Mushroom and Spinach Stuffed Potato Cakes (1 Hr, 20 Mins)

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These potato cakes are a savory and hearty dish that combines the comforting texture of mashed potatoes with a flavorful filling of sautéed mushrooms and spinach.

This dish is perfect for those who enjoy a touch of elegance in their comfort food.

It’s versatile enough to serve as a main course or as a sophisticated side dish.

These stuffed potato cakes are crispy on the outside with a deliciously creamy and umami-rich filling, making them a delightful treat for any meal.

  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 Hour, 20 Minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale

For the potato cakes:

  • 2 pounds potatoes, peeled and quartered
  • 1/4 cup milk
  • 2 tablespoons butter
  • Salt and pepper, to taste

For the filling:

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach, chopped
  • Salt and pepper, to taste
  • 1/2 teaspoon dried thyme (optional)

Instructions

  1. Cook and mash the potatoes (30 minutes): Boil the potatoes in salted water until tender, about 20-25 minutes. Drain and return them to the pot. Add milk and butter, then mash until smooth. Season with salt and pepper to taste. Let cool enough to handle.
  2. Prepare the filling (15 minutes): While the potatoes are cooking, heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened. Add the mushrooms and cook until they are browned and their moisture has evaporated. Stir in the spinach and cook until wilted. Season with salt, pepper, and thyme. Remove from heat and let the mixture cool.
  3. Form the potato cakes (20 minutes): Take a portion of the mashed potatoes and flatten it into a palm-sized circle. Spoon some of the mushroom-spinach mixture onto the center, then fold the edges over to enclose the filling, forming a cake. Repeat with the remaining potatoes and filling.
  4. Pan fry the potato cakes (10 minutes): Heat a thin layer of oil in a non-stick frying pan over medium heat. Place the formed potato cakes in the pan, and fry until each side is golden brown and crispy, about 4-5 minutes per side.
  5. Serve (5 minutes): Serve the potato cakes hot, optionally with a side of sour cream or a light salad.

Notes

These mushroom and spinach stuffed potato cakes are a wholesome and hearty choice that doesn’t skimp on flavor.

For the best results, make sure your mashed potatoes are not too moist to ensure they hold their shape when frying.

Additionally, you can enhance the flavor by adding grated cheese to the filling or experimenting with different herbs.

If you’re short on time, feel free to use store-bought mashed potatoes or cook your potatoes in the microwave.

These potato cakes are perfect for making ahead and can be easily reheated for a convenient and quick meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 3g
  • Sodium: 120mg
  • Fat: 9g
  • Carbohydrates: 43g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 35mg

Pair this with...

Cranberry Sauce

Grab a bag of fresh or frozen cranberries and toss them into a saucepan. Add in some sugar (or honey for a natural twist) to balance out the tartness. For a deeper flavor profile, zest and juice an orange into the mix. As everything simmers together on medium heat, the cranberries will burst and the sauce will thicken. Feel free to adjust the sweetness as you go. Once it's reached your desired consistency, let it cool down. The sauce will continue to gel as it cools. Transfer to a serving dish, and voilà, you have a homemade cranberry sauce that's both zesty and sweet.

Easy Stuffing

Grab a loaf of day-old bread and tear or cut it into bite-sized chunks. If you want to speed things up, give those pieces a quick toast in the oven. Meanwhile, in a large skillet, melt some butter and sauté diced onions and celery until they're soft and translucent. Stir in seasonings like sage, thyme, and a bit of salt and pepper. Toss the toasted bread chunks into the skillet and give it a good mix. Pour in some chicken or vegetable broth, just enough to moisten the bread without making it soggy. Give it a stir, letting all the ingredients get to know each other. Pop the skillet into the oven for a quick bake until the top is crispy.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

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