MUSHROOM STUFFED POTATO CAKES

 

MUSHROOM STUFFED POTATO CAKES

Fluffy potato cakes full of a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make a tremendous addition to meals.



I made these potato filled cakes around this point last year and that they went down a treat with the family. I had it in mind to form this recipe again to share on the blog, on the other hand completely forgot about it! I then made them again a few of months ago, took the photos, but wasn’t 100% proud of the way the shots clothed . Now I’ve got my act together, made them again and truly took some really decent pictures this point . So now I can finally satisfied with the cakes and therefore the images. It only took me a year to truly get them on the blog



I shared this shot on Instagram mid January and that they were received so well! actually I’ve never had numerous likes on a picture since I started Instagram, which is sort of strange considering it’s a savoury recipes. My sweet recipes always do such a lot better than anything savoury I’ve posted. Nevertheless i used to be happy to ascertain such a positive response. i assume you all love potatoes the maximum amount as I do

These mushroom stuffed potato cakes are vegan, egg-free, nut-free and gluten-free. I used gluten-free flour within the potato mix to form the potato easier to shape into cakes, but you ought to be ready to use other sorts of flour and flour will certainly work if you’re not avoiding gluten.

Mushrooms, lemon and dill go rather well together, so that’s the mixture i made a decision to use to fill these potato cakes. you'll use other herbs like parsley or coriander, but i might definitely recommend dill if you'll line up of it. I also added a pinch of chilli flakes for a touch kick, but if you don’t handle chilli well then by all means you'll leave it out.

This recipes makes 8 cakes, but the cakes I made were fairly big, so you'll make around 10 cakes if you favor a smaller serving size.

MUSHROOM STUFFED POTATO CAKES

Makes – 8-10 cakes

Ingredients

1 kg potatoes, peeled and diced
3/4 cup gluten-free flour . Regular flour also will work
Salt & pepper to taste

For the mushroom filling

250g mushrooms, finely diced
1 medium onion, finely chopped
2 garlic cloves, finely chopped
15g dill, roughly chopped
1 tbsp oil
2 tbsp juice
Salt & pepper to taste
Pinch of chilli flakes
More oil for frying

Method

Add the diced potatoes to an outsized pan and canopy with water. bring back a boil, lower the warmth and leave to simmer until cooked through (20-30 minutes). Drain, mash and season well with salt and pepper. Leave to chill while you create the filling.
Heat 1 tbsp oil during a frypan and sauté the onions for about 5 minutes. Add the garlic, mushrooms, juice , chilli flakes and season to taste with salt and pepper. Cook for about quarter-hour or until the mushrooms and soft and most of the liquid has evaporated. begin the warmth and fold within the chopped dill.
Mix the flour into the mashed potatoes and begin shaping. Take a few of tablespoons of the dough and flatten them out into flat patties. Add a few tablespoon of the mushroom mixture within the middle, then top with more of the potato mixture and shape into round potato cakes.
Heat some oil during a frypan on high. Once the oil is hot, add the potato cakes and cook on all sides for about 2 minutes or until golden brown.
Enjoy!

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