These crispy potato pancakes have a soft mashed-potato shell with a savoury mushroom, spinach and mozzarella filling. A few minutes in the pan turns the outside golden while the cheese melts inside. Serve them warm as a cosy side, a snack or a light meal with a fresh salad.
Tips before you start
Drain the potatoes very well and let excess steam escape before mashing. Start with 2 tablespoons cornstarch; add up to 1 more tablespoon only if the mixture is too soft to shape. Cook the mushroom filling until excess liquid evaporates, then let it cool slightly. Seal the potato mixture around the filling before flattening.
How to make crispy potato pancakes with mushroom filling
- Boil the peeled, chopped potatoes in salted water for 12–15 minutes, or until tender. Drain thoroughly, let the steam escape and mash. Mix in the salt, pepper and 2 tablespoons cornstarch. Cool until comfortable to handle; add up to 1 extra tablespoon cornstarch only if needed to make a shapeable dough.
- Sauté the mushrooms in a little oil for 4–5 minutes. Add the spinach, filling seasonings and a little more cooking time until the spinach wilts and excess moisture evaporates. Cool slightly.
- Divide the potato mixture into 4–6 portions. Flatten each portion in your hand, add a little mushroom-spinach filling and mozzarella, then close the potato mixture around it and gently flatten into a pancake.
- Heat 2–3 tablespoons oil in a pan over medium heat. Fry the pancakes in batches for about 2–3 minutes per side, until golden and hot through. Turn gently and serve warm.
More recipes to try
For another cosy meal, try roasted tomato pasta with ricotta or browse the recipe collection.
A cosy potato pancake with a cheesy centre
These stuffed potato pancakes have a golden mashed-potato shell and a savoury mushroom, spinach and mozzarella filling. They are lovely served straight from the pan, when the outside is crisp and the cheese is soft. Unlike grated potato pancakes, this recipe starts with cooked mashed potatoes, which makes a tender dough you can shape around the filling.
Ingredient notes
The potatoes need to be well drained and dry enough to form a shapeable mixture. Cornstarch helps bind them: start with the smaller amount in the recipe and add a little more only if needed. Mushrooms bring savoury flavour, spinach adds colour, and mozzarella provides the melted centre. Chop the filling small enough that you can close the potato shell around it without large pieces poking through.
Shaping without cracks
Let both the potatoes and filling cool until comfortable to handle. Flatten a portion of potato in your hand, add a modest spoonful of filling and cheese, then bring the edges together before flattening gently. Seal any cracks with a little extra potato mixture. It is better to make a slightly thicker, well-sealed pancake than to stretch a thin shell around too much filling.
How to keep them from falling apart
Cook the mushrooms until their released moisture has evaporated. A wet filling can loosen the potato shell from the inside. Let the first side of each pancake form a golden crust before turning, and use a broad spatula to support it. Leave space between pancakes in the pan so you can turn them gently without knocking the others.
Serving ideas
Serve warm with a crisp green salad, cucumber or a spoonful of plain yogurt. They work as a side dish or a light meal, depending on the portion. If you enjoy potatoes with a melted cheese finish, the cheesy smashed potatoes are another lovely option.
Can I use leftover mashed potatoes?
Only if they are firm enough to shape. Mash made with plenty of milk, cream or butter may be too soft for this recipe and will not behave like the plain drained potatoes used here. Begin with the recipe as written for the most predictable texture.
Can I use a different filling?
The important thing is to keep the filling finely chopped and relatively dry. This version is written for mushrooms, spinach and mozzarella. If you change it, avoid a wet sauce inside the pancakes and do not overfill; those changes make sealing and turning more difficult.
Crispy Potato Pancakes with Mushroom Filling
Ingredients
Method
- Boil the peeled, chopped potatoes in salted water for 12–15 minutes, or until tender. Drain thoroughly, let the steam escape and mash. Mix in the salt, pepper and 2 tablespoons cornstarch. Cool until comfortable to handle; add up to 1 extra tablespoon cornstarch only if needed to make a shapeable dough.
- Sauté the mushrooms in a little oil for 4–5 minutes. Add the spinach, filling seasonings and a little more cooking time until the spinach wilts and excess moisture evaporates. Cool slightly.
- Divide the potato mixture into 4–6 portions. Flatten each portion in your hand, add a little mushroom-spinach filling and mozzarella, then close the potato mixture around it and gently flatten into a pancake.
- Heat 2–3 tablespoons oil in a pan over medium heat. Fry the pancakes in batches for about 2–3 minutes per side, until golden and hot through. Turn gently and serve warm.
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