Stuffed Potato Cakes (Print Version)

# Ingredients:

→ For the Dough

01 - 2 pounds potatoes (starchy/floury, such as Russets or Maris Piper)
02 - 1 cup all-purpose/plain flour, plus more for dusting
03 - 1 large egg
04 - ⅔ teaspoon fine sea salt

→ For the Filling

05 - 11.64 ounces ground turkey or pork (7-10% fat)
06 - 5.29 ounces mushrooms, wiped and finely chopped
07 - 1 medium onion, finely chopped
08 - 2 teaspoons all-purpose/plain flour
09 - ½ teaspoon paprika
10 - ½ teaspoon dried mixed herbs
11 - ½ teaspoon fine sea salt
12 - Pepper to taste
13 - 1 tablespoon tomato paste
14 - 3 tablespoons olive/vegetable oil

# Instructions:

01 - Peel and boil the potatoes until tender. Remove from the heat, drain thoroughly then mash until smooth and creamy. Set aside to cool completely. TIP: You can get rid of excess moisture from the potatoes by heating them in the pot (once drained) for 30 seconds.
02 - In a large non-stick pan heat 1 tablespoon of oil, add the onion and cook gently for about 3 minutes stirring often. Add the mushrooms and cook over a medium heat for 6-7 minutes or until all the moisture has been absorbed and the mushrooms start browning a little.
03 - Add the ground meat, paprika and herbs, salt and pepper. Cook for about 5 minutes or until all the moisture has been absorbed, stirring often. Add 2 teaspoons of flour, stir in and continue cooking and stirring for another minute or so. Remove from the heat and set aside to cool completely.
04 - Place the cooled meat mixture in a food processor, add the tomato paste and pulse briefly just until the mixture starts becoming sticky (do not puree the filling mixture). Taste and adjust the seasoning if needed. Set aside.
05 - To the mashed potato add the egg, salt and flour. Using a large spoon or potato masher combine the ingredients until the flour is no longer visible. Place on top of a lightly floured surface and quickly bring the mixture together to form a smooth dough (it will be very soft). Cut in half and gently roll each half into a log. Cut each log widthways into 7 pieces. TIP: The dough should be moist and a little sticky. If it becomes too sticky to work with dust with a little flour.
06 - Flatten each small piece of dough to form a round shape in the palm of your hand, place 1-1.5 tablespoons of the filling mixture in the centre then close it up sticking the edges together. Gently pat the cake to flatten a little then place on top of a floured surface. You should get 14 stuffed potato patties. TIP: Dust your hands with a little flour if the dough is too sticky to work with (try not to add too much as this may affect the texture of your patties). It also helps to work swiftly.
07 - In a large non-stick pan heat about 1½ tablespoons of oil, add the patties and cook over a medium heat for 2-3 minutes on each side until nicely browned. Do not overcrowd the pan. Serve immediately. TIP: Wipe the pan after each batch to remove any flour residue.

# Notes:

01 - These stuffed potato cakes consist of a savoury meat-and-mushroom filling wrapped in soft mashed potato dough, and pan fried for a simple, delicious meal. Easy to make and adaptable.
02 - Use starchy/floury potatoes, such as Russets or Maris Piper (UK) for best results.
03 - Cook your stuffed mashed potato cakes as soon as you've made them. Do not overcrowd the pan - cook in batches.
04 - Wipe the pan dry after each batch (otherwise the flour residue from the cakes will burn when cooking the next batch).
05 - Best served straight from the pan. Leftovers can be refrigerated for up to 3 days. Reheat in the microwave or enjoy as a cold snack.

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