1.5 tablespoons filling in center
- Seal edges to enclose filling
- Gently flatten into a patty
- Heat oil in non-stick pan
- Cook 2-3 minutes per side until golden brown
Nutritional Information (per cake)
- Calories: 245
- Protein: 10g
- Carbohydrates: 30g
- Fat: 9g
- Fiber: 2g
- Sodium: 320mg
Pro Tips and Tricks
- Use starchy potatoes for the best texture
- Remove excess moisture from potatoes for better dough
- Keep hands and surface floured to prevent sticking
- Work quickly with the dough while it’s still warm
- Don’t overcrowd the pan when frying
- Wipe pan between batches to prevent burning
Variations and Substitutions
- Use ground beef or chicken instead of pork/turkey
- Add grated cheese to the filling
- Include different herbs like dill or thyme
- Make vegetarian with extra mushrooms
- Add grated carrots to the filling
- Use sweet potatoes for variation
- Include garlic or leeks for extra flavor
Common FAQs
Q: Can I freeze these potato cakes?
A: Yes, freeze uncooked cakes on a tray, then transfer to freezer bags. Cook from frozen, adding extra time.
Q: Why is my dough too sticky?
A: This could be due to too much moisture in the potatoes. Add a little more flour, but don’t overdo it.
Q: Can I prepare these in advance?
A: You can prepare the filling and potatoes separately a day ahead, but assemble and cook just before serving.
Q: How do I know when they’re properly cooked?
A: They should be golden brown on both sides and heated through, about 2-3 minutes per side.
Storage and Make-Ahead Tips
- Store cooked cakes in refrigerator for up to 3 days
- Reheat in microwave or pan-fry briefly
- Prepare filling up to 2 days ahead
- Cook potatoes one day in advance
- Freeze uncooked cakes for up to 2 months
- Let filling cool completely before assembling
- Store in airtight container between layers of parchment paper