Mushroom stuffed potato cakes

Makes 8-10 cakes
1 kg potatoes, peeled and diced
3/4 cup gluten-free plain flour.
Salt & pepper to taste

Mushroom Filling:
250g mushrooms, finely diced
1 medium onion, finely chopped
2 garlic cloves, finely chopped
15g dill, roughly chopped
1 tbsp oil
2 tbsp lemon juice
Salt & pepper to taste
Pinch of chilli flakes
Use water for frying

Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30 minutes).

Drain, mash, and season well with salt and pepper. Leave to cool while you make the filling.
Add 1 tbsp water in a frying pan and sauté the onions for about 5 minutes.

Add the garlic, mushrooms, lemon juice, chilli flakes and season to taste with salt and pepper. Cook for about 15 minutes or until the mushrooms and soft and most of the liquid has evaporated.

Take off the heat and fold in the chopped dill.
Mix the flour into the mashed potatoes and start shaping.

Take a couple of tablespoons of the dough and flatten them out into flat patties.

Add about a tablespoon of the mushroom mixture in the middle, then top with more of the potato mixture and shape into round potato cakes.
Heat some oil in a frying pan on high. Once the oil is hot, add the potato cakes and cook on each side for about 2 minutes or until golden brown.


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