Name: Stuffed Potato Cakes (Meat, Mushrooms)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Comfort Food
Ingredients: 4 large potatoes, peeled and boiled; 1 tablespoon olive oil; 1/2 onion, finely chopped; 2 cloves garlic, minced; 1/2 lb (225g) ground beef or ground turkey; 1/2 cup mushrooms, finely chopped; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon paprika; 1/2 cup shredded cheese (optional); 1/4 cup fresh parsley, chopped; 1 egg, beaten; 1/2 cup breadcrumbs; Olive oil or butter for frying

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Stuffed Potato Cakes (Meat, Mushrooms) filled with a hearty mixture of ground meat, mushrooms, and seasonings, creating a deliciously crispy and comforting meal.

Ingredients

4 large potatoes, peeled and boiled

1 tablespoon olive oil

1/2 onion, finely chopped

2 cloves garlic, minced

1/2 lb (225g) ground beef or ground turkey

1/2 cup mushrooms, finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika

1/2 cup shredded cheese (optional, for extra flavor)

1/4 cup fresh parsley, chopped

1 egg, beaten

1/2 cup breadcrumbs

Olive oil or butter for frying

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by boiling the peeled potatoes in a large pot until they're fork-tender, which usually takes about 15-20 minutes. After draining, I mash them until smooth and set them aside to cool slightly.

While the potatoes cool, I heat olive oil in a skillet over medium heat. I add the chopped onion and garlic, sautéing until they soften, about 3 minutes.

Next, I add the ground meat to the skillet and cook it thoroughly, breaking it apart with a spoon to ensure even browning.

I then stir in the chopped mushrooms, salt, pepper, and paprika. Cooking this mixture for another 3-4 minutes helps the mushrooms release their moisture and soften. I remove the skillet from heat and let the filling cool.

Once the mashed potatoes are cool enough to handle, I mix in the beaten egg, breadcrumbs, fresh parsley, and if I want, shredded cheese. I season the mixture with a pinch of salt and pepper.

To form the cakes, I take a small portion of the mashed potato mixture and flatten it into a disc in my palm. I place a spoonful of the meat and mushroom filling in the center, then fold the potato edges around the filling to create a stuffed patty.

I heat olive oil or butter in a skillet over medium heat and fry each stuffed potato cake for 3-4 minutes per side until golden brown and crispy.

Finally, I remove the cakes from the skillet and drain them on paper towels before serving warm, garnished with extra parsley if I like.

Servings and timing

This recipe makes about 4 servings, with 2 stuffed potato cakes per serving. The total preparation and cooking time is around 40 minutes — 20 minutes for prep and 20 minutes for cooking.

Variations

I sometimes like to switch up the meat, using ground turkey for a leaner option or even ground lamb for a richer taste. For a vegetarian version, I replace the meat with extra mushrooms and add some cooked lentils for protein. Adding cheese inside the filling or sprinkling it on top before frying gives it a delightful melty texture. You can also experiment with spices — a pinch of cumin or chili powder adds an interesting twist.

Storage/reheating

I store leftover stuffed potato cakes in an airtight container in the fridge for up to 3 days. To reheat, I prefer pan-frying them again on medium heat for a few minutes per side to bring back the crispy texture. Alternatively, reheating in the oven at 350°F (175°C) for about 10 minutes works well. Avoid microwaving if possible, as it tends to make the cakes soggy.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes work well and add a naturally sweet flavor that pairs nicely with the savory filling. Just boil and mash them as you would with regular potatoes.

Can these cakes be frozen?

Yes, you can freeze them. I recommend freezing the formed but uncooked cakes on a baking sheet first, then transferring them to a freezer bag. When ready to eat, cook them directly from frozen, adding a few extra minutes to the frying time.

What if I don’t have breadcrumbs?

You can substitute breadcrumbs with crushed crackers, oats, or even ground nuts for a different texture and flavor.

Can I make these gluten-free?

Definitely. Use gluten-free breadcrumbs or crushed gluten-free crackers, and ensure all other ingredients are gluten-free.

Is it possible to bake these instead of frying?

Yes, baking is a healthier alternative. I bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through to get a crispy exterior.

Conclusion

Stuffed potato cakes with meat and mushrooms are one of my go-to recipes when I want something comforting, flavorful, and easy to prepare. The combination of creamy mashed potatoes and a hearty filling creates a satisfying meal that’s perfect for any occasion. I enjoy customizing the recipe with different fillings or spices and find that the crispy golden crust makes every bite irresistible. Give this recipe a try—I’m sure it’ll become a favorite in your kitchen too.

Recipe:

Stuffed Potato Cakes (Meat, Mushrooms)

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Low Fat

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Description

Savory potato cakes filled with a hearty mixture of ground meat, mushrooms, and seasonings, creating a deliciously crispy and comforting meal.

Instructions

Boil peeled potatoes in a large pot until fork-tender, about 15-20 minutes. Drain and mash until smooth. Set aside to cool slightly.
Heat olive oil in a skillet over medium heat. Add chopped onion and garlic; sauté until softened, about 3 minutes.
Add ground meat to skillet and cook thoroughly, breaking it apart for even browning.
Stir in chopped mushrooms, salt, pepper, and paprika. Cook for another 3-4 minutes until mushrooms soften. Remove from heat and let cool.
Once mashed potatoes are cool enough to handle, mix in beaten egg, breadcrumbs, fresh parsley, and shredded cheese if using. Season with additional salt and pepper.
Take a small portion of mashed potato mixture and flatten into a disc. Place a spoonful of meat and mushroom filling in the center, then fold potato edges around filling to form a stuffed patty.
Heat olive oil or butter in a skillet over medium heat. Fry each stuffed potato cake for 3-4 minutes per side until golden brown and crispy.
Remove cakes from skillet and drain on paper towels. Serve warm, garnished with extra parsley if desired.