Ingredients
Scale
- 4 medium potatoes, peeled and chopped
- 200g fresh mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper, to taste
- 2 tbsp fresh parsley or thyme, chopped
- 50g turkey bacon, diced (optional)
- 50g chicken ham, diced (optional)
- 2 tbsp all-purpose flour, plus extra for coating
- 1 egg, beaten
Instructions
- Wash, peel, and chop potatoes into even chunks.
- Boil potatoes in salted water until tender, about 15–20 minutes.
- Drain potatoes and mash until smooth, adding a little butter for richness.
- Heat olive oil in a skillet and sauté onion and garlic until translucent.
- Add chopped mushrooms and cook until golden, about 5–7 minutes.
- Stir in herbs, turkey bacon, and chicken ham (if using), then remove from heat.
- Allow the mushroom mixture to cool slightly.
- Take a portion of mashed potatoes, flatten it, and place a spoonful of mushroom filling in the center.
- Fold the potato around the filling to form a compact cake. Repeat with remaining ingredients.
- Lightly coat each cake with flour, dip in beaten egg, and sprinkle a little more flour.
- Heat butter or oil in a skillet and fry cakes for 3–4 minutes per side until golden and crispy.
- Drain on paper towels before serving.
Notes
You can bake the cakes at 200°C (390°F) for 20–25 minutes instead of frying.
Use any variety of mushrooms to adjust the flavor.
These cakes can be made ahead and refrigerated or frozen.
- Prep Time: 20
- Cook Time: 25