Description
Delightful Mushroom-Stuffed Potato Cakes with a crispy exterior and a savory, cheesy mushroom filling, perfect for any occasion.
Ingredients
Scale
- 2 large potatoes (russets or Yukon golds)
- 1 cup mushrooms, chopped (cremini recommended)
- 1/2 onion, finely chopped
- 1/2 cup cheese, grated (cheddar or your choice)
- 1/4 cup breadcrumbs (panko for crunch)
- 1 egg, beaten
- Salt and pepper, to taste
- Oil for frying (canola or vegetable oil)
Instructions
- Boil the potatoes in cold water until tender, about 15-20 minutes.
- Sauté the onions in oil until translucent, then add mushrooms and cook until soft.
- Drain and mash the boiled potatoes; mix with sautéed mushrooms and onions.
- Add grated cheese, breadcrumbs, beaten egg, salt, and pepper; combine well.
- Form the mixture into patties of palm size, yielding approximately 8 patties.
- Heat oil in a frying pan and fry patties for 4-5 minutes on each side until golden brown.
- Drain on paper towels and serve warm.
Notes
For a vegan version, omit the egg and replace cheese with nutritional yeast or a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg