Directions

1. Step

In a hot pan, melt 20g unsalted butter, then add 8g minced garlic and 80g chopped onion. Sauté until the onion turns translucent. Add the sliced mushrooms and cook until soft. Pour in 100ml of milk and add 15g parmesan cheese. Let it simmer. Once the mushrooms are tender, stir in 10g all-purpose flour to thicken the mixture. Turn off the heat, then season with 2 pinches of salt and black pepper to taste. Let the mixture cool.

2. Step

Cut the 336g potato into thin slices for faster cooking. Place them in a bowl with water and microwave for 7 minutes (at 700W) until fully cooked. Mash the potatoes while they are still hot. Add 2g salt, 10g sugar, 15g butter, and 80g potato starch, then mix until a smooth dough forms.

3. Step

Divide the potato dough into 5 equal portions and flatten each piece into a round shape. Place 1 tbsp of the creamy mushroom filling in the center, then add mozzarella cheese if desired. Carefully seal the edges and shape into a smooth, round patty. Heat cooking oil in a pan and fry the stuffed potato cakes until golden brown on both sides. Remove from the pan and serve hot!

Cheesy Mushroom Stuffed Potato Cakes