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–+ servings
Mushroom Stuffed Potato Cakes

Mushroom Stuffed Potato Cakes That'll Change Your Dinner Game

Discover delicious Mushroom Stuffed Potato Cakes, easy to prepare and perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 cakes
Course: Snacks
Cuisine: Gluten-Free, Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 4 cups Potatoes Starchy potatoes like Russet
  • 1 cup Gluten-free plain flour Regular flour can work in a pinch
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Filling
  • 2 cups Mushrooms Finely diced
  • 1 medium Onion Can substitute with shallots
  • 2 cloves Garlic Fresh
  • 2 tablespoons Fresh dill Can swap with parsley or thyme
  • 1 tablespoon Lemon juice Can substitute with vinegar
  • 1/2 teaspoon Chili flakes Optional
For Cooking
  • 3 tablespoons Oil Neutral choice for sautéing and frying
  • 2 tablespoons Additional oil For frying to golden brown

Equipment

  • Pot
  • skillet
  • Mixing Bowl
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Peel and dice the starchy potatoes. Boil in salted water for 20-30 minutes until tender, then mash.
  2. In a skillet, heat oil, sauté onions for 5 minutes, then add garlic and mushrooms. Cook until soft, seasoned with lemon juice and spices.
  3. Combine cooled mashed potatoes with gluten-free flour. Form a patty, fill with mushroom mixture, and seal.
  4. Heat oil in a skillet and fry the cakes for 2-3 minutes on each side until golden brown.
  5. Serve warm, paired with roasted vegetables or dipping sauces.

Nutrition

Serving: 1cakeCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

These cakes can be served alone or with your favorite dipping sauces like tahini or vegan sour cream.

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