Feathery potato cakes loaded down with a fragrant lemony herby mushroom blend. These mushroom stuffed potato cakes would make a stunning expansion to dinners.

I made these potato occupied cakes around this time a year ago and they ran down a treat with the family. I had it as a primary concern to make this formula again to share on the blog, however then totally overlooked it! I at that point made them again two or three months back, took the photographs, yet wasn't 100% content with the manner in which the shots turned out. Presently I have my demonstration together, made them again and really took some actually better than average pictures this time. So now I can at last happy with the cakes AND the pictures. It just took me a year to really get them on the blog 😂

These mushroom stuffed potato cakes are vegetarian, without egg, sans nut and sans gluten. I utilized without gluten flour in the potato blend to make the pounded potato simpler to shape into cakes, yet you ought to have the capacity to utilize different sorts of flour and plain flour will work in case you're not evading gluten.

Mushrooms, lemon and dill go actually well together, with the goal that's the blend I chosen to use to fill these potato cakes. You can utilize different herbs like parsley or coriander, however I would prescribe dill on the off chance that you can get hold of it. I likewise included a touch of bean stew pieces for a little kick, yet in the event that you don't deal with stew well, at that point by all methods you can forget it.

This formulas makes 8 cakes, yet the cakes I made were genuinely enormous, so you can make around 10 cakes on the off chance that you lean toward a littler serving size.

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  • 1 kg potatoes, peeled and diced
  • 3/4 cup gluten-free plain flour. Regular plain flour will also work
  • Salt & pepper to taste

For the mushroom filling

  • 250g mushrooms, finely diced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 15g dill, roughly chopped
  • 1 tbsp oil
  • 2 tbsp lemon juice
  • Salt & pepper to taste
  • Pinch of chilli flakes
  • More oil for frying


  1. Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30 minutes). Drain, mash and season well with salt and pepper. Leave to cool while you make the filling.
  2. Heat 1 tbsp oil in a frying pan and sauté the onions for about 5 minutes. Add the garlic, mushrooms, lemon juice, chilli flakes and season to taste with salt and pepper. Cook for about 15 minutes or until the mushrooms and soft and most of the liquid has evaporated. Take off the heat and fold in the chopped dill.
  3. Mix the flour into the mashed potatoes and start shaping. Take a couple of tablespoons of the dough and flatten them out into flat patties. Add about a tablespoon of the mushroom mixture in the middle, then top with more of the potato mixture and shape into round potato cakes.
  4. Heat some oil in a frying pan on high. Once the oil is hot, add the potato cakes and cook on each side for about 2 minutes or until golden brown.
  5. Enjoy!

For more detail :

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