#Potato #cake #yummy
POTATO STUFFED CAKE WITH MUSHROOMS
Ingredients
For the mushroom garnish
Method
Ingredients
- 1 kg of potatoes, peeled and diced
- 3/4 cup plain gluten-free flour. Ordinary plain flour will also work
- Salt and pepper to taste
For the mushroom garnish
- 250g mushrooms, diced
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 15 g dill, coarsely chopped
- 1 tablespoon of oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1 pinch of chili flakes
- More oil for frying
Method
- Add the diced potatoes to a large saucepan and cover with water. Bring to a boil, lower the heat and simmer until cooked (20-30 minutes). Drain, mash and season well with salt and pepper. Let cool while you fill.
- Heat 1 tablespoon of oil in a pan and sauté the onions for about 5 minutes. Add the garlic, mushrooms, lemon juice, chili 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 have evaporated. Remove from heat and stir in the chopped dill.
- Mix the flour in the mashed potatoes and start to shape. Take a few tablespoons of dough and flatten them into flat patties. Add about a tablespoon of the mushroom mixture in the middle, then garnish with more potato mixture and shape into round potato cakes.
- Heat a little oil in a pan over high heat. When the oil is hot, add the potato cakes and bake on each side for about 2 minutes or until golden.
- Enjoy!