Description
These mushroom-stuffed cheesy potato cakes are a comforting and flavorful dish featuring tender mashed potatoes filled with a savory mushroom mixture and melted hard cheese. Pan-fried to golden perfection and served with a creamy garlic parsley sauce, they make a perfect appetizer or main course that’s both hearty and satisfying.
Ingredients
Scale
Potato Cakes
- 3 large potatoes (~ 1.4 kg / 3 lb in total)
- 2 tbsp oil, divided
- 1 medium onion, diced (or 1/2 large onion)
- 6 mushrooms, sliced or diced
- 3 cloves garlic, minced
- Few sprigs fresh parsley, finely chopped (or ~ 1 tsp dried parsley)
- Salt, to taste
- Black pepper, to taste
- 2 tbsp cream (double / heavy cream)
- 100 g (~ 1 cup) finely grated hard cheese, e.g. Lithuanian Dziugas or vegetarian parmesan-style cheese
- 1 tbsp butter
Creamy Sauce
- 1 tbsp butter
- 2 cloves garlic, minced
- 4 tbsp cream (double / heavy cream)
- Few sprigs fresh parsley, finely chopped (or 1/2 tsp dried parsley)
- Salt, to taste
- Black pepper, to taste
- 3 tbsp water
Instructions
- Cook the Potatoes: Wash the potatoes thoroughly and prick their skins a few times with a fork or sharp knife. Place them on a plate and microwave until completely soft, about 23 minutes for large potatoes, turning them over halfway through cooking.
- Prepare Mushroom Filling: While the potatoes cook, heat 1 tablespoon of oil in a frying pan. Add diced onion, sliced mushrooms, and minced garlic. Sauté over medium heat for 5-10 minutes until vegetables are soft. Stir in parsley, salt, pepper, and a dash of cream. Mix well and set aside.
- Make Mashed Potatoes: Once potatoes are cooked, cut them in half to release steam and cool enough to handle. Scoop out the potato flesh into a large bowl (or peel skins if possible), yielding around 1 kg mashed potato. Add grated cheese and mash thoroughly until smooth and thick, akin to a dough.
- Form Potato Cakes: Take a small handful of mashed potatoes and form into a ball. Flatten it into a disc with a small dip in the center. Place about 1 heaped teaspoon of mushroom filling in the dip. Shape another small potato disc and place on top to cover the filling. Seal the edges gently, forming stuffed cakes. Repeat until all mashed potato is used. If mushroom filling runs out, make some plain potato cakes. This recipe yields about 9 cakes in total.
- Cook Potato Cakes: Heat remaining oil and butter in a frying pan over medium-high heat. Fry the cakes in batches (3 at a time to avoid overcrowding) for a few minutes on each side until golden brown and crispy.
- Prepare Creamy Sauce: In the same pan, melt 1 tablespoon butter. Add minced garlic, cream, parsley, salt, and pepper. Simmer over medium heat for 5 minutes, thinning with water if necessary to achieve a smooth sauce consistency.
- Serve: Plate the golden potato cakes and spoon the creamy garlic parsley sauce over or alongside them. Serve 2-3 cakes per person as a main course, or 1 per person as an appetizer.
Notes
- You can substitute the hard cheese with vegetarian parmesan-style cheese for a vegetarian option.
- If you don’t have fresh parsley, dried parsley works well in both filling and sauce.
- Microwave cooking times may vary based on potato size and microwave wattage; adjust accordingly.
- Be gentle when sealing the potato cakes to avoid breakage during frying.
- The creamy sauce can be thinned with vegetable stock as an alternative to water for extra flavor.
- If you have leftover mushroom filling, mix it into the creamy sauce for added richness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course, Appetizer
- Method: Microwaving, Sautéing, Pan-frying
- Cuisine: European
Nutrition
- Serving Size: 1 potato cake with sauce
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: potato cakes, stuffed potatoes, mushroom stuffed, cheesy potato cakes, vegetarian recipes, comfort food, pan-fried potato, creamy sauce
