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. Scroll down to the bottom of the post for alternative ingredient suggestions and serving ideas.
These stuffed potato cakes are inspired by traditional Polish mashed potato dumplings, kopytka, which are a simple side dish.
Unlike kopytka, however, these mashed potato cakes are stuffed with a meat-and-mushroom filling which turns them into a hearty, delicious meal. In Poland these patties (a type of kotlety) can come with a variety of fillings, most often meat or mushrooms, and sometimes both, as in this recipe.
To make these meat stuffed potato cakes first you will need to prepare a quick and easy, super soft mashed potato dough (very different from pierogi dough which requires a lot of kneading). Prepare the filling mixture as you wait for the potatoes to cook. Then simply form little parcels of meat wrapped in potato dough and pan fry until crispy.
Stuffed potato cakes ingredients and substitutions
For the mashed potato dough
- Potatoes: see below for details.
- Flour
- Egg
- Salt
For the filling mixture
- Ground meat: such as turkey or pork, approx. 7-10% fat.
- Mushrooms
- Onion
- Spices and herbs: I used a mixture of sweet paprika and herbes de Provence, but you can use your favourite flavours.
- Tomato paste: adds flavour and helps bind the mixture.
- Flour: helps bind the mixture.
- Salt and pepper
- Oil: either vegetable or olive oil.
What potatoes to use
To make stuffed potato pancakes you need to use starchy/floury potatoes, which are good for mashing. These include Russets, Yokun Gold, Idaho or Maris Piper (UK). Waxy potatoes, perfect in potato salads, are not suitable to use in this recipe.
Equipment you’ll need
- Medium sized pot with lid
- Potato masher or ricer
- Food processor
- Large non-stick pan
Step-by-step recipe instructions
1. Prepare potatoes: 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.
2. Cook onion and mushrooms: 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.
3. Add meat: 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.
4. Pulse filling mixture: Place the 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.
5. Make dough: 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.
6. Stuff potato cakes: 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.
7. Cook: In a large non-stick pan heat about 1.5 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.
How to serve stuffed potato pancakes
These savoury potato cakes stuffed with meat make a delicious meal, ideal to serve with a crunchy salad, such as coleslaw, or pickled red cabbage salad, as well as braised red cabbage.
For a traditional Polish-style meal serve with refreshing cucumber salad, sauerkraut salad or shredded beets.
They also make a great snack (hot or cold), delicious served with beet chutney, hot sauce or bbq sauce.
Variations
These potato pancakes with a meat filling are quite adaptable and you can modify the ingredients to suit your preference or dietary needs.
- Make it vegetarian: omit the meat and either use more mushrooms or vegetarian ground meat replacement (including vegetarian sausage).
- Omit mushrooms: and either use more meat or add grated carrot or leek instead.
- Add cheese: such as grated cheddar or mozzarella (add it into the filling mixture).
- Add breadcrumbs: you can turn these patties into stuffed potato cutlets by brushing with either milk or egg wash and coating in breadcrumbs before frying (you will need to use a little more oil).
What can I make ahead
While I do not recommend preparing these stuffed potato cakes in advance (they will stick to the plate if left uncooked) you can save time by making ahead the following:
- Potatoes: Boil, mash and cool the potatoes then cover, refrigerate and make the recipe the following day.
- Filling mixture: You can prepare the filling mixture, cool, cover and refrigerate overnight.
How to freeze this recipe
Place cooked stuffed potato cakes on top of a plate/tray dusted with flour and freeze for 4 hours. Remove from the freezer, transfer to an airtight container or freezer bag and freeze for up to 3 months. Defrost in the fridge overnight and reheat in the microwave.
I do not recommend freezing uncooked patties (they will become sticky as they defrost).
Top tips
- Cook your stuffed mashed potato cakes as soon as you’ve made them.
- Do not overcrowd the pan. Cook in batches.
- Wipe the pan dry after each batch (otherwise the flour residue from the cakes will burn when cooking the next batch).
- 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.
Related recipes
See also these other easy meals plus more Polish dishes!
Recipe
Stuffed Potato Cakes (Meat, Mushrooms)
Ingredients
For the dough
- 2 pounds (900 g) potatoes *see Notes
- 1 cup (125 g) all-purpose/plain flour plus more for dusting
- 1 large egg
- ⅔ teaspoon fine sea salt
For the filling
- 11.64 ounces (330 g) ground turkey or pork 7-10% fat
- 5.29 ounces (150 g) mushrooms wiped, finely chopped
- 1 medium onion finely chopped
- 2 teaspoons all-purpose/plain flour
- ½ teaspoon paprika and dried mixed herbs each
- ½ teaspoon fine sea salt and pepper to taste
- 1 tablespoon tomato paste
- 3 tablespoons olive/vegetable oil
Instructions
- Prepare potatoes: 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.
- Cook onion and mushrooms: 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.
- Add meat: 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. Place the 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.
- Make dough: 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.
- Stuff potato cakes: 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.
- Cook: 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
- *Use starchy/floury potatoes, such as Russets or Maris Piper (UK).
- Cook your stuffed mashed potato cakes as soon as you’ve made them.
- Do not overcrowd the pan. Cook in batches.
- Wipe the pan dry after each batch (otherwise the flour residue from the cakes will burn when cooking the next batch).
- 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.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this stuffed potato cakes recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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Monika says
Delicious
Monika says
Thank you:)
Marybeth C. says
Just now showed the photo to my husband who said, "Oh, yeah!!!"
So, I'll (we'll?) be making this soon!
Monika says
That's great Marybeth! Hope you enjoy it:) Let me know how it turns out.