• Ingredients:
  • Water
  • pinch of salt
  • 3 large potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • ½ teaspoon chopped chives
  • 4 tablespoons flour
  • 4 tablespoons bread crumbs
  • ¼ cup shredded mozzarella cheese
  • ½ teaspoon coarse salt
  • ½ teaspoon black pepper
  • 3 tablespoons chopped chives
  • 2 tablespoons sour cream
  • 1 egg
  • 3 tablespoons vegetable oil
  • sour cream
  • chives
  • fresh ground black pepper

We can all agree that food is much more fun when it’s been stuffed with even more food such as our FunGuy stuffers, burritos, and these new mushroom sour cream and chive stuffed potato cakes! 

These perfect potato cakes are well worth the work with a crispy outside, delicious mushrooms inside, and a dollop of sour cream and a sprinkle of chives on top!

DIRECTIONS:

  1. Bring a medium sized pot of water to a boil with the pinch of salt. Add the cubed potatoes to the pot and allow them to cook about 15 minutes or until a fork slides easily into the potatoes. Drain of excess water and return the potatoes to the pot. Mash with a potato masher until smooth and no longer lumpy. Allow to cool about 
  2. While the potatoes cook, prepare the rest of the ingredients for the potato cakes and mushroom filling. 
  3. Heat the olive oil in a sauté pan over medium heat. Add the garlic and cook 1 minute. Add the FunGuy mushrooms to the pan and continue to sauté until golden brown. Toss in the chives and stir well. Turn off the heat and cover until ready to use. 
  4. Once the potatoes have been mashed, add the flour, bread crumbs, mozzarella cheese, salt, black pepper, chives, and sour cream to the pot. Add the egg to the potatoes and stir until well combined and a dough like consistency. 
  5. Divide the dough into 6-12 even sized pieces, depending on how large of cakes you would like, and roll them each into a ball. Flatten the potato dough between your hands into ¼ inch thick rounds. Spoon some of the mushroom filling into the center of the dough and fold the edges up and around the filling and press to close. Press the filled potato dough into a round patty shape, making sure that no filling is visible and the potato dough has no breaks in it. Set aside on a plate and repeat with the rest of the dough and filling.
  6. Heat the vegetable oil in a clean pan. When the oil is hot enough to fry a small piece of potato dough as soon as it hits the pan, lay the mushroom stuffed potato cakes in the pan in a single layer. Allow the cakes to fry 5-6 minutes on each side or until golden brown. Transfer the cooked cakes to a plate lined with paper towels to drain off excess oil. Repeat with the remaining cakes, adding additional vegetable oil if needed.
  7. Allow the cakes to cool about 5 minutes before serving with a dollop of sour cream, a sprinkle of chopped chives, and fresh ground black pepper if desired!

Note: Using leftover mashed potatoes will reduce time taken by half!  

Have a Fun meal!