Stuffed Potato Patties with Mushroom Filling

Ingredients
For the Potato Mixture:
1 kg (2.2 lbs) starchy potatoes (such as Russet or Yukon Gold)
2 large eggs
15g (2 tablespoons) all-purpose flour
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
For the Mushroom Filling:
400g (14 oz) fresh mushrooms, finely chopped
1 medium onion, finely diced
1 large carrot, finely grated
45g (3 tablespoons) unsalted butter
100g (3.5 oz) mozzarella cheese, cut into small cubes
Salt and freshly ground black pepper to taste
For Coating:
120g (1 cup) all-purpose flour
1 large egg, beaten
Additional butter for frying
For the Dill Yogurt Sauce:
2 tablespoons (30g) plain yogurt
2 tablespoons fresh dill, finely chopped
Pinch of salt
Detailed Instructions
Preparing the Perfect Mashed Potatoes
Peel potatoes and cut into uniform chunks.
Place in cold, salted water and bring to a boil.
Cook until tender when pierced with a fork (about 15-20 minutes).
Drain thoroughly and return to pot over low heat for 1-2 minutes to remove excess moisture.
Mash while hot until completely smooth.
Add 2 beaten eggs, 2 tablespoons flour, salt, and pepper.
Mix until well combined but don’t overmix.
Allow to cool until comfortable to handle.
Creating the Flavorful Filling
Finely chop mushrooms using a sharp knife or food processor.
Melt butter in a large skillet over medium heat.
Add diced onion and cook until soft and translucent (5-6 minutes).
Add grated carrot and cook for 2-3 minutes until softened.
Add chopped mushrooms and increase heat to medium-high.
Cook, stirring frequently, until all moisture evaporates (8-10 minutes).
Season generously with salt and pepper.
Transfer to a bowl and let cool completely.
Assembly Process
Place 1 cup flour on a shallow plate.
Take about 3 tablespoons of potato mixture and flatten in your palm.
Create a small well in the center.
Place 1 tablespoon mushroom filling and a cube of mozzarella in the well.
Carefully fold edges over to enclose filling completely.
Shape into an oval patty about 3 inches long.
Coat thoroughly in flour, shaking off excess.
Repeat with remaining mixture.
Cooking to Golden Perfection
Heat 2 tablespoons butter in a large skillet over medium heat.
Dip flour-coated patties in beaten egg.
Place in hot pan, being careful not to overcrowd.
Fry for 3-4 minutes per side until golden brown and crispy.
Transfer to paper towels to drain excess butter.
Keep warm in a 200°F oven while cooking remaining batches.
Preparing the Sauce
In a small bowl, combine yogurt and chopped dill.
Season with salt to taste.
Refrigerate until ready to serve.
Expert Tips
Use starchy potatoes for the best texture.
Make sure mashed potatoes are completely smooth for easier shaping.
Let both potatoes and filling cool before assembly to prevent breakage.
If mixture becomes too soft, chill in refrigerator for 30 minutes.
Test oil temperature with a small piece of mixture – it should sizzle gently.
Don’t flip patties too early; wait for a golden crust to form.
Nutrition Information
Per serving (serves 6):

Calories: 380
Total Fat: 15g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 450mg
Total Carbohydrates: 52g
Dietary Fiber: 4g
Protein: 12g
Iron: 10% DV
Calcium: 15% DV
Storage and Reheating
Store uncooked patties between layers of parchment paper for up to 24 hours.
Cooked patties keep for 2-3 days in an airtight container in the refrigerator.
Reheat in a 350°F oven for 10-12 minutes until heated through.
The sauce will keep for up to 3 days refrigerated.
These stuffed potato patties offer a perfect balance of textures and flavors – crispy exterior, creamy potato, savory mushrooms, and melty cheese combine to create an unforgettable dish. The fresh dill yogurt sauce adds a bright, tangy contrast that complements the rich patties perfectly. Whether served as a main course or elegant appetizer, these patties are sure to impress.