Name: Stuffed Potato Cakes with Meat and Mushrooms
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: European
Ingredients: 2 pounds (900 g) potatoes, peeled; 1 cup (125 g) all-purpose flour, plus more for dusting; 1 large egg; ⅔ teaspoon fine sea salt; 11.64 ounces (330 g) ground turkey or beef; 5.29 ounces (150 g) mushrooms, wiped and finely chopped; 1 medium onion, finely chopped; 2 teaspoons all-purpose flour; ½ teaspoon paprika; ½ teaspoon dried mixed herbs; ½ teaspoon fine sea salt; Pepper to taste; 1 tablespoon tomato paste; 3 tablespoons olive or vegetable oil

These homemade stuffed potato cakes combine a tender potato dough with a savory meat and mushroom filling. Golden and crispy on the outside, soft and flavorful inside, they make a perfect appetizer, side dish, or even main course that will impress your family and friends.

Why You’ll Love This Recipe

This stuffed potato cakes recipe brings together the comfort of mashed potatoes with a delicious savory filling. The combination creates a dish that’s both satisfying and impressive. These golden-brown patties offer the perfect balance of textures—crispy exterior with a soft potato layer surrounding a flavorful meat and mushroom center. They’re versatile enough to serve as an appetizer, side dish, or main course.

What makes this recipe special is how it transforms simple ingredients into something extraordinary. The technique of sealing the filling inside the potato dough creates little pockets of flavor that burst with each bite. Plus, they’re make-ahead friendly, allowing you to prepare components in advance for easier assembly when you’re ready to cook.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potatoes form the foundation of this recipe, creating a soft, pliable dough that encases the filling. Choose starchy varieties like Russet or Yukon Gold for the best texture and flavor.

All-purpose flour helps bind the potato dough together, giving it structure while maintaining tenderness. It also appears in the filling, where it helps absorb excess moisture and bind ingredients together.

Egg acts as the crucial binder in the potato dough, ensuring the cakes hold their shape during cooking and adding richness to the mixture.

Ground turkey or beef provides protein and savory depth to the filling. Either option works beautifully, with turkey offering a lighter alternative to the richer beef.

Mushrooms add an earthy, umami quality to the filling while complementing the meat perfectly. They also contribute a pleasant texture contrast within the filling.

Onion brings aromatic sweetness that forms the flavor foundation of the filling. When sautéed, it releases natural sugars that enhance all the other ingredients.

Paprika adds a subtle warmth and color to the filling without overwhelming heat, making these potato cakes family-friendly while still flavorful.

Dried mixed herbs introduce complexity and aroma to the filling. The blend typically contains thyme, oregano, and basil, which pair wonderfully with the meat and mushrooms.

Tomato paste intensifies the savory qualities of the filling with its concentrated flavor, adding depth and a slight tanginess that balances the richness.

Oil is essential for sautéing the filling ingredients and achieving that perfect golden-brown crust on the potato cakes when pan-frying.

Salt and pepper are fundamental seasonings that enhance all the flavors in both the dough and filling, bringing everything into perfect balance.

Directions

Peel and boil potatoes until tender. Drain thoroughly and mash until smooth and creamy. Set aside to cool completely. (Tip: Heat mashed potatoes in the pot for 30 seconds after draining to remove excess moisture.)
Heat 1 tablespoon oil in a large non-stick pan. Add onion and cook gently for about 3 minutes, stirring often. Add mushrooms and cook over medium heat for 6–7 minutes until moisture evaporates and mushrooms begin to brown.
Add ground meat, paprika, herbs, salt, and pepper. Cook for about 5 minutes, stirring frequently, until moisture is absorbed. Stir in 2 teaspoons flour and cook for another minute. Remove from heat and cool completely.
Transfer filling to a food processor, add tomato paste, and pulse briefly until mixture becomes sticky (do not puree). Adjust seasoning if needed. Set aside.
To mashed potatoes, add egg, salt, and flour. Mix with a spoon or masher until flour is incorporated. On a floured surface, gently bring dough together (it will be soft). Divide dough in half, roll each half into a log, and cut each log into 7 pieces.
Flatten each piece into a round shape. Place 1–1.5 tablespoons filling in the center, fold edges to seal, and gently flatten into patties. Dust hands with flour if dough is sticky.
Heat 1½ tablespoons oil in a large non-stick pan over medium heat. Cook patties in batches for 2–3 minutes per side until golden brown. Do not overcrowd pan; wipe pan clean between batches.
Serve immediately.

Servings and Timing

This recipe yields 14 potato cakes, making it perfect for feeding a crowd or having leftovers. Each potato cake contains approximately 98 calories.

Prep Time: 30 minutes
Cooking Time: 10 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes

This recipe serves about 4-5 people as a main dish (2-3 cakes per person) or 7-8 people as an appetizer or side dish (1-2 cakes per person).

Variations

Different Fillings: Experiment with different ground meats like lamb, chicken. For a vegetarian version, replace the meat with extra mushrooms, crumbled tofu, or cooked lentils.

Cheese Addition: Add 1/2 cup of grated cheese like cheddar, mozzarella, or gouda to the filling mixture for extra richness and flavor.

Spicy Version: Incorporate diced jalapeños or a teaspoon of red pepper flakes to the filling for a spicy kick.

Herb Infusion: Add fresh herbs like dill, parsley, or chives to the potato dough for a flavor boost and appealing green flecks throughout.

Baked Instead of Fried: For a healthier alternative, brush the potato cakes with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Sweet Potato Version: Substitute half or all of the regular potatoes with sweet potatoes for a slightly sweeter, more nutritious variation.

Storage/Reheating

Refrigeration: Store cooled potato cakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.

Freezing Uncooked Cakes: Arrange shaped but uncooked potato cakes on a baking sheet and freeze until solid. Transfer to freezer bags or containers and store for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

Freezing Cooked Cakes: Allow cooked potato cakes to cool completely, then freeze in a single layer before transferring to freezer containers. Store for up to 1 month for best quality.

Reheating from Refrigerated: The best way to reheat refrigerated potato cakes is in a skillet over medium-low heat with a small amount of oil, about 2-3 minutes per side until heated through. Alternatively, reheat in a 350°F (175°C) oven for 10-12 minutes.

Reheating from Frozen: Thaw in the refrigerator overnight for best results, then reheat as above. For a quicker option, reheat frozen cakes in a 350°F (175°C) oven for 15-20 minutes or until heated through.

FAQs

Can I make these potato cakes ahead of time?

Yes, you can prepare both the dough and filling a day in advance and store them separately in the refrigerator. You can also shape the potato cakes and refrigerate them (uncooked) for up to 24 hours before cooking. Just make sure to cover them well to prevent drying out.

Why is my potato dough too sticky to work with?

This usually happens if the potatoes retain too much moisture. Make sure to drain the potatoes thoroughly after boiling and heat them briefly in the pot to evaporate excess moisture. If the dough is still sticky, gradually add more flour, a tablespoon at a time, until it reaches a workable consistency.

Can I bake these potato cakes instead of frying them?

Absolutely! Place the shaped potato cakes on a parchment-lined baking sheet, brush with oil on both sides, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as the fried version but still delicious.

How do I prevent the filling from leaking out during cooking?

Make sure the filling has cooled completely before using it, as warm filling can soften the potato dough. Ensure you’re sealing the edges of the potato cakes thoroughly, and don’t overfill them. Using about 1-1.5 tablespoons of filling per cake is ideal.

Can I make these potato cakes vegetarian?

Yes, you can substitute the meat with extra mushrooms, crumbled tofu, cooked lentils, or a meat substitute. Just make sure the filling isn’t too wet by cooking off excess moisture before assembling the cakes.

My potato cakes are falling apart when cooking. What am I doing wrong?

This could be due to too little binding agent (egg or flour) in the potato dough or flipping the cakes before they’ve developed a firm crust. Make sure your pan is properly preheated, use enough oil, and let the cakes cook undisturbed until golden brown before attempting to flip them.

How do I know when the potato cakes are done cooking?

The potato cakes should be golden brown on both sides and heated through. Since all components are pre-cooked, you’re primarily looking for color and ensuring they’re hot in the center. This typically takes 2-3 minutes per side over medium heat.

Can I use leftover mashed potatoes for this recipe?

Yes, but you may need to adjust the amount of flour. Leftover mashed potatoes often contain butter and milk, making them softer. Start with the recipe amount of flour and add more if needed to achieve a dough that holds its shape.

What can I serve with these potato cakes?

These versatile potato cakes pair wonderfully with a dollop of sour cream or yogurt, a fresh salad, steamed vegetables, or a light soup. For a more substantial meal, serve them with a side of roasted vegetables or a hearty salad.

Can I use a different type of potato?

Yes, but starchy potatoes like Russets work best for this recipe. Waxy potatoes (like red potatoes) contain more moisture and less starch, which may result in a stickier dough that requires more flour, potentially making the cakes denser.

Conclusion

These stuffed potato cakes represent comfort food at its finest—combining the humble potato with a richly flavored meat and mushroom filling to create something truly special. The crispy exterior gives way to a soft potato layer and flavorful center that makes each bite satisfying and delicious.

What makes this recipe so valuable is its versatility. Serve these potato cakes as an impressive appetizer at your next gathering, offer them as a unique side dish alongside a protein, or make them the star of the show for a casual family dinner. They’re also perfect for using up leftover mashed potatoes, transforming them into something new and exciting.

The technique of creating a filled potato cake might seem challenging at first, but once you’ve made them once, you’ll find the process becomes intuitive and enjoyable. The result is a dish that looks like it took hours to prepare but is actually quite straightforward.

Whether you follow the recipe exactly or experiment with one of the suggested variations, these stuffed potato cakes are bound to become a favorite in your cooking repertoire—the kind of recipe that gets requested again and again by family and friends alike.

Stuffed Potato Cakes with Meat and Mushrooms