Mouthwatering Stuffed Potato Cakes

Mouthwatering Stuffed Potato Cakes

Hello food enthusiasts! Today I have a delicious recipe that solves the leftover mashed potato dilemma and provides a delicious treat.

Every bite of these mushroom-filled potato pancakes is not only an explosion of flavor, but also a step towards a balanced diet.
First, we have potatoes full of health benefits: they provide vitamin B6 for hormone regulation, fiber for digestion, and potassium and vitamin C for heart health and immune function.
Then there are mushrooms, which offer their own benefits 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 can reduce the risk of chronic diseases.

Ingredients:

For the potato dough:

• 2 pounds (4 large) potatoes, cut into cubes
• 1 cup (120 g) 1 cup (120 g) chickpea flour (alternatively, whole wheat flour or brown rice flour can be used)
• 2 cloves garlic, grated
• 1/4 teaspoon salt

For the mushroom filling:

• 2 tablespoons olive oil
• 1 pound portobello mushrooms, chopped
• 1 large onion, chopped
• ¼ cup chopped fresh dill or parsley
• Fine black pepper and salt to taste

Instructions:

• Place the potatoes in a large pot and cover with water. Bring the water to a boil, reduce the heat and simmer for 20 minutes.
• Drain the water from the potatoes and let them cool for a few minutes.
• In a large bowl, mash the cooled potatoes until smooth and lump-free. Next, add the flour (or whole wheat flour or brown rice flour if you prefer), grated garlic and salt.Mix everything well into a dough. Once the dough is ready, let it cool in the fridge for about 15 minutes. This cooling step makes it easier to handle when forming the burgers.
• Preheat a medium frying pan with oil. Add the onions, cover the pan and cook over medium heat for 5 minutes, stirring occasionally.Cover the pan, add the mushrooms and sauté over high heat for 5 minutes, stirring constantly.
  With slightly moistened hands, divide the potato dough into 8 equal parts (about ¼ cup or 65 g each).
• Serve and enjoy these delicious potato pancakes with mushroom filling!

Enjoy.

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