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Stuffed Potato Cakes with Meat and Mushrooms

Crispy stuffed potato cakes with meat and mushrooms served on a plate with sour cream
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Crispy on the outside and soft on the inside, these stuffed potato cakes are filled with a savory ground meat and mushroom mixture. A hearty, satisfying meal perfect for breakfast, lunch, or dinner.

Ingredients

Scale
  • 3 cups mashed potatoes (cooled completely in the refrigerator)
  • 1/2 cup all-purpose flour (plus 1 extra tablespoon if mixture is sticky)
  • 1 large egg, beaten
  • 1/2 cup shredded sharp cheddar cheese
  • 2 green onions, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/2 lb ground beef (or pork, chicken, or turkey)
  • 1/2 cup mushrooms, finely chopped
  • 1/2 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon black pepper
  • 2–3 tablespoons vegetable oil or butter for frying

Instructions

  1. Heat olive oil in a skillet over medium-high heat. Add chopped onion and mushrooms and cook for 4-5 minutes until softened and lightly golden. Add garlic and stir for one minute until fragrant.
  2. Add ground meat and break apart with a spoon. Cook until fully browned, about 6-8 minutes. Drain excess grease. Stir in soy sauce and black pepper. Remove from heat and cool for at least 10 minutes before assembling.
  3. In a large bowl, combine cooled mashed potatoes, flour, beaten egg, cheddar cheese, and green onions. Season with salt and pepper. Mix until fully combined. Add one more tablespoon of flour if the mixture feels too soft.
  4. Scoop about 1/4 cup of potato mixture and flatten into a disk in your palm. Place a heaping teaspoon of cooled filling in the center. Fold edges up and over the filling and press into a patty about 3/4 inch thick. Seal edges completely. Repeat with remaining mixture.
  5. Heat oil or butter in a large skillet over medium heat until hot. Cook stuffed potato cakes in batches of 3-4 for 3-5 minutes per side until deep golden brown and crispy. Do not flip until the bottom lifts cleanly from the pan.
  6. Transfer to a paper towel-lined plate to drain. Serve hot with sour cream, ketchup, or your favorite dipping sauce.

Notes

  • Always use fully chilled mashed potatoes. Warm potatoes make the mixture too sticky to shape into firm patties. Refrigerating overnight works best.
  • Do not overfill the cakes. Too much filling makes them difficult to seal and they may burst while frying.
  • For extra crispy results, use half butter and half oil when frying.
  • To freeze uncooked cakes, arrange on a lined baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen over medium-low heat, adding 3-4 extra minutes per side.

Nutrition

Find it online: https://www.benefitiany.com/stuffed-potato-cakes-with-meat-and-mushrooms/