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Simple Meat Stuffed Potato Cakes Recipe

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★★★★★

4.6 from 70 reviews

These Simple Meat Stuffed Potato Cakes are a comforting and hearty dinner option that combines a crispy potato exterior with a savory ground turkey and mushroom filling. Perfect for meal prep, kid-friendly, budget-conscious, and freezer-friendly, they deliver a satisfying meal with familiar flavors enhanced by umami-rich tomato paste and herbs.

Ingredients

Scale

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 (to thicken meat juices)
  • 3/4 tsp paprika
  • 1/2 tsp dried herbs (such as thyme, oregano, or Italian seasoning)
  • 3/4 tsp salt
  • 1/4 tsp garlic powder
  • 1.5 tbsp tomato paste (for deep umami flavor)

For the potato dough:

  • 2 lb Russet potatoes (for fluffy dough)
  • 1 cup all-purpose flour (King Arthur suggested)
  • 1 large egg
  • 1 tsp salt

For cooking:

  • 3 tbsp olive oil

Instructions

  1. Prepare Potatoes and Sauté Onion: Peel and cut the potatoes into even chunks, place them in a pot of cold salted water, and bring to a boil. While potatoes cook about 15-20 minutes until fork-tender, heat 3 tbsp olive oil in a large skillet over medium heat and sauté the diced onion for 3 minutes until softened and fragrant.
  2. Cook Mushrooms and Turkey Filling: Add chopped mushrooms to the skillet with onion; cook for 6-7 minutes until mushrooms release moisture and brown slightly. Add ground turkey and break apart with a spoon. Stir in paprika, dried herbs, salt, and garlic powder. Cook about 5 minutes until turkey is no longer pink. Sprinkle flour over mixture and cook 1 minute to thicken into a light gravy. Remove from heat and let cool slightly.
  3. Process Filling with Tomato Paste: Transfer cooled meat mixture to a food processor, add tomato paste, and pulse until mixture becomes sticky and cohesive but still slightly chunky, ensuring it binds well without becoming a smooth paste. Set aside to cool completely.
  4. Make Potato Dough: Drain potatoes well, let cool slightly, then mash until smooth and fluffy. Add egg, salt, and flour, mixing gently by hand or with a spoon until a soft, slightly sticky dough forms. Add more flour by tablespoon if dough is too wet. Avoid over-kneading to keep dough light.
  5. Shape and Fill Potato Cakes: Divide dough in half and roll each half into an 8-inch log. Cut each log into 7 equal pieces for 14 portions. Flatten each piece into a 3-inch round, place about 1 tablespoon of meat filling in the center, then fold edges up and pinch firmly to seal into a patty. Place finished patties on parchment-lined tray.
  6. Fry Potato Cakes: Heat olive oil in a large skillet over medium-high heat until shimmering. Fry patties in batches, 2-3 minutes per side until golden brown and crispy on the outside. Ensure filling is heated through and patties hold their shape. Drain on paper towels and serve warm.

Notes

  • Use starchy potatoes like Russets or Yukon Golds for best binding and texture.
  • Drain boiled potatoes well and let them steam dry before mashing to avoid soggy dough.
  • Do not overfill the cakes with meat mixture to avoid bursting during frying.
  • Keep oil at medium heat to achieve a golden crust without burning.
  • Dust hands and work surface with flour if dough is sticky to handle.
  • Let the filling cool completely before stuffing, so the dough doesn’t become too soft.
  • These cakes freeze well for up to 3 months; wrap individually before freezing.
  • Reheat in skillet or oven to retain crispiness; microwaving is fastest but yields less crisp texture.

Keywords: meat stuffed potato cakes, potato cakes recipe, ground turkey recipe, crispy potato cakes, easy dinner recipes, family-friendly meals, meal prep recipes, freezer-friendly meals

Find it online: https://foodbylina.com/simple-meat-stuffed-potato-cakes-recipe/