Print Recipe

Mushroom Stuffed Potato Cakes

Yummy potatoes stuffed with spicy mushrooms
Prep Time20 mins
Cook Time40 mins
Course: Main Course
Cuisine: General
Keyword: potatoes and mushroom, stuffed potatoes
Servings: 8



  • 1 kg potatoes peeled and cut into cubes
  • salt
  • pepper
  • 2 tbsp grated parmesan
  • 1/4 cup cornflour

Mushroom Filling

  • 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
  • salt
  • pepper


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

Mushroom Filling

  • 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


  1. You can add a little cube of mozzarella or cheddar cheese on top of the mushroom if you want some extra yumminess
  2. I used cornflour but you can use cake wheat flour or gluten free flour if you want a gluten free option