mushroom stuffed potato cake

INGREDIENTS

1 kg potatoes

½ cup chickpea flour 

Filling

Srirachi Humble Seedz Cream Cheeze

250g Mushrooms

1 medium onion

2 tbsp olive oil

1 tsp paprika

Salt & pepper to taste

HOW TO MAKE

Boil the potatoes until soft. (approx. 25 minutes). Drain water, mash and season with salt and pepper. Allow to cool.

Add a dash of olive oil into frying pan and sauté the onions for 5–10 minutes on a low-medium heat. Add the chopped mushrooms, paprika, lemon juice, and season to taste with salt and pepper. Cook on medium heat for about 10 minutes or until the mushrooms are soft and most of the liquid has evaporated. Take off the heat and allow to cool.

Mix the flour into the mashed potatoes to make a dough. 

Take about half a cup of dough and flatten out to make patties. Add about a tablespoon of the mushroom mixture and a tablespoon of Humble Seedz in the middle, then fold over the edges to make a round cake.

Heat some olive oil in a frying pan on medium heat. Once the oil is hot, add the potato cakes and cook on each side for about 4 minutes or until golden brown.

Serve hot or cold.

Makes 8-10 cakes

MORE IDEAS FOR MUSHROOM STUFFED POTATO CAKES

We use chickpea flour because it’s gluten-free. You can use regular flour, or maybe something a little different like chestnut flour.