Potato Cakes With Creamy Mushrooms Recipe

Name: Potato Cakes With Creamy Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 g waxy potatoes, peeled; 12 small onion, sliced thinly; 1 tablespoon chopped dill; ½ teaspoon salt; 15 g self raising flour; 1 egg, beaten; vegetable oil (for frying); 25 g butter; 2 shallots, chopped; 1 garlic clove, crushed; 375 g button mushrooms; 2 tablespoons chopped dill; 6 tablespoons sour cream; 6 tablespoons horseradish sauce

Servings: persons

375 g waxy potatoes, peeled
12 small onion, sliced thinly
1 tablespoon chopped dill
½ teaspoon salt
15 g self raising flour
1 egg, beaten
vegetable oil (for frying)
25 g butter
2 shallots, chopped
1 garlic clove, crushed
375 g button mushrooms
2 tablespoons chopped dill
6 tablespoons sour cream
6 tablespoons horseradish sauce

1
Grate the potatoes finely and squeeze out as much water as possible.
2
Place in a bowl with the dill, onion, salt and flour.
3
Mix in the egg until all ingredients are combined.
4
Make the mushroom sauce by melting the butter and frying the garlic and shallots for 5 minutes.
5
Add the mushrooms and fry for a further 5 minutes.
6
Remove from heat and stir in the remaining sauce ingredients, keep warm.
7
Heat the frying oil in a pan and divide the potato mix into 8.
8
Press the mix into cake shapes and fry for 3 - 4 mins each side.
9
Drain the cakes and serve with the mushroom sauce.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 375 g waxy potatoes, peeled, 12 small onion, sliced thinly, 1 tablespoon chopped dill, ½ teaspoon salt, and more.

Yes, Potato Cakes With Creamy Mushrooms falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Cakes With Creamy Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions