Stuffed Potato Patties with Mushroom Filling – Full Recipe
Ingredients
For the Potato Dough
4 medium potatoes, boiled and mashed
1 egg
½ cup all-purpose flour (add more if needed)
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika (optional)
For the Mushroom Filling
2 tablespoons butter or oil
1 medium onion, finely chopped
250g (8 oz) mushrooms, finely chopped
2 cloves garlic, minced
¼ teaspoon thyme or oregano
Salt & pepper, to taste
2 tablespoons chopped parsley
2 tablespoons grated cheese (mozzarella or cheddar – optional but delicious)
For Frying
2–3 tablespoons oil
(Optional) Breadcrumbs for coating
Instructions
1. Prepare the Potato Dough
Boil potatoes until soft, drain, and mash while still warm.
Add egg, flour, salt, pepper, and paprika.
Mix until a soft dough forms.
If it feels too sticky, add a little more flour.
Don’t overmix or the patties will become gummy.
2. Make the Mushroom Filling
Heat butter/oil in a pan.
Add chopped onions and sauté until soft and golden.
Add mushrooms and cook until all moisture evaporates.
Add garlic, thyme, salt, and pepper.
Cook for 1–2 more minutes.
Turn off heat and mix in chopped parsley and cheese (optional).
Allow filling to cool.
3. Assemble the Stuffed Patties
Take a small ball of potato dough in your hand and flatten it into a patty.
Place 1–2 tablespoons of the mushroom filling in the center.
Carefully seal the edges and shape into a smooth round patty.
(Optional) Coat the patty lightly in breadcrumbs for extra crispiness.
4. Cook the Patties
Pan-Fry Method (Best flavor):
Heat a thin layer of oil in a skillet.
Cook patties on medium heat for 3–4 minutes per side until golden and crispy.
Air Fryer Method:
Brush patties with little oil.
Air fry at 190°C (375°F) for 10–12 minutes, flipping halfway.
Oven Method:
Bake at 200°C (400°F) for 20 minutes, flipping once.