These Potato & Mushroom Cheese-Stuffed Patties transform humble pantry staples into a comforting, crowd-pleasing delight. Tender mashed potatoes are seasoned with paprika, Italian herbs, and black pepper, then bound with egg and flour to form a pliable dough. Earthy mushrooms sautéed with garlic and onions serve as the savory filling, enriched by melty slices of hard cheese. Each patty is shaped, filled, and pan-fried until golden and crisp, creating a contrast of textures—crispy exterior, creamy potato interior, and molten cheese center. Serve them with a dollop of sour cream or a fresh green salad for a satisfying appetizer, snack, or light meal that will have everyone asking for seconds.
Cooking Time
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Preparation: 25 minutes (including boiling and cooling potatoes, chopping, and sautéing)
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Assembly: 20 minutes (mixing dough, forming patties, stuffing)
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Cooking: 15 minutes (pan-frying patties in batches)
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Total Time: Approximately 60 minutes
Ingredients
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800 g (1.75 lb) potatoes (about 4–5 medium), peeled and quartered
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1 teaspoon salt (for boiling potatoes), plus salt to taste
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2 tablespoons vegetable oil, divided
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30 g (2 Tbsp) butter, divided
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2 cloves garlic, finely chopped
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1 small onion, finely diced
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300 g (10.5 oz) mushrooms, finely chopped
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½ teaspoon ground black pepper, plus more to taste
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1 teaspoon sweet paprika
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1 teaspoon dried Italian herbs (oregano, thyme, basil blend)
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1 egg
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½ cup (about 60 g) all-purpose flour, plus extra for dusting
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2 cloves garlic, chopped (for quick sauté)
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180 g (6.3 oz) hard cheese (such as cheddar or Gouda), cut into thin slices
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Vegetable oil, for shallow frying
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Sour cream, for serving
Step-by-Step Cooking Directions
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Boil the Potatoes: Place quartered potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Cook until tender when pierced with a fork—about 15–18 minutes. Drain completely.
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Mash and Season: Return drained potatoes to the pot. Mash thoroughly with a potato masher—no need to add extra butter or cooking liquid. Season with salt to taste, ½ teaspoon ground black pepper, 1 teaspoon paprika, and 1 teaspoon Italian herbs. Stir to combine, then spread the mash out on a baking sheet to cool completely (about 10 minutes).
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Sauté the Aromatics: While potatoes cool, heat 1 tablespoon of butter and 1 tablespoon vegetable oil in a skillet over medium heat. Add finely diced onion and sauté for 2 minutes until translucent. Stir in 2 chopped garlic cloves and cook for 30 seconds. Add chopped mushrooms, season with a pinch of salt, and cook for 3 minutes until moisture has evaporated. Set mushroom filling aside to cool.
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Combine Dough: Transfer cooled potato mash to a large bowl. Crack in 1 egg and sprinkle ½ cup flour over top. Mix thoroughly until a smooth, slightly sticky dough forms. If too wet, add a tablespoon more flour; if too stiff, add a splash of milk or a small knob of butter.
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Form Patties: Dust your work surface and hands with flour or lightly grease your palms with oil. Take a golf-ball-sized portion of potato dough, flatten it into a disc, and place it on the surface.
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Stuff Patties: Spoon about 1 tablespoon of the cooled mushroom mixture into the center of each disc. Top with a slice of cheese. Fold the edges of the potato disc over the filling and gently press to seal, forming a thick, round patty. Ensure no filling can leak out. Repeat with remaining dough and filling.
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Pan-Fry Patties: In a heavy skillet, heat enough vegetable oil to coat the bottom over medium heat. Fry patties in batches, 2–3 at a time, for about 3–4 minutes per side, until golden brown and crisp. Adjust heat as needed to prevent burning. Remove to a paper-towel-lined plate to drain.
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Serve: Transfer hot patties to a platter and serve immediately with sour cream or your favorite dipping sauce.
Nutritional Information
(Per patty; recipe yields 8 patties)
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Calories: 230 kcal
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Protein: 7 g
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Carbohydrates: 24 g
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Dietary Fiber: 2 g
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Sugars: 1 g
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Fat: 11 g
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Saturated Fat: 5 g
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Sodium: 310 mg
The Origins and Popularity of the Recipe
Potato-based dumplings and patties appear across many cuisines, from Eastern European draniki and Italian gnudi to Latin American papas rellenas. Stuffing potato dough with meat, cheese, or mushrooms transforms simple starch into a hearty snack or meal. The concept of pan-fried potato pockets gained traction as home cooks sought budget-friendly, vegetarian-friendly dishes during wartime rationing and economic downturns. In recent years, stuffed potato patties have enjoyed renewed popularity on social media food channels for their comforting appeal, portability, and endless filling possibilities. This Mushroom & Cheese variation taps into that tradition with a vegetarian twist that satisfies even the heartiest appetites.
Reasons Why You’ll Love the Recipe
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Comforting & Familiar: Crispy outside, creamy inside—just like classic potato pancakes but with a gooey cheese surprise.
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Vegetarian-Friendly: No meat required—mushroom filling lends umami depth.
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Make-Ahead & Freezable: Assemble patties ahead of time and freeze; pan-fry or bake from frozen.
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Customizable: Swap fillings with cooked spinach, sun-dried tomatoes, or crumbled feta.
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Kid-Approved: Melty cheese and mild seasoning appeal to younger palates.
Health Benefits
Potatoes provide complex carbohydrates, potassium, vitamin C, and dietary fiber—especially when skins are retained. Mushrooms contribute B vitamins, selenium, and antioxidants like ergothioneine, which support immune function. Onions and garlic offer anti-inflammatory compounds, while parsley (in the Italian herbs blend) supplies vitamin K and flavonoids. Using moderate oil and portion control keeps overall fat and calories balanced. Pair these patties with a green salad or steamed vegetables for a nutrient-dense meal.
Serving Suggestions
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With Dips: Offer sour cream, tzatziki, or spicy aioli alongside for dipping.
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As a Sandwich: Serve between toasted buns with lettuce and tomato for a vegetarian burger.
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On a Platter: Arrange with pickles, olives, and roasted peppers for a mezze-style spread.
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Brunch Option: Pair with scrambled eggs and fresh fruit for a leisurely weekend breakfast.
Common Mistakes to Avoid
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Filling Leakage: Don’t overfill patties—leave enough dough edge to seal completely.
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Too Wet Dough: If the mash hasn’t cooled, add extra flour to prevent sogginess.
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Oil Too Hot: Medium heat ensures a golden crust without burning before the filling warms through.
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Skipping Seasoning: Taste the potato mash and mushroom filling separately to adjust salt and spices before assembly.
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Overcrowding Pan: Fry in batches to maintain oil temperature and even browning.
Pairing Recommendations
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Wines: A crisp Sauvignon Blanc or light Pinot Grigio balances the richness.
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Beers: A Belgian witbier or pale ale complements the earthy mushrooms.
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Non-Alcoholic: Sparkling water with lemon or a lightly sweetened iced tea refreshes the palate.
Cooking Tips
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Uniform Sizes: Weigh or eyeball consistent dough portions so patties cook evenly.
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Passive Cooling: Spread mashed potatoes on a tray to cool quickly and prevent dough from sticking.
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Breadcrumb Coating: For extra crunch, roll patties in panko before frying.
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Oven Finish: After frying, transfer patties to a 180 °C (350 °F) oven for 5 minutes to ensure the cheese center is fully melted.
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Air-Fryer Option: Cook frozen patties in an air fryer at 200 °C (400 °F) for 10–12 minutes, flipping halfway.
Similar Recipes to Try
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Classic Potato Pancakes (Draniki)
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Cheesy Spinach & Potato Croquettes
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Paprika-Spiced Papas Rellenas
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Indian Aloo Tikki
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Italian Gnocchi Fritti
Variations to Try
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Spinach & Feta: Replace mushrooms with sautéed spinach and feta cheese.
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Chili Cheese: Stir in chopped jalapeños and pepper jack cheese for heat.
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Herb & Garlic: Mix in fresh rosemary and extra garlic for aromatic flavor.
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Bacon & Cheddar: Add cooked, crumbled bacon and sharp cheddar to the filling.
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Sweet Potato: Substitute mashed sweet potatoes and top with a chipotle cream drizzle.
Ingredient Spotlight
Mushrooms: Low in calories but rich in umami compounds, mushrooms enhance vegetarian dishes with a meaty texture and depth of flavor. Their natural glutamates complement potatoes and cheese, making them an ideal stuffing for these patties.
Conclusion
Potato & Mushroom Cheese-Stuffed Patties are a testament to the magic of simple ingredients. With their crisp exterior, creamy potato body, and molten cheese center, they offer a satisfying blend of textures and flavors. Versatile enough for appetizers, mains, and snacks, these patties shine at family dinners, potlucks, or solo indulgence. Make a batch, freeze some for later, and customize the fillings to suit your taste—either way, you’ll delight in every golden bite.
Frequently Asked Questions
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Can I make these patties ahead of time?
Yes—assemble and refrigerate up to 24 hours before frying, or freeze unfried patties for up to one month. -
How do I prevent the dough from sticking?
Ensure mashed potatoes are fully cooled and dust hands with flour or oil before shaping. -
What cheese melts best?
Semi-soft varieties like Gouda, mozzarella, or young cheddar melt smoothly without overpowering. -
Can I bake instead of fry?
Yes—brush patties lightly with oil and bake at 200 °C (400 °F) for 20 minutes, flipping halfway. -
Is this recipe gluten-free?
Substitute all-purpose flour with a gluten-free blend and ensure any added breadcrumbs are gluten-free. -
How do I get a crisp exterior?
Maintain medium heat and don’t overcrowd the pan; use enough oil to coat the surface. -
Can I add other vegetables?
Absolutely—finely diced carrots, bell peppers, or zucchini work well in the filling. -
What’s the best dipping sauce?
Tangy sour cream, garlic aioli, or a salsa verde complement the earthy filling. -
How can I reduce calories?
Shallow-bake rather than fry, or use an air fryer for a lighter crust. -
What’s the ideal serving temperature?
Serve hot or warm to enjoy the melted cheese center; if cooled, reheat briefly in the oven