MUSHROOM STUFFED POTATO CAKES RECIPE

1:45:00 PM
The fluffy potato pastry full of a mix of fragrant Herby mushrooms is aromatic. This hors d'oeuvre potato cake will make a tremendous addition to the food. 

This hors d'oeuvre potato cake is vegan, egg-free, nut-free and gluten-free. i exploit gluten free flour during a potato mixture to form mashed potatoes easier to make into cakes, but you ought to be ready to use this sort of flour and flour will certainly work if you do not avoid gluten. 

MUSHROOM STUFFED POTATO CAKES RECIPE
MUSHROOM STUFFED POTATO CAKES RECIPE

Mushrooms, lemons and dill go alright together, so it is a mixture i made a decision to use to fill the potato pie. you'll use other herbs like parsley or coriander, but i might definitely recommend Dill if you'll catch on. 

I also add a pinch of chili flakes to alittle kick, but if you are doing not handle the chili well then by all means you'll leave it. 

This recipe makes 8 cakes, but the cakes that I make are pretty big, so you'll make about 10 cakes if you favor a smaller portion size.

MUSHROOM STUFFED POTATO CAKES RECIPE

INGREDIENTS:

  • 1 kg potatoes, peeled and diced
  • 3/4 cup gluten-free plain flour. Regular plain flour will also work
  • Salt & pepper to taste

For the mushroom filling

  • 250g mushrooms, finely diced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 15g dill, roughly chopped
  • 1 tbsp oil
  • 2 tbsp lemon juice
  • Salt & pepper to taste
  • Pinch of chilli flakes
  • More oil for frying

INSTRUCTIONS:

  1. Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30 minutes). Drain, mash and season well with salt and pepper. Leave to cool while you make the filling.
  2. Heat 1 tbsp oil in a frying pan and sauté the onions for about 5 minutes. Add the garlic, mushrooms, lemon juice, chilli flakes and season to taste with salt and pepper. Cook for about 15 minutes or until the mushrooms and soft and most of the liquid has evaporated. Take off the heat and fold in the chopped dill.
  3. Mix the flour into the mashed potatoes and start shaping. Take a couple of tablespoons of the dough and flatten them out into flat patties. Add about a tablespoon of the mushroom mixture in the middle, then top with more of the potato mixture and shape into round potato cakes.
  4. Heat some oil in a frying pan on high. Once the oil is hot, add the potato cakes and cook on each side for about 2 minutes or until golden brown.
  5. Enjoy!

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