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.

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

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