Stuffed Potato Cakes are one of the best Ukrainian comfort foods. Soft and melty on the inside and crispy and crunchy on the outside. These will be gone before you know it!
Mushroom Stuffed Potato Cakes (Zrazy)
Hi friends! Are you ready for fall?
I’m definitely not. This year’s summer in the Midwest has been really good. And although my husband spent the most of our weekends preparing for his licensure exam, we still managed to squeeze in some summer fun into our busy schedule.
What’s interesting is that despite this has been my seventh year living by the Great Lakes, in August was the first time that I swam in Michigan Lake. Have you ever swam there? Michigan Lake is known to be very cold even in the hottest weather. So can you imagine how happy I was to discover that the water was really warm on that day? I had so much fun splashing in the water with my kids. So now I can proudly check off swimming in Michigan Lake off my to-do list.
But as fall approaching fast, our region has been hit with a sudden temperature drop. So, no more beach time for us this year! All of a sudden, I found myself leaning towards my slippers, warm blankets and of course comfort food. Cold weather always equals comfort food, isn’t it?
One recipe that always associates with a comfort is Zrazy or Stuffed Potato Cakes.
In Ukraine as in other Post-Soviet countries, these Potato Cakes are very popular. People love mashed potato. What can be better than this? Only mashed potato cakes stuffed with delicious mushrooms and fried until crispy perfection. Simple and delicious!
These Potato Cakes make a great Thanksgiving leftover recipe. I’m sure you’ll have loads of leftover mashed potato. So why not to make Potato Cakes? This is a type of food that always goes fast.
In Ukraine, people make Potato Cakes with all kinds of filling you can imagine. Mushrooms, sautéed cabbage, ground meat, egg and onions, you name it. Possibilities are endless. Mushrooms filling is by far my favorite. Maybe because I love all things mushrooms and can eat them raw:)) Ha-ha!
In either case, stuffed potato cakes are a crowd-pleasing dish. Give them a try and let me know what is your favorite way to use up leftover mashed potatoes in a comment form below.
- 1 small onion
- 8 oz mushrooms, cleaned and finely chopped
- 5 tablespoons olive oil
- 2 pounds potatoes, peeled and cubed
- 3 tablespoons flour
- 1 egg
- ½ cup Panko breadcrumbs
- 1½ teaspoon salt
- ¼ teaspoon pepper
- Sour cream (optional)
- 2 tablespoons chopped dill (optional)
- Heat 2 tablespoons of olive oil in a medium skillet and on a medium heat.
- Add onions and sauté for 4-5 minutes until onions are translucent. Add mushrooms and cook for 10-15 minutes or until all liquid evaporates and mushrooms are slightly brown. Stir in ½ teaspoon of salt and pepper.
- Transfer mushroom to a bowl and set aside.
- Meanwhile, cook the potatoes in large pot of gently boiling water until tender, about 15 minutes.
- Drain the potatoes and the colander. Make sure that all water has been drained.
- Transfer the potatoes in a large bowl. Add salt, flour and mix everything well.
- Stir in one egg.
- Add breadcrumbs to a medium shallow bowl and set aside.
- Place about 2 tablespoons of mashed potato mixture into a palm of your wet hand. Flatten potatoes into a disk and place about 2 teaspoons of mushroom filling inside the disc. Seal the edges together. Dredge the potato cake in Panko breadcrumbs and set aside. Continue shaping potato cakes until all potatoes and filling have been used.
- Heat 3 tablespoons of olive oil in a large non-stick skillet and over medium heat. Working in batches, cook all potato cakes for 4-5 minutes on each side or until crispy and brown.
- Serve immediately with a dollop of sour cream and sprinkling of chopped dill.
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