Stuffed Potato Patties with Mushroom Filling

Stuffed Potato Patties with Mushroom Filling

These stuffed potato patties are a delightful blend of crispy potatoes, savory mushrooms, and gooey cheese. They’re perfect as a main dish or as an appetizer. This recipe is easy to follow and yields delicious results.

Ingredients

For the Potato Mixture:

• 1 kg (2.2 lbs) starchy potatoes (such as Russet or Yukon Gold)
• 2 large eggs
• 15g (2 tablespoons) all-purpose flour
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper

For the Mushroom Filling:

• 400g (14 oz) fresh mushrooms, finely chopped
• 1 medium onion, finely diced
• 1 large carrot, finely grated
• 45g (3 tablespoons) unsalted butter
• 100g (3.5 oz) mozzarella cheese, cut into small cubes
• Salt and freshly ground black pepper to taste

For Coating:

• 120g (1 cup) all-purpose flour
• 1 large egg, beaten
• Additional butter for frying

For the Dill Yogurt Sauce:

• 2 tablespoons (30g) plain yogurt
• 2 tablespoons fresh dill, finely chopped
• Pinch of salt

Detailed Instructions

1. Preparing the Perfect Mashed Potatoes:

• Peel the potatoes and cut them into uniform chunks.
• Place the potatoes in cold, salted water and bring to a boil.
• Cook until tender when pierced with a fork (about 15-20 minutes).
• Drain the potatoes thoroughly and return them to the pot over low heat for 1-2 minutes to remove excess moisture.
• Mash the potatoes while hot until completely smooth.
• Add 2 beaten eggs, 2 tablespoons of flour, salt, and pepper to the mashed potatoes.
• Mix until well combined, but be careful not to overmix.
• Allow the mashed potatoes to cool until they are comfortable to handle.

2. Creating the Flavorful Filling:

• Finely chop the mushrooms using a sharp knife or food processor.
• In a large skillet, melt the butter over medium heat.
• Add the diced onion and cook until soft and translucent (5-6 minutes).
• Add the grated carrot and cook for another 2-3 minutes until softened.
• Add the chopped mushrooms and increase heat to medium-high.
• Cook, stirring frequently, until all the moisture from the mushrooms evaporates (about 8-10 minutes).
• Season with salt and freshly ground black pepper to taste.
• Transfer the mushroom mixture to a bowl and let it cool completely.

3. Assembly Process:

• Place 1 cup of flour on a shallow plate.
• Take about 3 tablespoons of the potato mixture and flatten it in the palm of your hand.
• Create a small well in the center.
• Place about 1 tablespoon of the mushroom filling and 1 cube of mozzarella in the well.
• Carefully fold the edges over to completely enclose the filling.
• Shape the mixture into an oval patty about 3 inches long.
• Coat the patties thoroughly in flour, shaking off any excess.
• Repeat with the remaining potato mixture and filling.

4. Cooking to Golden Perfection:

• Heat 2 tablespoons of butter in a large skillet over medium heat.
• Dip the flour-coated patties in the beaten egg, then place them in the hot pan. Be careful not to overcrowd the pan.
• Fry the patties for about 3-4 minutes per side, or until golden brown and crispy.
• Transfer the cooked patties to a plate lined with paper towels to drain excess butter.
• Keep the cooked patties warm in a 200°F oven while you cook the remaining batches.

5. Preparing the Sauce:

• In a small bowl, combine the yogurt and chopped dill.
• Season with a pinch of salt to taste.
• Refrigerate until ready to serve.

Expert Tips:

• Use starchy potatoes for the best texture. These potatoes hold their shape and mash nicely.
• Mash the potatoes until smooth to make the patties easier to shape.
• Let both the mashed potatoes and mushroom filling cool completely before assembly to prevent breakage.
• If the potato mixture becomes too soft, chill it in the refrigerator for 30 minutes before shaping.
• Test the oil temperature by adding a small piece of the potato mixture to the oil—it should sizzle gently.
• Don’t flip the patties too early; wait for a golden crust to form before turning them.

Nutrition Information (Per Serving – Serves 6):

• Calories: 380
• Total Fat: 15g
  • Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 450mg
• Total Carbohydrates: 52g
  • Dietary Fiber: 4g
• Protein: 12g
• Iron: 10% DV
• Calcium: 15% DV

Storage and Reheating:

• Uncooked Patties: Store uncooked patties between layers of parchment paper in the refrigerator for up to 24 hours.
• Cooked Patties: Keep cooked patties in an airtight container in the refrigerator for 2-3 days.
• Reheat: Place patties in a 350°F oven for 10-12 minutes until heated through.
• The dill yogurt sauce will keep for up to 3 days refrigerated.

These stuffed potato patties are rich in flavor, with a crispy exterior and a delicious, cheesy mushroom filling. The fresh dill yogurt sauce provides a tangy contrast, completing the dish perfectly. Enjoy these patties as a main course or serve them as an elegant appetizer at your next gathering.