Hey food enthusiasts! Today, I’ve got a delightful recipe that solves the leftover mashed potatoes dilemma and delivers a mouthwatering treat.
Every bite of these Mushroom Stuffed Potato Pancakes isn’t just an explosion of flavors but also a step towards balanced nutrition.
First, we have potatoes packed with health benefits as they provide vitamin B6 for hormone regulation, dietary fiber for digestion, and potassium and vitamin C for heart health and immune function.
Then, we have mushrooms, offering their own advantages for our well-being. Mushrooms are low in calories and fat and rich in B vitamins, potassium, and selenium. They also contain antioxidants that support a healthy immune system and may reduce the risk of chronic diseases.
Who could resist the allure of mashed potatoes, right?
Let’s get cooking and enjoy the comforting world of food!
Ingredients
- 2 pounds (4 large) potatoes, cut into cubes
- 1 cup (120g) whole wheat flour, or brown rice flour can be used as gluten-free alternative
- 2 garlic cloves, shredded
- 1/4 tsp fine black pepper
- 1/2 tsp onion powder
- 1 tsp salt
- 2 Tbsp olive oil
- 1 pound portobello mushrooms, chopped
- 1 large onion, chopped
- ¼ cup fresh dill or parsley, chopped
- 1/2 tsp smoked paprika
Instructions
- Add the potatoes to a large pot and cover them with water. Bring the water to a boil, lower the heat, and simmer for 20 minutes.
- Drain the water from the potatoes and allow them to cool for a few minutes.
- In a large bowl, mash the cooled potatoes until they are smooth and lump-free. Then, add the flour, shredded garlic, black pepper, onion powder, and salt. Mix everything thoroughly to form a dough. If the dough feels too dry, add a teaspoon of water or plant-based milk at a time. Once the dough is prepared, allow it to cool in the refrigerator for about 15 minutes. This cooling step will make it easier to handle when shaping the patties. The dough should feel firm yet pliable.
- Preheat a medium-sized pan with oil. Add the onion, cover the pan, and cook on low-medium heat for 5 minutes, stirring occasionally. Uncover the pan, add the mushrooms, fresh dill or parsley, smoked paprika, and sauté on high heat for 5 minutes, constantly stirring. The mushroom mixture should be soft but not watery, drain extra juice if present.
- Using slightly wet hands, divide the potato dough into 8 equal parts (about ¼ cup or 65g each).Next, shape the patties. Take one patty in your hands (make sure your hands are moist so the dough does not stick), and add about 1.5 tablespoons of the mushroom mixture in the middle. Cover with another patty and shape it into a flat, round patty.Coat a large pan with oil and heat it to medium-high heat. Carefully place the potato cakes in the pan and cook for 2 minutes on each side, or until they are lightly golden.
- Serve and enjoy these delicious Mushroom Stuffed Potato Pancakes!
Nutrition
Can I prepare these and freeze to cook later?
Hi Teresa, thank you for asking. Yes, you can!
Looks amaaaaazing! Can any other flour be substituted here?
Hi Rebecca, yes, you can use whole wheat flour or brown rice flour in place of garbanzo bean flour. Thank you for asking.
What can I replace the mushrooms with. I don’t like mushrooms?
Hi Sylvia, thank you for asking. I would advice you to sauté shredded carrots with zucchini, just make sure to squeeze the water out before frying them. Let me know if its looks for you! Tag me on Instagram cookingmypoundoff
Yes, you can, Sarah! Thank you for asking.