Savory Stuffed Potato Cakes

Stuffed potato cakes filled with ground meat, mushrooms, and herbs make a perfect cozy meal when you want something hearty but not too heavy. This recipe brings together creamy potato dough with a savory filling that stays moist and flavorful inside a crisp golden crust. It’s a satisfying dish great for a weekend dinner or meal prep that keeps well.

I first experimented with these cakes on a chilly evening when I wanted comfort food but something a little different from usual mashed potatoes or meatloaf. They quickly became one of our favorites for their mix of textures and satisfying taste.

Ingredients

• Potatoes: provide a creamy base needed for the dough. Choose starchy potatoes like Russets for the best mash texture that holds together well
• All-purpose flour: helps bind the dough and filling. Fresh flour without clumps leads to smoother dough
• Egg: acts as a glue for the potato dough giving it structure while keeping it tender
• Ground turkey or pork: bring flavor and moisture. Lean meat around seven to ten percent fat gives richness without too much grease
• Mushrooms: add earthiness and umami, enhancing the depth of the filling. Choose fresh, firm mushrooms and wipe them clean to avoid excess moisture
• Onion: adds sweetness and aroma. Finely chopping helps it blend into the filling without large bits
• Tomato paste: lifts the flavor with a touch of acidity and richness
• Paprika and dried mixed herbs: bring warmth and complexity. Using fresh dried herbs makes a difference in the depth of flavor
• Olive or vegetable oil: is used for cooking to achieve a nice crust and to sauté the filling components

Instructions

Build The Potato Dough:

Peel and boil the potatoes until tender, about 15-20 minutes. Drain thoroughly then mash them while still warm, aiming for a smooth creamy texture with no lumps. Let the mash cool completely to avoid sticky dough later.

Sauté Onions And Mushrooms:

Heat one tablespoon of oil in a large non-stick pan over medium heat. Add finely chopped onion and cook gently for around three minutes stirring often until softened but not browned. Add chopped mushrooms and continue cooking for six to seven minutes until their moisture evaporates and they begin to brown slightly.

Cook And Season The Meat Filling:

Add ground meat to the pan along with paprika, dried herbs, salt and pepper. Cook over medium heat for about five minutes, stirring frequently until the meat is no longer pink and all moisture has evaporated. Sprinkle two teaspoons of flour over the mixture, stir it in well, and cook another minute to thicken. Remove from heat and let cool. Pulse briefly in a food processor with tomato paste until the filling becomes sticky but not pureed. Adjust seasoning if needed.

Make And Shape The Dough:

Add egg, salt, and flour to the cooled mashed potatoes. Mix with a spoon or potato masher until flour is fully incorporated. Turn dough onto a floured surface and gently bring together to form two smooth logs. Cut each log into seven equal pieces.

Stuff And Form Patties:

Flatten each dough piece in your palm, place one to one and a half tablespoons of the meat filling in the center. Carefully bring the edges together to seal and pat gently into a flat round patty. Dust the finished patties with flour and set aside on a floured surface.

Cook The Potato Cakes:

Heat one and a half tablespoons of oil in a large non-stick pan over medium heat. Fry the patties in batches, cooking for two to three minutes each side until golden and crisp. Avoid overcrowding the pan for even browning. Serve immediately for best texture.

My favorite ingredient here is the mushroom because it adds a lovely earthy note that balances the meatiness and richness of the potato dough. Preparing these cakes always reminds me of family dinners where everyone gathered around the stove, the scent of sautéed onions and mushrooms filling the kitchen as we laughed and waited for the golden patties to finish cooking.

Storage Tips

Store leftover potato cakes in an airtight container in the fridge for up to three days. Reheat on low heat in a pan or oven to keep the crust crisp. Use between paper towels to absorb moisture while reheating.

Ingredient Swaps

Ground meat can be swapped for plant-based mince or cooked lentils for a vegetarian version. Mushrooms can be replaced with finely chopped cooked spinach or kale to add a green twist. Use sweet potatoes instead of regular potatoes for a different flavor and color.

Serving Ideas

These cakes are great with a fresh green salad and a dollop of sour cream or Greek yogurt. Drizzle a little hot sauce or chutney on the side for some zesty contrast. Serve alongside steamed vegetables or roasted root vegetables for a full meal.

These stuffed potato cakes combine comforting flavors and a satisfying texture for a quick yet elegant meal anytime.

Frequently Asked Recipe Questions

→ What type of meat works best for the filling?

Ground turkey or pork with moderate fat content (7-10%) delivers moist and flavorful filling, but beef or lamb can also be used for variety.

→ How do I prevent the dough from becoming too sticky?

Make sure the mashed potatoes are fully cooled before mixing in flour and egg. Dusting your surface and hands with flour also helps manage stickiness.

→ Can I prepare the filling in advance?

Yes, cooking and cooling the filling beforehand allows the flavors to meld and makes stuffing the cakes easier.

→ What’s the best way to cook the potato cakes evenly?

Use a non-stick pan with moderate heat, cook in batches to avoid overcrowding, and flip gently after 2-3 minutes to get an even golden crust.

→ Are there tips to adjust seasoning for the filling?

Taste the filling before stuffing and adjust salt, pepper, paprika, and herbs according to your preference to enhance earthiness and warmth.

→ Can I use other mushrooms in this dish?

Absolutely, button mushrooms are typical but cremini or shiitake add a richer flavor; just finely chop and sauté well.