Mushroom Stuffed Potato Cakes

Mushroom Stuffed Potato Cakes

3/4 cup gluten-free plain flour. Regular plain flour will also work
Salt & pepper to taste
1 kg potatoes, peeled and diced
For the mushroom filling :
250g mushrooms, finely diced

  • First step is 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.
  • And then, 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, visit for full instruction :

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