Mushroom Stuffed Potato Cakes

This recipe is from my friend Sushma, who had previously given the recipe for Shahi Paneer. I have not tried this dish before and if I were to make it, I think I will substitute something else for the mushrooms, as I am not a huge fan of it. Perhaps some mixed veggies would be good I guess.

If you are not looking for a heavy meal, these cakes would be good to have for brunch or dinner with a salad or soup on the side. I hope you will try making this dish…..


  • Potatoes – 4 big
  • Plain flour – 2 tbsp
  • White button mushrooms – 5 to 6, sliced
  • Onion – 1 large, chopped
  • Garlic – small piece, minced
  • Green chilli – 2, chopped
  • Salt
  • Black Pepper – 2 tbsp, crushed
  • Chilli flakes – 1 tsp
  • Coriander leaves – a small bunch, chopped
  • Oil


  • Wash the potatoes well and place them in a saucepan filled with water and bring the water to a boil.
  • Potatoes should be cooked in about 15-20 mins and you can test if it’s tender by poking the potato with a fork and it should slide thru to the center quite easily.
  • Drain the water and leave it aside to cool. Once cool, you may remove the skin and mash the potatoes and add 2 tbsp of plain flour together with salt and pepper.
  • Mix them together and make a dough.
  • Divide the dough into round balls and keep it aside.
  • In a wok, heat a little oil and saute the garlic for about 2 mins.
  • Add the chopped onions and green chillies and saute for about 4-5 mins and add the mushrooms and stir well.
  • Add the chilli flakes, crushed black pepper and salt to taste.
  • Finally add the chopped coriander leaves and transfer to a plate and let it cool.
  • Once it is cool, divide into 5 portions.
  • Take the potato dough and flatten it on your palm and place the mushroom filling in the center.
  • Cover the mushroom filing with the potato dough (see pic below).
  • Keep them in the fridge for about half an hour.
  • Heat the frying pan with little oil and shallow fry the potato cake till golden brown.
  • Flip the potato cake over and let the other side get golden brown as well.
  • Serve warm.

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz

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