Ingredients
Scale
- 4 large potatoes, peeled and boiled
- 1 cup mushrooms, finely chopped
- 1 small onion, finely diced
- 2 tablespoons butter
- 1 teaspoon garlic, minced
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 tablespoon fresh parsley, chopped
- ½ cup breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons olive oil or vegetable oil for frying
Instructions
- Peel and cut the potatoes into evenly sized chunks. Boil them in salted water until tender, about 15–20 minutes. Drain thoroughly.
- Mash the potatoes in a large bowl until smooth. Add a pinch of salt and butter, mixing until creamy.
- Heat 2 tablespoons of butter in a skillet over medium heat. Sauté the diced onion until translucent, about 3–4 minutes. Add minced garlic and chopped mushrooms, cooking until golden brown, around 5–6 minutes. Season with salt, pepper, and parsley. Let cool slightly.
- Take a portion of mashed potato, flatten it in your palm, and place a spoonful of mushroom mixture in the center. Cover with more potato, sealing the edges, and shape into a round, flattened cake. Repeat with remaining ingredients.
- Beat the egg in a small bowl. Place breadcrumbs on a plate. Dip each cake into the egg, then coat evenly with breadcrumbs.
- Heat olive oil in a skillet over medium heat. Fry the cakes for 3–4 minutes per side until golden brown and crispy. Turn gently to avoid breaking.
- Transfer fried cakes onto a plate lined with paper towels to drain excess oil.
- Serve warm with salad, sour cream, or a yogurt-based dip.
Notes
Use well-drained potatoes to prevent soggy cakes.
Finely chopped mushrooms create an even, flavorful filling.
Herbs and spices can be adjusted to taste.
Cakes can be baked instead of fried for a lighter version.
Leftovers can be refrigerated and reheated in a skillet to maintain crispiness.
- Prep Time: 20
- Cook Time: 25