Stuffed Potato Cakes with Meat and Mushrooms

There’s something truly special about recipes that come from home kitchens, passed down not just through notebooks, but through hands, laughter, and tradition. These stuffed potato cakes with meat and mushrooms are just that kind of dish—a cozy meal that feels like a warm hug on a chilly afternoon. I first tasted them at my grandmother’s table, where the smell of golden-browned potato and savory filling would drift through the house, calling us to gather before we even knew what was cooking.

Popular across Eastern Europe, potato cakes filled with hearty ingredients are comfort food at its finest. They are often enjoyed as a satisfying lunch, served with sour cream or a crisp cucumber salad. The combination of mashed potato and a juicy, flavorful center makes these cakes not only filling but deeply nostalgic. Whether you’re familiar with Polish kotlety ziemniaczane or Ukrainian zrazy, this variation made with mushrooms and seasoned ground meat bridges simplicity and satisfaction in every bite.

Today, we’re making a version that stays true to its rustic roots while being adaptable for modern home kitchens. Let’s dive in.

Why You’ll Love This Recipe:

• It’s the ultimate comfort food—crispy outside, creamy inside, savory all around.
• A fantastic way to use leftover mashed potatoes.
• Family-friendly and easy to prep ahead.
• Freezer-friendly and perfect for meal planning.
• Customizable: swap beef for lamb or go fully vegetarian.

INGREDIENTS YOU’LL NEED:

For the Potato Cakes:

• 500g cooked potatoes, mashed and cooled
• 1 egg
• 3 tablespoons flour (plus extra for coating)
• Salt and pepper to taste

For the Filling:

• 200g ground beef or lamb
• 1 small onion, finely chopped
• 150g mushrooms, finely chopped
• 1 tablespoon oil
• 1 garlic clove, minced
• 1 tablespoon parsley, chopped (optional)
• Salt and pepper to taste

For Frying:

• 3 tablespoons vegetable oil

How to Make Stuffed Potato Cakes with Meat and Mushrooms

A Savory Tradition Wrapped in Golden Potato

These stuffed potato cakes are a journey in texture and flavor. From prepping the potato dough to sealing in the hearty meat and mushroom filling, each step is like building a memory.

Step-by-Step Instructions:

1. Prepare the Filling:
   In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onions and cook until soft. Stir in the garlic and mushrooms and sauté until the mixture reduces and the mushrooms begin to caramelize. Add the ground beef or lamb and cook until browned. Season with salt, pepper, and parsley if using. Set aside to cool.
2. Make the Potato Dough:
   In a mixing bowl, combine mashed potatoes, an egg, flour, salt, and pepper. Mix until a smooth, pliable dough forms. If it’s too sticky, add a little more flour.

1. Assemble the Cakes:
   Lightly flour your hands. Take a golf ball-sized portion of the dough and flatten it into a disk. Place a spoonful of the meat and mushroom filling in the center, then fold the edges over and seal to form a cake. Flatten gently.
2. Fry Until Golden:
   Heat vegetable oil in a nonstick skillet over medium heat. Fry the cakes in batches, about 3–4 minutes per side or until they are crisp and golden brown.
3. Serve Warm:
   Serve with a dollop of sour cream, a sprinkling of herbs, or a light salad for balance.

Helpful Tips:

• Let your mashed potatoes cool completely before forming the dough to prevent stickiness.
• Use waxy potatoes like Yukon Gold for a dough that holds together well.
• Don’t overcrowd the pan—give each cake space to crisp up.
• These freeze well: cool them fully, layer with parchment, and freeze in a zip bag.

DETAILS:

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 8 cakes
• Category: Main Course
• Method: Pan-Fried
• Cuisine: Eastern European
• Diet: Halal-Friendly, Nut-Free

Notes:

• Feel free to replace ground beef with ground lamb for a richer flavor.
• To make vegetarian potato cakes, substitute the meat with lentils or chopped walnuts.

Nutritional Information: (Per Cake – Approximate)

• Calories: 180
• Protein: 7g
• Carbohydrates: 22g
• Fat: 8g
• Fiber: 2g

Frequently Asked Questions:

What are stuffed potato cakes?
Stuffed potato cakes are savory patties made by wrapping a seasoned filling—like meat and mushrooms—inside mashed potato dough. They’re shaped into rounds and pan-fried until golden brown. This dish is hearty, easy to customize, and perfect for a cozy meal or appetizer.

How to make a potato cake with mushroom filling?
Flatten a floured ball of mashed potato dough in your hand, add a spoonful of mushroom filling, then fold and seal the edges. Flatten gently into a cake shape and pan-fry in olive oil over medium heat for about 3–4 minutes per side until golden and crispy.

What are mushroom stuffed potato cakes?
Mushroom stuffed potato cakes are crispy on the outside, creamy on the inside patties filled with sautéed mushrooms. They’re a flavorful vegetarian twist on traditional stuffed potato cakes and pair beautifully with fresh herbs and a touch of cheese.

Are mushroom stuffed potato cakes vegan?
Yes, many mushroom stuffed potato cake recipes are vegan. They typically use mashed potatoes combined with gluten-free or all-purpose flour to form the dough, with a savory mushroom filling. No eggs or dairy are needed, making them suitable for a plant-based diet.

How do you make a stuffed potato cake?
Start by shaping mashed potato dough into a flat round. Spoon in a bit of your desired filling—like seasoned beef and mushrooms—seal the edges, then gently flatten. Fry on both sides until golden. Repeat to make a batch of delicious, crispy potato cakes.

How to make mashed potatoes with mushroom filling?
Mix mashed potatoes with flour, egg, and salt to form a soft dough. Divide into palm-sized portions, flatten each, then add a spoonful of cooked mushroom filling. Fold, seal, and shape into cakes before pan-frying until golden brown on each side.

Storage Instructions:

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze uncooked or cooked cakes in a single layer, then transfer to a zip-top bag. Reheat from frozen in the oven or air fryer.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Chinese-Style Savory Stuffed Breakfast Pancakes
• Jamaican Beef Patties: A Golden Bite of Caribbean Comfort
• Chinese-Style Savory Stuffed Breakfast Pancakes (Vegan Recipe)
• Southern-Style Salmon Croquettes

Conclusion:

These stuffed potato cakes with meat and mushrooms are more than just a meal—they’re a cozy memory, a way to gather loved ones, and a delicious reminder that comfort food often comes from the simplest ingredients. Whether you grew up eating them or you’re trying them for the first time, they’re sure to become a repeat favorite in your kitchen.

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