This recipe is very delicious, you will definitely like it! Lunch | Lunch Recipes | Lunch Ideas | Lunch Side Dish | Lunch Dessert | Lunch Appetizer
Yield: 8 Servings
Ingredients: 1 kg potatoes, peeled and diced 3/4 cup gluten-free plain flour. Regular plain flour will also work Salt & pepper to taste For the mushroom filling 250g mushrooms, finely diced etc.
Step one. Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30 minutes). Drain, mash and season well with salt and pepper. Leave to cool while you make the filling.
Next step is, Heat 1 tbsp oil in a frying pan and sauté the onions for about 5 minutes. Add the garlic, mushrooms, lemon juice, chilli flakes and season to taste with salt and pepper. Cook for about 15 minutes or until the mushrooms and soft and most of the liquid has evaporated. Take off the heat and fold in the chopped dill.
And then, Mix the flour into the mashed potatoes and start shaping. Take a couple of tablespoons of the dough and flatten them out into flat patties. Add about a tablespoon of the mushroom mixture in the middle, then top with more of the potato mixture and shape into round potato cakes.
Thanks to: https://nadiashealthykitchen.com/mushroom-stuffed-potato-cakes/