Potato Cakes Stuffed (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
1 large egg
02 -
1 cup plain flour, plus a little more for dusting
03 -
2 pounds of starchy potatoes (Russets, Maris Piper, or similar)
04 -
⅔ teaspoon sea salt (fine grain)
→ Filling Ingredients
05 -
3 tablespoons vegetable or olive oil
06 -
1 tablespoon tomato puree
07 -
11.64 ounces minced pork or turkey (7-10% fat content)
08 -
½ teaspoon paprika powder
09 -
½ teaspoon herbal seasoning (dried mix)
10 -
2 teaspoons all-purpose flour
11 -
½ teaspoon fine sea salt
12 -
Pepper (to your liking)
13 -
5.29 ounces mushrooms, cleaned and finely chopped
14 -
1 medium onion, chopped finely
# Instructions:
01 -
Peel, boil, and mash the potatoes until creamy without any lumps. Let them cool completely. HINT: To avoid excess water, briefly heat after draining—30 seconds works well.
02 -
Warm a tablespoon of oil in a big pan. Sauté the chopped onion for 3 minutes, stirring regularly so it softens. Toss in the mushrooms, increase to medium heat, and cook for 6-7 minutes until browned and liquid-free.
03 -
Stir in the minced meat with paprika, herbs, salt, and pepper. Keep cooking for 5 minutes until the mixture's dry, stirring regularly. Sprinkle flour and mix well for another minute before taking it off the heat. Let it cool down.
04 -
Pulse the cooled meat mixture with tomato paste in a food processor. Stop once it clumps slightly—don’t puree it. If needed, tweak seasoning before setting aside.
05 -
Mix cooled mashed potatoes with egg, flour, and salt. Combine until soft dough forms. Move it to a floured surface, split in two, and roll each into a log. Slice logs into 14 chunks. Remember: Dough can be sticky, so lightly flour as needed to handle.
06 -
Flatten a dough chunk by hand to make a circle. Place 1-1.5 tablespoons of filling in the middle, pinch the edges closed, and adjust shape. Flatten slightly and dust hands or surface with flour if needed. You’ll have 14 patties total if all goes well.
07 -
Heat 1½ tablespoons oil in a big pan. Fry patties over medium heat, 2-3 minutes each side, till both sides are golden. Fry in batches and don’t crowd the pan. After finishing a batch, clean leftover flour in the pan before starting another!
# Notes:
01 -
This dish is a mashup of soft potato dough with a savory mix of ground meat and mushrooms, fried to perfection. It’s tasty and fun to tweak.
02 -
Use fluffy, starchy potatoes, like Maris Piper or Russets, for the smoothest dough.
03 -
Cook your potato cakes right away without delays—batch cooking helps if space is tight.
04 -
Keep an eye on the pan between batches to avoid burnt flour—wiping it clean works great.
05 -
These taste best fresh but can last 3 days in the fridge. Warm leftovers in a microwave or enjoy them cold.