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

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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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.

This recipe makes about 4 servings, with 2 stuffed potato cakes per serving.

Can substitute ground turkey, lamb, or use extra mushrooms and lentils for a vegetarian version.

Cheese can be added inside the filling or sprinkled on top before frying for extra flavor.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by pan-frying or baking for best texture.

Can be frozen uncooked on a baking sheet, then transferred to a freezer bag. Cook from frozen adding extra frying time.

For gluten-free option, use gluten-free breadcrumbs or substitutes like crushed nuts or oats.

Baking alternative: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway for crispy exterior.