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Stuffed Potato Cakes

Delicious Stuffed Potato Cakes: Hearty Comfort in Every Bite

Discover the comforting delight of Stuffed Potato Cakes filled with meat and mushrooms, perfect for any meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 cakes
Course: Snacks
Cuisine: Polish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 pounds Potatoes Starchy varieties like Russets are best.
  • 1 cup All-purpose flour Can swap with gluten-free flour.
  • 1 large Egg Can replace with a flax egg for vegan option.
  • 1 teaspoon Fine sea salt
For the Filling
  • 1 pound Ground turkey or pork Can substitute with chicken, beef, or plant-based meat.
  • 8 ounces Mushrooms Or substitute with spinach for a lighter filling.
  • 1 medium Onion Leeks or shallots can be used.
  • 1 tablespoon Paprika
  • 1 tablespoon Dried mixed herbs
  • 1 tablespoon Tomato paste
For Cooking
  • 2 tablespoons Olive or vegetable oil Ghee or butter can also be used.

Equipment

  • large pot
  • skillet
  • Food Processor
  • Mixing Bowl
  • spatula

Method
 

Preparation Steps
  1. Peel and chop the potatoes, boil until fork-tender, then mash and cool.
  2. Heat oil in skillet, sauté onion until translucent, then add mushrooms and cook until browned.
  3. Add ground meat to mushroom mixture, cook until meat is no longer pink.
  4. Transfer filling to food processor, add tomato paste, pulse until sticky.
  5. Combine mashed potatoes, egg, and salt in a bowl, gradually add flour to form dough.
  6. Flatten dough, fill with mixture, and shape back into cakes.
  7. Fry cakes in hot oil until golden and crispy, about 2-3 minutes per side.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Best served immediately but can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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