Potato Cakes stuffed with Mushroom

Potato Cakes stuffed with Mushroom

makes 9 cakes or more depending on the size

Potatoes - 2 pounds
Bay leaf - 2
Oil - 2 tablespoons, divided
Mushrooms - 1/2 pound
Onion - 150 g
Dill - 10 g
Flour - 1/2 cup
Salt, pepper - to taste

• Wash, peel and dice potatoes.
• Boil the potatoes with bay leaf until fully cooked.
• While potatoes are cooking, heat one tablespoon of oil in a large pan.
• Dice the onion and coarsely chop mushrooms.
• Add the onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated. This will take about 15-20 minutes.
• Cook for another 5 minutes until mixture starts to brown.
• Season to taste with salt and pepper.
• Finally chop the dill, add it to the pan with mushrooms, mix and take off the heat.
• Once the potatoes are cooked, drain them well and mash. Season to taste.
• Cool the potatoes.
• Add flour and mix well.
• Take about 2 tablespoons of potato dough and flatten into a disk, place one spoonful of mushroom mixture and cover with more potato dough. Form into a disk.
• Once all the potato cakes are assembled, heat the remaining tablespoon of oil in a large pan.
• Place potato cakes on the pan and fry about 5 minutes until they turn golden, flip and fry another 5 minutes until golden.
• Serve with leftover mushroom mixture if any left, some lemon juice, mustard or horseradish.

Comments

- You can omit flour or add less than the recipe calls for. I like flour as it makes the potatoes easier to handle, but it certainly isn't necessary.

- Filling can vary. You can add different herbs like thyme, for example, or parsley. Or add bell peppers.