- Potatoes 1 kg (I used red-skinned ones)
- white rice flour 80 g
- cornstarch or tapioca flour 40 g
- salt, pepper, nutmeg
- Mushrooms 250 g , sliced
- Shallot 1 , chopped
- cloves of garlic 2 , minced
- salt & pepper to taste
- splash of mushroom ketchup
- spice mix 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder
- Oil for frying
- six slices Cheddar or cheese of choice
- six slices shredded Brunswick ham or cooked bacon
These potato cakes aren’t just any old potato cakes – they’re stuffed with herby mushrooms, Cheddar cheese and Brunswick ham, and cooked in a skillet.
They are quite easy to make, although putting them together takes a little fiddling around. Once cooked, they make a substantial lunch or dinner dish when served with a salad or greens, and can be saved and eaten cold the next day.
You can turn these potato cakes into vegetarian or vegan ones – all it takes is a little substitution of the fillings.
Peel the potatoes, cut into small pieces, and cook in salted water for about 20 minutes.
Season with salt, pepper, and nutmeg and mash them with a potato masher (not a food processor, or they will be the wrong texture).
Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well until it forms a stiff dough.
Chop mushrooms, fry the shallot in a pan with a little bit of oil for about 3-4 minutes, add the mushrooms, garlic, and mushroom ketchup.
Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
You can form the potato dough into large balls and stuff them that way, but the easiest method is to use medium-size rings – the type used to form and serve rice rounds in restaurants.
Put the mould on a baking tray, and half fill with potato.
Press potato down gently. Add cheese, ham, and some mushrooms, then add more potato on top, again pressing down gently.
Remove the ring mould, and you’ll have a perfect circular potato cake, ready to cook.
Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides.
They will be crunchy on the outside and soft on the inside. If you want them crunchier, you can bake them additionally for about 20 minutes at 375F/170C fan/gas mark 5 in the oven.
If the potatoes are of a very “fIoury” type, I would recommend using less rice flour, e.g. just 1/4 cup. The dough shouldn't be too dry or crumbly, or it won’t stick together.