Yield: 8 to 10 Cakes
Add these delicious, fluffy potato cakes rammed with the aromatic lemony herby mushroom mixture to your weekly menu meals. I bet your whole family will be thrilled!
Ingredients
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1 kg potatoes, peeled and diced
3/4 c gluten-free plain flour. Regular plain flour will also work
Salt & pepper to taste
Mushroom filling:
250g mushrooms, finely diced
1 medium onion, finely chopped
2 garlic cloves, finely chopped
15g dill, roughly chopped
1 tablespoon oil
2 tablespoons lemon juice
Salt & pepper to taste
Pinch of chilli flakes
Extra oil for frying
HOW TO MAKE MUSHROOM STUFFED POTATO CAKES
Step 1: In a large pan with water, add the sliced potatoes. Make sure that the water is enough to submerge the potatoes.
Step 2: Allow the water to boil.
Step 3: Reduce the heat to low and let the potatoes simmer for about 20 to 30 minutes or until soft.
Step 4: Drain the potatoes and put them in a mixing bowl.
Step 5: Season the potatoes with salt and pepper, then mash well. Let it sit at room temperature to cool.
Step 6: Put a frying pan on the stovetop and turn to medium heat.
Step 7: Add 1 tablespoon of oil and allow it to become hot.
Step 8: Add the chopped onions and saute for 5 minutes or until translucent.
Step 9: Add the mushrooms, lemon juice, chilli flakes, garlic, salt, and pepper. Cook for 15 minutes or until aromatic and the mushrooms are soft.
Step 10: Remove the pan from the heat and add the chopped dill.
Step 11: Add flour into the bowl with the mashed potatoes. Stir until well combined.
Step 12: Get a few tablespoons of the dough and shape them into patties.
Step 13: Get 1 tablespoon of the mushroom mixture and put it in the middle of a patty, then add more potato mixture on top. Form it into a round potato cake. Repeat this to the rest of the ingredients.
Step 14: Put a frying pan on the stovetop and turn to high heat.
Step 15: Add oil and allow it to become hot.
Step 16: Add the potato cakes and fry for 2 minutes per side or until golden brown.
Step 17: Serve and enjoy!
Ingredients
- 1 kg potatoes, peeled and diced
- 3/4 c gluten-free plain flour. Regular plain flour will also work
- Salt & pepper to taste
- Mushroom filling:
- 250g mushrooms, finely diced
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 15g dill, roughly chopped
- 1 tablespoon oil
- 2 tablespoons lemon juice
- Salt & pepper to taste
- Pinch of chilli flakes
- Extra oil for frying
Instructions
Step 1: In a large pan with water, add the sliced potatoes. Make sure that the water is enough to submerge the potatoes.
Step 2: Allow the water to boil.
Step 3: Reduce the heat to low and let the potatoes simmer for about 20 to 30 minutes or until soft.
Step 4: Drain the potatoes and put them in a mixing bowl.
Step 5: Season the potatoes with salt and pepper, then mash well. Let it sit at room temperature to cool.
Step 6: Put a frying pan on the stovetop and turn to medium heat.
Step 7: Add 1 tablespoon of oil and allow it to become hot.
Step 8: Add the chopped onions and saute for 5 minutes or until translucent.
Step 9: Add the mushrooms, lemon juice, chilli flakes, garlic, salt, and pepper. Cook for 15 minutes or until aromatic and the mushrooms are soft.
Step 10: Remove the pan from the heat and add the chopped dill.
Step 11: Add flour into the bowl with the mashed potatoes. Stir until well combined.
Step 12: Get a few tablespoons of the dough and shape them into patties.
Step 13: Get 1 tablespoon of the mushroom mixture and put it in the middle of a patty, then add more potato mixture on top. Form it into a round potato cake. Repeat this to the rest of the ingredients.
Step 14: Put a frying pan on the stovetop and turn to high heat.
Step 15: Add oil and allow it to become hot.
Step 16: Add the potato cakes and fry for 2 minutes per side or until golden brown.
Step 17: Serve and enjoy!
