Mushroom Stuffed Potato Cakes Recipe
These Mushroom Stuffed Potato Cakes are crispy on the outside, with a savory mushroom and cheese filling inside. Perfect as a delicious appetizer or a satisfying snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 potato cakes 1x
- Category: Appetizer
- Method: Boiling and Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Potato Cakes:
- 3 large russet potatoes (peeled and diced)
- 2 tablespoons unsalted butter
- 1 large egg
- 1/2 cup all-purpose flour
- salt and pepper to taste
- vegetable oil for frying
Mushroom Filling:
- 1 cup cremini or white mushrooms (finely chopped)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon thyme leaves
Instructions
- Boil and Mash Potatoes: Boil diced potatoes until tender, then mash with butter until smooth.
- Prepare Mushroom Filling: Sauté onion and garlic, then add mushrooms, thyme, salt, and pepper. Cook until mushrooms are browned, then stir in parsley.
- Combine Ingredients: Mix mashed potatoes with egg, flour, salt, and pepper. Shape into patties, fill with mushroom mixture and cheese, then fry until golden and crispy.
Notes
- For extra flavor, add grated Parmesan to the mushroom filling.
- These cakes can be baked at 400°F for 20 minutes as a healthier alternative.
Nutrition
- Serving Size: 1 cake
- Calories: 230
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
