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Crispy Vegetarian Stuffed Potato Patties with Mushroom Magic Recipe

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★★★★★

4.6 from 130 reviews

Delight in these Crispy Vegetarian Stuffed Potato Patties filled with a savory mushroom magic blend. Soft, creamy mashed Baby Boomer potatoes encase a flavorful sautéed mixture of white-button mushrooms and golden onions, seasoned with smoky paprika and black pepper. Coated in gluten-free breadcrumbs and baked to golden perfection, these patties offer a crispy outside and a tender, flavorful core—perfect as a satisfying snack or side dish for any meal.

Ingredients

Scale

Potato Base

  • 4 cups Baby Boomer potatoes (a creamy, fluffy base)

Mushroom Filling

  • 1 cup White-button mushrooms (finely diced)
  • 1 medium Yellow onion (finely minced)
  • 1 teaspoon Paprika (adds smoky flavor, divided)
  • 1 teaspoon Salt (to taste, divided)
  • 1 teaspoon Black pepper (to taste, divided)

Coating and Cooking

  • 1 cup Gluten-free breadcrumbs (or regular if gluten is not a concern)
  • 2 tablespoons Vegetable oil (for frying and greasing, divided)

Instructions

  1. Boil the Potatoes: Wash the Baby Boomer potatoes thoroughly, place them in a large pot, cover with water, and bring to a boil. Cook for about 15 minutes or until easily pierced with a fork. Drain and set aside to dry.
  2. Sauté the Onion: Finely mince the yellow onion. Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the onion and sauté for around 10 minutes until golden brown and fragrant.
  3. Cook the Mushrooms: Finely dice the white-button mushrooms. Add another tablespoon of vegetable oil to the pan with the onions, then add mushrooms. Cook for 10 minutes, stirring occasionally. Season with ½ teaspoon paprika, salt, and black pepper to taste. Remove from heat and set aside.
  4. Mash the Potatoes: In a large bowl, mash the cooked potatoes until creamy and smooth. Season with 1 teaspoon of salt and additional black pepper to taste. Mix well to combine.
  5. Preheat Oven: Preheat your oven to 350°F (180°C) and prepare a baking sheet by lining it with parchment paper and lightly greasing with oil.
  6. Form Patties: With wet hands, take a portion of the potato mash and flatten it in your palm. Place about ½ teaspoon of the mushroom filling in the center and mold the potato around it to enclose the filling, forming a round patty.
  7. Coat Patties: Pour gluten-free breadcrumbs onto a flat plate. Brush each patty lightly with vegetable oil and roll it in the breadcrumbs evenly to coat. Place each coated patty on the prepared baking sheet.
  8. Bake Patties: Bake the patties in the preheated oven for 20 minutes. Carefully flip each patty and bake for another 10 minutes until golden brown and crisp on both sides.
  9. Serve: Remove from the oven and serve immediately while hot and crispy for the best texture and flavor.

Notes

  • Using wet hands to shape the patties helps prevent sticking.
  • Gluten-free breadcrumbs can be substituted with regular breadcrumbs if gluten is not a concern.
  • If you prefer a crispier exterior, briefly pan-fry the patties after baking.
  • Potatoes should be thoroughly dried after boiling to achieve a creamy mash that binds well.
  • These patties can be served as a snack, appetizer, or side dish alongside your favorite dipping sauces.

Keywords: potato patties, vegetarian snack, stuffed potatoes, mushroom filling, gluten-free breadcrumbs, baked potato patties, crispy vegetarian patties

Find it online: https://kitchenwithkai.com/crispy-vegetarian-stuffed-potato-patties-with-mushroom-magic-recipe/