Ingredients
1 kg potatoes, peeled and diced
¾ cup gluten‑free plain flour (regular plain flour works too)
Salt and black pepper, to taste
For the mushroom filling:
250 g mushrooms, finely diced
1 medium onion, finely chopped
2 garlic cloves, minced
15 g (≈ 2 Tbsp) fresh dill, roughly chopped
1 Tbsp oil (olive or vegetable)
2 Tbsp lemon juice
Pinch of chili flakes (optional)
Salt and pepper, to taste
For frying:
Additional oil for pan frying
Instructions
Boil the diced potatoes in salted water until fully tender (20–30 minutes), drain and mash. Season well and let cool while preparing the filling.
Heat oil in a skillet over medium heat. Sauté onion for about 5 minutes. Add garlic, mushrooms, lemon juice, chili flakes (if using), salt and pepper. Cook until mushrooms are soft and liquid mostly evaporated, then stir in dill and remove from heat.
Stir flour into cooled mashed potatoes until dough holds together. Take a few tablespoons of potato dough, flatten into a patty, spoon in about 1 Tbsp mushroom filling, top with more potato and shape into a round cake.
Heat oil in a frying pan over medium‑high. Fry cakes a few at a time, about 2 minutes per side or until golden brown and crispy. Drain on paper towels.
Serve warm—drizzle with lemon juice or enjoy alongside roasted vegetables or a creamy dip.
- Prep Time: 30 minutes (excluding cooling)
- Cook Time: 10 minutes
- Category: Appetizers
