Mushroom Stuffed Potato Pancakes – Crispy, Creamy, Delicious
These crispy golden potato pancakes are stuffed with a savory mushroom filling, making them a comforting and satisfying appetizer, side dish, or snack.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 large patties
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American, Russian
- Diet: Vegetarian
Ingredients
- 2 pounds (4 large) potatoes, cut into cubes
- 1 cup (120g) whole wheat flour, or brown rice flour for gluten-free
- 2 garlic cloves, shredded
- 1/4 tsp fine black pepper
- 1/2 tsp onion powder
- 1 tsp salt
- 2 Tbsp olive oil
- 1 pound portobello mushrooms, chopped
- 1 large onion, chopped
- ¼ cup fresh dill or parsley, chopped
- 1/2 tsp smoked paprika
Instructions
1. Add the potatoes to a large pot and cover them with water. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Drain the water and let the potatoes cool slightly.
3. Mash the cooled potatoes in a large bowl until smooth. Add flour, garlic, black pepper, onion powder, and salt. Mix well to form a dough.
4. Chill the dough in the refrigerator for 15 minutes to make it easier to handle.
5. Heat oil in a medium pan. Add chopped onion, cover, and cook on low-medium heat for 5 minutes, stirring occasionally.
6. Uncover the pan, add mushrooms, dill or parsley, and smoked paprika. Sauté on high heat for 5 minutes, stirring constantly. Drain any excess liquid.
7. Divide the chilled dough into 8 equal parts (about ¼ cup each) using moist hands.
8. Shape each patty by flattening a portion of dough, adding 1.5 tablespoons of mushroom filling, then topping with another portion of dough and sealing the edges.
9. Heat oil in a large pan over medium-high heat. Fry each patty for about 2 minutes per side until golden and crisp.
10. Serve hot and enjoy your mushroom stuffed potato pancakes!
Notes
For best results, use slightly wet hands when shaping the patties to prevent sticking.
You can prepare the mushroom filling ahead of time and refrigerate it.
Brown rice flour works well for a gluten-free version of this dish.
Find it online: https://cookingwithramsay.com/mushroom-stuffed-potato-pancakes/