Ingredients

For the filling:

14 oz ground turkey (avoid extra lean for better moisture)
5 oz mushrooms, chopped into 1/4-inch pieces
1 large onion, diced
2 tsp flour
3/4 tsp paprika
1/2 tsp dried herbs
3/4 tsp salt
1/4 tsp garlic powder
1.5 tbsp tomato paste

For the potato dough:

2 lb potatoes (Russets recommended)
1 cup all-purpose flour
1 large egg
1 tsp salt

For cooking:

3 tbsp olive oil

Instructions

Step 1: Peel and cut potatoes into even chunks. Place them in a pot of cold salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well and let cool slightly.

Step 2: While potatoes cook, heat olive oil in a large skillet over medium heat. Sauté diced onion for about 3 minutes until softened and fragrant.

Step 3: Add chopped mushrooms to the onion and cook for 6-7 minutes, stirring occasionally, until mushrooms release moisture and start to brown.

Step 4: Add ground turkey to the skillet, breaking it apart with a spoon. Stir in paprika, dried herbs, salt, and garlic powder. Cook for about 5 minutes until turkey is no longer pink.

Step 5: Sprinkle flour over the mixture and stir well. Cook for 1 minute to thicken the filling into a light gravy. Remove from heat and let cool for a few minutes.

Step 6: Transfer the cooled meat mixture to a food processor and add tomato paste. Pulse until sticky and cohesive but still slightly chunky. Set aside to cool completely.

Step 7: Mash the cooled potatoes until smooth and fluffy. Add egg, salt, and flour. Mix gently by hand or with a spoon until a soft, slightly sticky dough forms. Add a little more flour if too wet.

Step 8: Divide potato dough in half and roll each into an 8-inch log. Cut each log into 7 pieces to make 14 portions.

Step 9: Flatten one piece into a 3-inch round. Place about 1 tablespoon of meat filling in the center. Fold edges up and pinch firmly to seal, forming a patty. Repeat with remaining pieces. Place patties on parchment-lined tray.

Step 10: Heat olive oil in a large skillet over medium-high heat until shimmering. Fry patties in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels and serve warm.

Tips & Variations

Use russet or Yukon gold potatoes for best texture; avoid waxy potatoes which can make cakes fall apart.

Substitute ground turkey with ground beef, chicken, pork, or plant-based meat alternatives.

Try different mushrooms like cremini or portobello, or replace mushrooms with finely chopped zucchini or bell peppers.

For gluten-free, replace all-purpose flour with rice flour or a gluten-free blend.

If dough is too sticky, dust hands and surface with flour. Ensure meat filling is cool before stuffing to prevent softening the dough.

Serve with sour cream or Greek yogurt and a fresh side salad or roasted vegetables for a balanced meal.

Storage

Store leftover potato cakes in an airtight container in the refrigerator for up to 4 days, separating layers with parchment paper. For longer storage, freeze individually wrapped cakes in a freezer bag for up to 3 months. Reheat in a skillet over medium heat for 3-4 minutes per side for best crispness, or in a 375°F oven for about 15 minutes. Microwaving is fastest but will yield a softer crust.

FAQs

Can I use other types of meat instead of ground turkey?

Yes, ground beef, chicken, pork, or even plant-based ground meat can be used depending on your preference. Adjust cooking times as needed, and be sure the meat is fully cooked before stuffing.

How do I prevent the potato cakes from falling apart?

Make sure your potatoes are fully cooked and thoroughly drained to avoid excess moisture. Let them cool before mixing with flour and egg. Also, don’t overfill the cakes with meat filling and seal edges firmly. Cooking over medium heat helps create a golden crust without burning or breaking.