Homemade Stuffed Potato Cakes with Meat and Mushrooms

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

  1. Peel and cut potatoes into uniform pieces
  2. Boil in salted water until tender (about 20 minutes)
  3. Drain thoroughly in a colander
  4. Return to pot and heat for 30 seconds to remove excess moisture
  5. Mash until smooth and creamy
  6. Set aside to cool completely

Making the Filling

  1. Heat 1 tablespoon oil in a large non-stick pan
  2. Sauté onions for 3 minutes until softened
  3. Add mushrooms, cook 6-7 minutes until moisture evaporates
  4. Add ground meat, seasonings, and herbs
  5. Cook 5 minutes until meat is done and moisture evaporates
  6. Stir in flour, cook 1 minute more
  7. Process briefly in food processor with tomato paste
  8. Cool completely

Preparing the Dough

  1. Combine cooled mashed potatoes, egg, salt, and flour
  2. Mix until flour is incorporated
  3. Turn onto floured surface
  4. Knead briefly to form smooth dough
  5. Divide into two logs
  6. Cut each log into 7 pieces

Assembly and Cooking

  1. Flatten each dough piece into a circle
  2. Place 1-1.5 tablespoons filling in center
  3. Seal edges to enclose filling
  4. Gently flatten into a patty
  5. Heat oil in non-stick pan
  6. 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