Description
Golden, crispy on the outside and soft on the inside, these Mushroom Stuffed Potato Pancakes are filled with a savory mushroom mixture that makes every bite irresistible. Perfect as a snack, side dish, or even a light meal.
Ingredients
Scale
- 4 large potatoes (about 900 g), peeled and boiled
- 300 g mushrooms, finely chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 4 tbsp all-purpose flour
- 2 tbsp butter
- 3 tbsp oil for frying
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat Your Equipment: Heat a skillet over medium heat to prepare for frying.
- Combine Ingredients: Mash the boiled potatoes until smooth, then mix in egg, flour, salt, and pepper.
- Prepare Your Cooking Vessel: In another pan, sauté onions and garlic in butter, add mushrooms, and cook until moisture evaporates. Stir in parsley and season to taste.
- Assemble the Dish: Flatten a scoop of potato mixture into a patty, spoon mushroom filling in the center, and cover with another potato layer, sealing edges.
- Cook to Perfection: Heat oil in the skillet and fry pancakes until golden brown on both sides, about 3–4 minutes per side.
- Finishing Touches: Drain on paper towels and sprinkle with parsley.
- Serve and Enjoy: Plate hot with sour cream or yogurt dip.
Notes
- Chill mashed potatoes before shaping for easier handling.
- Use a mix of mushroom varieties for richer flavor.
- Do not overcrowd the skillet to ensure even crisping.
- Freeze uncooked pancakes for later frying.
Nutrition
- Serving Size: 1 pancake
- Calories: 230
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 35 mg