Description

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.

Ingredients

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

Instructions

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.
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.
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.
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.

Serve Warm:
Serve with a dollop of sour cream, a sprinkling of herbs, or a light salad for balance.

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.