These stuffed potato pancakes turn simple boiled potatoes into a comforting, crispy-on-the-outside brunch or light meal. Each patty is shaped from a soft potato dough, filled with a savory mushroom-and-onion mixture, and finished with melted mozzarella or cheddar tucked inside. The outside fries up golden and crunchy in a skillet, while the center stays warm, creamy, and cheesy. Because the potato mixture is made from already-boiled potatoes, everything comes together quickly once the filling is cooked and cooled. The key is letting the mushroom mixture brown well for deeper flavor and allowing the stuffed patties to firm up in your hands before they hit the hot pan, so they hold their shape and seal in the filling.
Ingredients
Potato Pancake Mixture
- 4 large potatoes, peeled and boiled
- 1 large egg (or plain yoghurt, as used here)
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
Stuffing
- 500 gr chopped mushrooms (large brown mushrooms used here)
- 1 small onion, finely diced
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup shredded mozzarella or cheddar cheese
- Salt and pepper, to taste
For Frying
- 3–4 tbsp vegetable oil
Instructions
- Prepare the filling base
Place a skillet on the stove over medium heat and add a little of the vegetable oil (you will use the remaining oil later for frying the pancakes). Once the oil is warm, add the finely diced onion. Stir frequently and cook until the onion softens and turns translucent, making sure it doesn’t brown too quickly. This gentle start helps the onion sweeten and melt into the mushrooms. - Cook and brown the mushrooms
Add the chopped mushrooms to the skillet with the onions. Spread them out in an even layer so they can make good contact with the hot surface. Let them cook, then stir and repeat, allowing time between stirs so the mushrooms can release their moisture and then brown properly. Continue cooking until the mushrooms look noticeably deeper in color and most of the liquid has cooked off. This step is important because a wet filling can make the pancakes harder to seal and can soften the potato dough. - Season the filling
Sprinkle the garlic powder and paprika evenly over the mushroom mixture. Add salt and pepper to taste. Stir well so the seasonings coat the mushrooms and onions evenly. Cook for a short moment just to blend the flavors, then remove the skillet from the heat. - Add the cheese and cool the filling
While the mushroom mixture is still warm (but not piping hot), mix in the shredded mozzarella or cheddar cheese. Stir until the cheese is well distributed through the filling. The goal is not to fully melt the cheese in the skillet, but to combine it so it will melt inside the pancakes during frying. Set the filling aside and let it cool. Cooling helps the mixture become easier to scoop and prevents it from softening the potato dough during assembly.
- Make the potato mixture
Transfer the boiled potatoes to a large bowl and mash them until smooth. Take a moment to break up any lumps, because a smoother mash makes shaping easier and helps the patties hold together. Add the large egg or plain yoghurt, then add the flour. Season with salt and pepper to taste. Mix until you get a soft, workable dough. It should feel cohesive and easy to handle, not overly wet. If needed, mix a little longer to fully incorporate the flour so the dough is uniform. - Shape and fill the pancakes
Scoop a small handful of the potato mixture and flatten it in your hand to form a small round. Keep the center slightly thicker than the edges so it can support the filling. Place a spoonful of the cooled mushroom-and-cheese mixture in the center. Now gently lift and fold the edges of the potato round up and over the filling. Pinch and press the seams together carefully to seal, then flatten slightly into a patty shape. Take your time here: a good seal prevents cheese from leaking while frying. Repeat until you have used the remaining potato mixture and filling, shaping each pancake as evenly as possible so they cook at the same rate. - Fry until golden and crisp
Heat the remaining vegetable oil in a non-stick skillet over medium heat. Once the oil is hot, place the stuffed pancakes into the pan, leaving space between them so they fry rather than steam. Cook for 3–4 minutes on the first side, or until the bottom is golden and crisp. Flip carefully and cook the other side for another 3–4 minutes, until equally golden. Adjust the heat if they brown too quickly; medium heat helps the outside crisp while warming the cheesy center. - Serve warm
Remove the pancakes from the skillet and serve while warm so the cheese stays gooey. Serve as-is or garnish with fresh parsley or chives, and pair with sour cream or your favorite dipping sauce. Adapted from Grandma’s recipes.