I love these golden, pan‑fried cakes—tender mashed potato dough wrapped around a savory mushroom filling—crispy on the outside and soft and flavorful inside.

Mushroom-Stuffed Potato Cakes

Why I’ll Love This Recipe

I’m drawn to how cozy and satisfying these potato cakes feel. The fluffy potato exterior contrasts beautifully with the earthy mushrooms and onions inside, and pan‑frying gives a lovely crisp crust. They’re simple comfort food with an elegant touch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

starchy potatoes (such as Russet or Idaho)
all‑purpose flour
egg
salt
mushrooms (e.g. cremini or button), finely chopped
onion, finely chopped
herbs and spices (paprika, herbes de Provence or parsley/dill)
tomato paste
a little flour to bind filling
olive oil for sautéing and frying

directions

I peel and boil the potatoes until tender, then drain thoroughly and mash until smooth and creamy—letting them cool completely to prevent sogginess in the dough.
While the potatoes cool, I sauté onion and mushrooms in oil until the moisture evaporates and they begin to brown (around 6–7 minutes), then stir in ground meat or leave as mushroom filling, add spices, tomato paste and a bit of flour, cook briefly, then pulse lightly in a food processor to make it sticky but not pureed.
Once cooled, I mix the mashed potatoes with egg, salt, and flour until a soft dough forms—it may feel a bit sticky. I work lightly and don’t overmix.
I divide the dough into even pieces, flatten each in my palm, add about 1–1½ Tbsp of filling in the center, then close and shape into patties—gently flattening so they resemble cakes. I dust hands or surface lightly if dough is too sticky.
I heat oil in a non-stick pan, then fry the cakes in batches over medium heat, cooking each side for 2–3 minutes until golden and crisp. I wipe the pan between batches to remove residue for even browning.
I serve immediately—these are best warm, crisp, and flavorful.

Servings and timing

Makes approximately 14 cakes (based on 2 lb potatoes and filling).
Prep time: ~30 minutes (includes filling and potato prep)
Cook time: ~10 minutes
Total time: ~40–45 minutes
Serves about 4 people as a main or more as a side or snack.

Variations

I’ve made a vegetarian version using all mushrooms (no meat) and increased herbs for flavor.
For vegan or gluten-free versions, I’ve swapped regular flour with rice or gluten-free flour blends and omitted egg—works well based on similar recipes.
Another twist: use additional veggies (like grated carrot or bell pepper) or mix in cheese for richness—some versions even coat them in breadcrumbs before frying.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I gently warm them in a skillet over medium-low heat to restore crispness—microwaving makes them soggy.
They also freeze well: after frying and cooling, I freeze the cakes in a single layer, then store in freezer bag for up to 3 months; I reheat them from frozen in the skillet or a 350 °F oven until hot and crisp.

FAQs

What type of potatoes should I use?

I use starchy potatoes like Russet or Idaho—they mash up fluffy and absorb little moisture, making the dough easy to shape. Waxy potatoes tend to make the dough sticky.

Can I skip the meat and use only mushrooms?

Yes—I often leave out the meat and double the mushroom filling. Use quality mushrooms and herbs like parsley or dill for depth, and it still turns out delicious.

How do I prevent the cakes from falling apart?

Cooling both the potatoes and filling fully before shaping helps. Also, seal edges tightly and handle gently—don’t overwork the dough. Dusting with a little flour helps if sticky.

Can I bake them instead of frying?

You can bake them coated lightly with oil or brushing both sides, but they won’t get quite as crispy. Pan-frying in batches ensures the best texture.

Can I prepare components ahead?

Absolutely—I make the filling and mashed potatoes a day ahead and refrigerate. Then just shape and fry when ready to serve.

Conclusion

I find these mushroom-stuffed potato cakes irresistible—they’re hearty, flavorful, and texturally satisfying. Soft mashed potato dough wrapped around savory filling with a crisp golden crust feels both fun and nourishing. They’re perfect as a snack, side, or vegetarian main—and always vanish quickly!