Stuffed Potato Patties with Mushroom Filling

Crispy on the outside, creamy inside, with a savory mushroom and cheese center and a bright dill yogurt sauce

Prep Time: 40–50 minutes
Cook Time: 20–25 minutes
Total Time: 1 hour 10–15 minutes
Servings: 6

These patties combine smooth mashed potatoes, flavorful mushroom filling, and melty mozzarella, coated and fried to golden perfection. Served with dill yogurt sauce, they make an elegant appetizer or a hearty main course.

Ingredients

For the Potato Mixture

1 kg (2.2 lbs) starchy potatoes (Russet or Yukon Gold)
2 large eggs, beaten
15 g (2 tablespoons) all-purpose flour
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper

For the Mushroom Filling

400 g (14 oz) fresh mushrooms, finely chopped
1 medium onion, finely diced
1 large carrot, grated
45 g (3 tablespoons) unsalted butter
100 g (3.5 oz) mozzarella, cut into small cubes
Salt and pepper to taste

For Coating and Frying

120 g (1 cup) all-purpose flour
1 large egg, beaten
Additional butter for frying

For the Dill Yogurt Sauce

2 tablespoons (30 g) plain yogurt
2 tablespoons fresh dill, finely chopped
Pinch of salt

Step-by-Step Instructions

1. Prepare the Mashed Potatoes

Peel and cut potatoes into uniform chunks.
Place in cold, salted water and bring to a boil.
Cook until tender when pierced with a fork (about 15–20 minutes).
Drain thoroughly and return potatoes to the pot over low heat for 1–2 minutes to remove excess moisture.
Mash while hot until completely smooth.
Add 2 beaten eggs, 2 tablespoons flour, salt, and pepper. Mix until combined but do not overmix.
Let the mixture cool until comfortable to handle.

2. Make the Mushroom Filling

Finely chop mushrooms with a knife or food processor.
Melt butter in a large skillet over medium heat.
Add diced onion and cook until soft and translucent (5–6 minutes).
Add grated carrot and cook 2–3 minutes until softened.
Add chopped mushrooms and increase heat to medium-high. Cook, stirring frequently, until all moisture evaporates (8–10 minutes).
Season generously with salt and pepper.
Transfer to a bowl and let cool completely.

3. Assemble the Patties

Place 1 cup of flour on a shallow plate for coating.
Take about 3 tablespoons of the potato mixture and flatten in your palm.
Make a small well in the center.
Place 1 tablespoon mushroom filling and a cube of mozzarella in the well.
Fold edges over to enclose filling completely. Shape into an oval patty about 3 inches long.
Coat thoroughly in flour, shaking off excess.
Repeat with remaining mixture.

4. Cook the Patties

Heat 2 tablespoons butter in a large skillet over medium heat.
Dip flour-coated patties in beaten egg.
Place patties in the hot pan without overcrowding.
Fry 3–4 minutes per side until golden brown and crispy.
Transfer to paper towels to drain excess butter.
Keep warm in a 200°F oven while cooking remaining batches.

5. Prepare the Dill Yogurt Sauce

In a small bowl, combine yogurt, chopped dill, and a pinch of salt.
Refrigerate until ready to serve.

Tips for Success

Use starchy potatoes for a fluffy, smooth texture.
Ensure mashed potatoes and filling are cooled before assembly to prevent breakage.
If the potato mixture is too soft, chill in the refrigerator for 30 minutes.
Test oil temperature with a small piece of mixture; it should sizzle gently.
Don’t flip patties too early—wait until a golden crust forms.

Storage and Reheating

Uncooked Patties: Store between layers of parchment paper in the fridge for up to 24 hours.
Cooked Patties: Keep in an airtight container in the fridge for 2–3 days. Reheat in a 350°F oven for 10–12 minutes.
Dill Sauce: Refrigerate for up to 3 days.

Nutrition (Per Serving, Serves 6)

Calories: 380 kcal
Total Fat: 15 g
Saturated Fat: 8 g
Cholesterol: 120 mg
Sodium: 450 mg
Total Carbohydrates: 52 g
Dietary Fiber: 4 g
Protein: 12 g
Iron: 10% DV
Calcium: 15% DV