Ingredients
Potato Dough
- 2 pounds potatoes
- 1 cup all-purpose/plain flour (plus more for dusting)
- 1 large egg
- ⅔ teaspoon fine sea salt
Meat and Mushroom Filling
- 11.64 ounces ground turkey
- 5.29 ounces mushrooms (wiped, finely chopped)
- 1 medium onion (finely chopped)
- 2 teaspoons all-purpose/plain flour
- ½ teaspoon paprika
- ½ teaspoon dried mixed herbs
- ½ teaspoon fine sea salt
- Pepper, to taste
- 1 tablespoon tomato paste
- 3 tablespoons olive/vegetable oil (divided: 1 tbsp for cooking veggies, 1½ tbsp for frying patties)
Instructions
- Prepare potatoes: Peel and boil the potatoes until tender. Drain thoroughly and remove from heat. Mash the potatoes until smooth and creamy. To remove excess moisture, heat the mashed potatoes in the pot for 30 seconds. Set aside to cool completely.
- Cook onion and mushrooms: Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the finely chopped onion and cook gently for about 3 minutes, stirring often. Add the chopped mushrooms and cook for 6-7 minutes until moisture evaporates and mushrooms begin to brown.
- Add meat: Add the ground turkey, paprika, dried herbs, salt, and pepper to the pan. Cook for about 5 minutes, stirring frequently, until all moisture is absorbed. Sprinkle 2 teaspoons of flour over the mixture, stir well, and continue cooking for another minute. Remove the pan from heat and let cool completely. Transfer the filling to a food processor, add tomato paste, and pulse briefly until the mixture becomes sticky but not pureed. Taste and adjust seasoning if needed. Set aside.
- Make dough: Combine the cooled mashed potatoes, egg, salt, and flour in a large bowl. Mix with a large spoon or potato masher until the flour disappears and dough is smooth but soft. Turn dough onto a lightly floured surface and quickly knead to form a smooth dough. Divide dough into two equal parts and roll each into a log. Cut each log into 7 equal pieces (14 pieces total). If dough is too sticky, dust lightly with flour.
- Stuff potato cakes: Flatten each dough piece into a round disc in your palm. Place 1 to 1.5 tablespoons of the meat filling in the center. Fold and pinch the edges to seal the filling inside. Gently flatten each stuffed patty and place on a floured surface. Dust hands with flour if dough is sticky, taking care not to add too much flour to maintain texture.
- Cook: Heat about 1½ tablespoons of oil in a large non-stick pan over medium heat. Add the stuffed patties to the pan without overcrowding. Cook patties for 2-3 minutes on each side until golden brown and crispy. Wipe the pan between batches to remove flour residue. Serve immediately.
Notes
- Ensure potatoes are completely cooled before mixing into dough to prevent sogginess.
- Heating mashed potatoes briefly helps evaporate excess moisture for better dough consistency.
- Do not puree the filling fully in the processor; just pulse until sticky.
- Work quickly when shaping dough to keep it manageable and prevent drying.
- Use a non-stick pan to prevent patties from sticking during frying.
- Wipe the pan between batches to avoid burning residual flour.
- The dough will be soft and slightly sticky; flour your hands and surface lightly when shaping.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Snack/Appetizer
- Method: Frying
- Cuisine: International
