Directions

• Begin by peeling the three large potatoes and cutting them into evenly sized chunks. Place the potato pieces into a large pot of salted water and bring to a boil over medium-high heat. Boil for about 15 minutes, or until they are fork-tender. Drain the potatoes in a colander and let them cool slightly before transferring them to a large bowl for mashing.
• Once the cooked potatoes have cooled for a few minutes, use a potato masher or fork to mash them until smooth and fluffy. Make sure there are no lumps for a tender texture. Allow the mashed potatoes to cool completely while you prepare the mushroom filling.
• Heat a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, stirring occasionally, until the onions turn translucent and fragrant.
• Next, stir in the chopped mushrooms and minced garlic. Cook this mixture for about 5-7 minutes, or until the mushrooms are browned and tender. Season with thyme, salt, and pepper to taste.
• In the bowl with your cooled mashed potatoes, add the sautéed mushroom mixture, breadcrumbs, and the beaten egg. Use a spatula or spoon to mix everything together until well combined.
• Take a handful of the potato and mushroom mixture and shape it into a patty about 3 inches in diameter. Repeat this process until you’ve formed all your cakes.
• On a plate, pour out the breadcrumbs, ensuring an even layer. Carefully coat each potato cake in the breadcrumbs, pressing slightly so they adhere well.
• In a skillet, heat a generous amount of olive oil over medium-high heat until it's hot and shimmering. Add the breaded potato cakes to the skillet in batches and fry each cake for about 4-5 minutes per side.
• Once the cakes are perfectly fried, use a slotted spatula to transfer them to a plate lined with paper towels to absorb any excess oil.
• To finish, sprinkle fresh parsley over the warm Mushroom Stuffed Potato Cakes and serve them hot.