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Mushroom Stuffed Potato Cakes

Mushroom Stuffed Potato Cakes: Crispy Comfort Bliss

Mushroom Stuffed Potato Cakes are a flavorful fusion of creamy mashed potatoes and savory mushroom filling, perfect for comfort food lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dishes
Cuisine American
Servings 4 cakes
Calories 250 kcal

Equipment

  • large pot
  • mixing bowl
  • skillet
  • Potato Masher
  • spatula

Ingredients
  

For the Cakes

  • 3 large potatoes provides the perfect base for your crispy cakes
  • 2 cups mushrooms any chopped variety brings earthy flavor
  • 1 small onion finely chopped enhances the savory depth
  • 2 cloves garlic minced adds delightful aroma and flavor
  • 1 teaspoon thyme fresh or dried for herbal goodness
  • Salt and pepper to taste, enhancing flavors

For the Coating

  • ½ cup breadcrumbs for coating provides crispy crunch
  • ½ cup grated cheese cheddar or mozzarella for melty layer

For Frying

  • Olive oil for frying, gives golden-brown color

For Garnish

  • Fresh parsley a sprinkle for vibrant finish

Instructions
 

Step-by-Step Instructions

  • Boil the Potatoes: Peel and cut the large potatoes into quarters. Place them in salted boiling water and cook for about 15 minutes until fork-tender.
  • Mash the Potatoes: Drain the potatoes, transfer to a mixing bowl and mash until smooth. Let cool for a few minutes.
  • Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3-4 minutes, then add mushrooms and garlic. Cook until browned and tender, about 5 more minutes.
  • Combine the Filling: In the bowl with mashed potatoes, add the sautéed mushrooms, grated cheese, and egg. Mix until well combined, ensuring no lumps remain.
  • Form the Patties: Shape the mixture into patties about 3 inches in diameter.
  • Coat the Patties: Roll each patty in breadcrumbs until completely covered.
  • Fry the Cakes: Heat olive oil in a skillet over medium-high heat, fry each patty for about 4-5 minutes on each side until golden brown.
  • Drain Excess Oil: Transfer the cooked cakes to a plate lined with paper towels to absorb excess oil.
  • Garnish and Serve: Sprinkle with fresh parsley and serve warm.

Notes

Ensure mashed potatoes are smooth and season generously with salt and pepper throughout the cooking process. Fry in batches if necessary to avoid overcrowding.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg
Keyword comfort food, crispy cakes, Frozen Treats, meal prep, Mushroom Stuffed Potato Cakes, Vegetarian
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