Mushroom and Veggie Stuffed Potato Cakes

So yummy, filling and satisfying!

Soft and melty on the inside and crispy and crunchy on the outside. These will be gone before you know it!

Makes – 8-10 cakes



1 kg potatoes, chop into chunks if they are large potatoes, mine where chats so cooked them whole.
3/4 cup gluten-free plain flour. Regular plain flour will also work
Salt and pepper, or Herbamere to taste

For the mushroom filling

4-5 mushrooms, diced
1/2 medium onion, chopped
2 garlic cloves, finely chopped
1 tsp mixed herbs
1 tbsp olive oil

1-2 tbs Apple chutney or any fruit chutney will do

2 tbs Tomato sauce

1 grated carrot

1 Lebanese eggplant

Pinch of chilli flakes
Salt and pepper or pepper to taste. A splash of Tamari is nice as well.
More oil for frying


Аdd the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30 minutes). Leave to cool while you make the filling.

Drain, mash and season well with salt and pepper.

Heat 1 tbsp oil in a frying pan and sauté the onions for about 5 minutes. Add the garlic, mushrooms, carrots, eggplant,  chutney, sauce, chilli flakes and season to taste with salt and pepper. Cook for about 10 minutes or until the mushrooms are soft and most of the liquid has evaporated. Season to taste then allow to cool slightly.

Drain, mash and season the potatoes well with salt and pepper. Mix the flour into the mashed potatoes and start shaping. Take a couple of tablespoons of the dough and flatten them out into flat patties. Add about a tablespoon or two of the mushroom mixture in the middle, then top with more of the potato mixture and shape into round potato cakes pinching the sides together.

Lay the Potato Cakes onto a lined baking tray and brown in a 180℃ oven until slightly browned on both sides. Turn at about 10-15 minutes.