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 😍
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.
Do you have the nutritional information on this recipe ?
Hi! love the look of this. where can i find the nutritional information/calories?
Hi 🙂 Thank you! I no longer calculate the nutritional information, but if you want to work it out you can do by using something like MyFitnessPal 🙂
Good for you – sometimes the nutrition info gets in the way of a fantastic treat!
YES I AGREE!!!
These look amazing, I will definitely give them a try! Any recommendations on what other veg to stuff with as alternative to mushroom? (So I can have options) thanks.
I am going to use frozen chopped spinach when I make them. I hope it works.
Delicious!! Have just cooked them. Thanks!
This is really making me hungry… I love your photos girl.
Those look great, we used to make the once like that with ground beef and onions when I was little. In Ukrain they called “зразы”.
I do not eat fried , in oil food. Does anyone know if this would work in an Air Fryer?
Could these be made in an Air Fryer? I’m trying to avoid actual frying. They look really good.
Instead of frying, I might try baking
Made these this morning – filling I thought needed more potatoes than what is recommended but delicious. I really don’t care about the nutritional value so long as it’s not meat. My family loves mushrooms and onions.
Look good will certainly try these. Other filling cheese n onion.
I will be making these. Look yummy.
I made more of the mushroom filling and mixed it in with the potato mix and made traditional potato cakes instead of stuffed ones (to save time) and they were delicious! I also used dry dill instead of fresh because I couldn’t find any. Will make again. Thank you for the recipe.
I made these beauties to introduce some friends to plant-based cuisine and it was a hit!! I love these…quick, easy and delicious!!
I usually pair mushrooms with thyme, but the dill worked really well.
However, I “cheated” by making one giant potato cake. I spread half of the potato mix in a large oven prove frying pan, topped it with the mushroom mix and spread the rest of the potato on top. Fried this on the hob until the bottom started to colour and then finished under the oven grill to brown the top.
I served it cut into wedges. Will definitely make this again!
This recipe was perfect, absolutely delicious! Thanks!
I made these with spinach, carrots, zucchini and asparagus. I think you could stuff about anything in here.
I can add shreds of chicken flesh to it. Looks so delicious.
I made these using onion, garlic, basil and vegan cheese as the filling. They were great although next time I would put garlic and herbs in the actual mashed potato rather than just in the middle.
I made them once last year and my family love this recipe!So delicious!I gonna cook again today.
I cooked these tonight and they were delicious! I fried them for about 8 minutes to avoid eating raw flour.
Made it loved it! Loved the pic’s. Keep those creative juices flowing!
They were delicious! I did cheat alittle, and used all natural premade mashed potatoes….. which I think might have made it alittle harder to make the patties keep their shape…but very tasty!!!
GOOD NIGHT IRENE these look good!!!!!!!!!!
I made these, very easy, love them!
These are so good! I just made some using one plant based burger patty dried up with mushrooms, spices, garlic and onion…dipped the cakes in spicy ketchup with a side of coleslaw…delish!!!
Thanks. It’s a real good idea and it came out really good. I added a bit to it. I added a bit of milk to mashed potato, and with mushroom, I added a hard- boiled egg. I baked in a hot oven for about 15 mins, and added a bit of mozzarella cheese on top and baked for another five minutes.
Made these and they were delicious .
Can you eat them cold? I’m thinking to make them for work breakfast but not sure I’m able to heath them up. They look delicious 🤤
You can, but they won’t taste as good as they would if they’re warm. Just like mashed potatoes don’t taste as good cold 😛
These were made in the Andes mountains hundreds of years before the conquest. Called Llapingachos are fried (originally stuffed with meat now, with cheese) potato pancakes that originated in Ecuador. They are usually served with salsa de maní, a peanut sauce. The potato patties or thick pancakes are stuffed with cheese and cooked on a hot griddle until crispy brown. There is absolutely no need for flour at all. Just do NOT add milk to it. You can add butter if you wish. Try the original Peanut sauce also as old as the dish.
Recipe, in a small pot put in three cups water, put to boil. Add onions to the water as much as you like or omit, thick is better. Add salt to taste. When onions look a little translucent add Peanut butter, crunchy or smooth, put in 2 tablespoons to start. This part is up to you. I like my sauce thick, but you might like it thin. You can add a little garlic if you wish. It’s to die for. I had a friend that had it like soup.