Ingredients
Equipment
Method
- Peel and boil the potatoes in salted water until tender. Drain them thoroughly. To ensure the dough isn't too wet, return the drained potatoes to the hot pot for 30 seconds to evaporate excess moisture. Mash until smooth and creamy, then set aside to cool completely.2 pounds starchy potatoes
- Heat 1 tablespoon of oil in a large non-stick pan. Add the chopped onion and cook for 3 minutes until softened. Stir in the chopped mushrooms and cook over medium heat for 6-7 minutes. Continue until the moisture has evaporated and the mushrooms begin to brown.3 tbsp olive or vegetable oil, 1 medium onion, 5.29 oz mushrooms
- Add the ground meat, paprika, dried herbs, salt, and pepper to the pan. Cook for about 5 minutes, stirring often, until the meat is browned and moisture is absorbed. Stir in 2 teaspoons of flour and cook for another minute. Remove from heat and let the mixture cool.11.64 oz ground turkey or pork, 0.5 tsp paprika, 0.5 tsp dried mixed herbs, 2 tsp all-purpose flour
- Transfer the cooled meat mixture to a food processor and add the tomato paste. Pulse briefly until the mixture becomes slightly sticky and holds together, but be careful not to turn it into a puree. Taste and adjust seasoning if necessary.1 tbsp tomato paste
- Add the egg, salt, and 1 cup of flour to the cooled mashed potatoes. Use a large spoon or masher to combine until the flour is incorporated. Turn the dough onto a floured surface and gently bring it together into a smooth, soft dough.1 large egg, 0.66 tsp fine sea salt, 1 cup all-purpose flour
- Divide the dough in half and roll each portion into a log. Cut each log into 7 equal pieces. Flatten a piece of dough in your palm, place 1 to 1.5 tablespoons of filling in the center, and pinch the edges to seal. Gently pat into a patty shape. Repeat for all 14 cakes.
- Heat 1.5 tablespoons of oil in a non-stick pan over medium heat. Fry the patties in batches for 2-3 minutes per side until golden brown and crispy. Avoid overcrowding the pan and wipe it clean between batches to prevent burnt flour residue.3 tbsp olive or vegetable oil
Notes
To achieve the best texture for your Easy Stuffed Potato Cakes, always use starchy potatoes like Russets or Maris Pipers; waxy potatoes will make the dough too gummy. It is crucial to let both the mashed potatoes and the meat filling cool completely before assembly, as warm ingredients will make the dough too sticky to handle.
