Mushroom Stuffed Potato Cakes

Serves 4

Time 10 minutes

Ingredients

1kg potatoes, peeled
¾ cup plain flour 

1 egg

½ bunch of dill, finely chopped, topping 

Extra virgin olive oil

Salt and pepper

For the Mushroom Filling

250g white button mushrooms, finely diced
1 medium brown onion, finely chopped
2 garlic cloves, finely chopped

1 bunch of thyme, finely chopped

1 bunch of chives, finely chopped

Zest of ⅓ lemon

1 tsp chilli flakes

Method

Steam potatoes until they are nice and soft. Drain, mash and season with a pinch of salt and pepper. 

Allow it to cool and set it aside.

Meanwhile, heat olive oil in a hot pan. 

Add the onion and sauté for 30 seconds to 1 minute, then add the garlic, mushroom, thyme and chives and season with salt and pepper. 

Toss to combine and allow it to cook for about 5-10 minutes until the mushrooms are soft and the liquid in the pot has evaporated. Remove from heat, then add the lemon zest and chilli flakes. Set aside.

In a bowl, mix the mashed potatoes with flour, egg and a pinch of salt. Mix to combine and knead until it forms a dough. 

Cut the dough into palm sizes. Take a palm size dough and dip it in flour. Use your fingers to gently flatten it, then add a tablespoon of mushroom filling and fold it together. Gently flatten the dough to form the potato cake shape.

In a pan on medium heat, fry the potato cakes with a splash of olive oil. 

Cook for 3 to 4 minutes each side or until it’s golden brown.

Sprinkle chopped dill on top and serve.