Mushroom Stuffed Potato Cakes – Nadia’s Healthy Kitchen

Potato Cakes:

1. Boil Potatoes:
   • Boil the diced potatoes until they are fork-tender. Drain and mash them while still hot.
2. Season and Mash:
   • Season the mashed potatoes with salt and pepper. Add the milk and butter, then mix until smooth. Allow it to cool.
3. Add Cheese:
   • Once the mashed potatoes have cooled a bit, fold in the grated cheese.

Mushroom Filling:

4. Sauté Mushrooms and Onions:
   • In a skillet, heat olive oil and sauté chopped onions until translucent. Add minced garlic and cook until fragrant. Add chopped mushrooms, thyme or rosemary, salt, and pepper. Cook until the mushrooms release their moisture and become golden brown.
5. Combine and Cool:
   • Mix in grated Parmesan cheese if using. Allow the mushroom filling to cool.

Assembly:

6. Assemble Potato Cakes:
   • Take a portion of the mashed potato mixture, flatten it in your hand, add a spoonful of the mushroom mixture in the center, then enclose the mushroom filling with the potato mixture, forming a patty.
7. Coat with Breadcrumbs:
   • Dip each potato cake in beaten eggs (or non-dairy milk) and coat it with breadcrumbs.
8. Cook:
   • Heat a pan with oil over medium heat. Fry the potato cakes until they are golden brown on both sides.

6. Serve:
   • Drain excess oil on paper towels. Serve the mushroom-stuffed potato cakes warm.

Feel free to adjust the ingredients and proportions to suit your taste preferences. Enjoy your Mushroom Stuffed Potato Cakes!