My life is so busy right now that I wish I could just go somewhere where I have to do nothing. I do enjoy being busy but not so busy that I feel overwhelmed. Now I am wondering whether this whole online store was such a good idea. I don’t know where I am going to find the time to handle all the work that goes with it. What was I thinking… Well I got myself into it so I have to give it a shot. If it doesn’t work at least I know I tried.
As if I wasn’t stressed enough I decided that I will bake my son a birthday cake. Have you ever tried making little 3d toppers for a cake, when the most creative you ever get is adding some store bought flowers on a cookie, to make it pretty…..Lol! I’m joking I have tried more than that but let’s just say I am no professional decorator. Well at least I will get 10/10 for trying. If I am daring enough I will post the cake I bake or if it’s that bad you may never see it….haha!
Never mind about the stresses and the cake let’s get to my Mushroom Stuffed Potato Cakes. There’s nothing like potatoes to brighten up my day. Give them to me everyday I will be happy. So today I needed a little pick me up so I made these scrumptious potatoes filled with spicy mushroom. I wanted to keep it as “healthy” as I could so I didn’t add cheese to my stuffing. But I think that cheese would have taken it to another level if you ask me. It was still delicious but doesn’t cheese just make everything extra yummy.
It’s great for vegetarians and meat eaters alike. Works great as a light meal with a crunchy green salad or as a side with a protein.
Here’s more of my potato recipes:
Mushroom Stuffed Potato Cakes
- 1 kg potatoes peeled and cut into cubes
- 2 tbsp grated parmesan
- 1/4 cup cornflour
- 250 gram button mushrooms finely diced
- 2+4 tbsp light olive oil
- 1 onion finely chopped
- 2 large cloves garlic smashed and finely chopped
- 4 sprigs fresh thyme
- 1 tspn dried Italian herbs
- 1 tspn chilli flakes
Preparing the potatoes
- Place the potatoes in a large pan, cover with water and bring to a boil. Lower the heat and allow it to simmer for about 30 minutes or until potatoes are cooked through. Drain the potatoes, allow it to stand for a couple of minutes. Mash and season with salt and pepper. Allow it to cool. Add the parmesan and cornflour and mix through
- Heat 2 tablespoon oil in a frying pan and sauté the onion until translucent, about 3 minutes. add the garlic and sauté for another minute. Add the mushroom, Italian herbs, thyme, chilli flakes and season with salt and pepper.
- Fry the mushroom until soft and all the liquid has evaporated.
Making the stuffed potatoes
- Take 3 tablespoons of mashed potato into your palms and flatten them. Add a tablespoon of mushroom in the centre Take another 3 tablespoons of mashed potato and place it on top and shape into rounds
- Heat 4 tablespoons of light olive oil and fry the potato cakes until they are brown. About 2 minutes on each side
- You can add a little cube of mozzarella or cheddar cheese on top of the mushroom if you want some extra yumminess
- I used cornflour but you can use cake wheat flour or gluten free flour if you want a gluten free option