This village-style potato cake recipe from my grandmother is a hearty and comforting dish that combines simple ingredients for an unforgettable meal. These crispy potato cakes are stuffed with a rich and creamy chicken and mushroom filling, then served with a flavorful garlic and dill sour cream sauce. Perfect for a family dinner or gathering, these potato cakes are sure to impress with their crispy outside and savory filling inside.
Ingredients
For the Potato Cakes:
- Potatoes: 1 kg (about 2.2 lbs), peeled and boiled
- Eggs: 2 large
- Butter: 2 tablespoons (30 g)
- Carrot (grated): 1 small
- Onions (chopped): 2 medium
- Parsley (chopped): 2 tablespoons
- Flour: 5 tablespoons (40 g)
- Salt and Black Pepper: To taste
- Vegetable Oil: For frying
For the Filling:
- Chicken Fillet (cubed): 1 medium (about 150 g)
- Mushrooms (chopped): 4-5 medium (about 100 g)
- Cream (or heavy cream): 100 ml (1/2 cup)
- Cheese (grated): 100 g (about 1 cup)
- Vegetable Oil: 1 tablespoon (15 ml)
- Salt and Black Pepper: To taste
For the Sauce:
- Sour Cream: 4 tablespoons (60 ml)
- Onion (finely chopped): 1 tablespoon
- Garlic (minced): 2 cloves
- Fresh Dill (chopped): 1 tablespoon
- Salt and Black Pepper: To taste
Step-by-Step Instructions
1. Prepare the Potato Cakes
Start by boiling 1 kg of peeled potatoes in salted water until they are soft and tender, about 15-20 minutes. Once boiled, drain the potatoes and mash them with 2 tablespoons of butter until smooth. Allow the mashed potatoes to cool slightly before proceeding.
In a large bowl, combine the mashed potatoes with 2 large eggs, 1 grated carrot, 2 chopped onions, 2 tablespoons of chopped parsley, and 5 tablespoons of flour. Season with salt and black pepper to taste. Mix everything together until a thick, pliable dough forms. The addition of eggs and flour helps the mixture hold together while frying, and the grated carrot adds both color and a touch of sweetness.
2. Make the Filling
While the potato mixture is resting, prepare the filling. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the cubed chicken fillet and cook for about 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through.
Add the chopped mushrooms to the skillet and sauté for another 3-4 minutes, until the mushrooms are soft and have released their moisture. Pour in 100 ml of cream and let the mixture simmer for 2-3 minutes until the cream thickens slightly.
Stir in 100 g of grated cheese and continue cooking until the cheese melts into the filling. Season the filling with salt and black pepper to taste. Once cooked, remove the skillet from heat and let the filling cool slightly before assembling the cakes.
3. Assemble the Potato Cakes
Take a small handful of the prepared potato mixture and flatten it in your hands to form a patty, about the size of your palm. Place a spoonful of the chicken and mushroom filling in the center of the patty.
Next, take another small portion of the potato mixture and place it on top of the filling. Gently press the edges of the two potato portions together, sealing the filling inside and forming a cake. Repeat this process with the remaining potato mixture and filling until all the cakes are assembled.
4. Fry the Potato Cakes
Heat a few tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the potato cakes into the skillet, making sure not to overcrowd the pan. Fry the cakes for 3-4 minutes per side, or until they are golden and crispy on the outside.
Once fried, transfer the potato cakes to a paper towel-lined plate to drain any excess oil.
5. Make the Sauce
In a small bowl, combine 4 tablespoons of sour cream, 1 tablespoon of finely chopped onion, 2 minced garlic cloves, and 1 tablespoon of freshly chopped dill. Mix everything together and season with salt and black pepper to taste. The garlic and dill add a fresh and zesty flavor that complements the richness of the potato cakes.
6. Serve
Serve the crispy potato cakes hot, with the creamy garlic and dill sauce on the side for dipping. Garnish with extra fresh parsley or dill if desired. The crispy exterior of the cakes, combined with the creamy filling and the tangy sour cream sauce, creates a perfect balance of flavors and textures.
Nutritional Information (per serving)
This recipe makes 8-10 servings.
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 90mg
- Sodium: 400mg
- Carbohydrates: 33g
- Fiber: 4g
- Sugar: 3g
- Protein: 13g
Tips for Success
- Sealing the Cakes: Make sure to press the edges of the potato cakes firmly to prevent the filling from leaking out during frying.
- Customization: Feel free to substitute the chicken with other proteins, like ground beef or turkey, or make it vegetarian by using more mushrooms and vegetables.
- Making Ahead: You can assemble the potato cakes in advance and refrigerate them for up to a day before frying. This makes them perfect for preparing ahead for a big family meal.
Why You’ll Love These Potato Cakes
- Crispy and Golden: The exterior of these cakes is perfectly crispy, while the inside remains soft and flavorful.
- Hearty and Satisfying: The combination of potatoes, chicken, and mushrooms makes these cakes a hearty, satisfying meal.
- Versatile and Customizable: Whether served as an appetizer, side dish, or main course, these potato cakes are incredibly versatile. You can customize the filling to your liking or even experiment with different herbs and spices in the dough.
These village-style potato cakes bring the rustic flavors of a traditional family recipe straight to your table. Simple to prepare and packed with rich flavors, they’re sure to become a favorite in your kitchen! Enjoy them with the creamy garlic sauce for a meal that hits all the right notes.