My cheesy mushroom stuffed potato cakes are delicious if I say so myself! Potato and cheese together just equals comfort food for me so these are great to make for a weekend brunch when you want something that feels a little more indulgent than usual.
I use all dairy free ingredients meaning this recipe is suitable for vegans although you could use dairy containing ingredients if preferred.
It did take me a couple of attempts to get the texture of the potato right as I didn’t use an egg to bind it. The trick is not to add anything else other than seasoning to the potato and make sure it isn’t over mashed and completely smooth.
Making the patties can be a little bit fiddly as they can be awkward to seal but they are honestly worth it! I have a little technique of splitting each patty into two and poking a hole into the middle of one to form a well before spooning in the sauce. I then use the second potato patty as a little lid and place it over the well, pinching the potato together with my fingers to seal it.
If you like my mushroom potato cakes you may also like my Cheesy Leek Stuffed Potato Cake which can be found here. This is a great recipe to make if you have any leftover mashed potatoes, however, you may prefer to use it up in my Bubble & Squeak Bowl which you can find here.
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