Mushroom Stuffed Potato Cakes

Mushroom Stuffed Potato Cakes

Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals.

I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to share on the blog, but then completely forgot about it! I then made them again a couple of months ago, took the photos, but wasn’t 100% happy with the way the shots turned out. Now I’ve got my act together, made them again and actually took some really decent pictures this time. So now I can finally satisfied with the cakes AND the images. It only took me a year to actually get them on the blog ?

I shared this shot on Instagram mid January and they were received so well! In fact I’ve never had so many likes on an image since I started Instagram, which is quite strange considering it’s a savoury recipes. My sweet recipes always do so much better than anything savoury I’ve posted. Nevertheless I was happy to see such a positive response. I guess you all love potatoes as much as I do ?

Mushroom Stuffed Potato Cakes

These mushroom stuffed potato cakes are vegan, egg-free, nut-free and gluten-free. I used gluten-free flour in the potato mix to make the mashed potato easier to shape into cakes, but you should be able to use other types of flour and plain flour will definitely work if you’re not avoiding gluten. 

Mushrooms, lemon and dill go really well together, so that’s the mixture I decided to use to fill these potato cakes. You can use other herbs like parsley or coriander, but I would definitely recommend dill if you can get hold of it. I also added a pinch of chilli flakes for a little kick, but if you don’t handle chilli well then by all means you can leave it out. 

This recipes makes 8 cakes, but the cakes I made were fairly big, so you can make around 10 cakes if you prefer a smaller serving size.

You definitely need to give these beauts a try! I like to have them on the side of some baked tofu and roasted vegetables ? 

Mushroom Stuffed Potato Cakes

Makes – 8-10 cakes


1 kg potatoes, peeled and diced
3/4 cup gluten-free plain flour. Regular plain flour will also work
Salt & pepper to taste

For the mushroom filling

250g mushrooms, finely diced
1 medium onion, finely chopped
2 garlic cloves, finely chopped
15g dill, roughly chopped
1 tbsp oil
2 tbsp lemon juice
Salt & pepper to taste
Pinch of chilli flakes
More oil for frying


Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30 minutes). Drain, mash and season well with salt and pepper. Leave to cool while you make the filling.
Heat 1 tbsp oil in a frying pan and sauté the onions for about 5 minutes. Add the garlic, mushrooms, lemon juice, chilli flakes and season to taste with salt and pepper. Cook for about 15 minutes or until the mushrooms and soft and most of the liquid has evaporated. Take off the heat and fold in the chopped dill.
Mix the flour into the mashed potatoes and start shaping. Take a couple of tablespoons of the dough and flatten them out into flat patties. Add about a tablespoon of the mushroom mixture in the middle, then top with more of the potato mixture and shape into round potato cakes.
Heat some oil in a frying pan on high. Once the oil is hot, add the potato cakes and cook on each side for about 2 minutes or until golden brown.