Mushroom and Beef Potato Cakes
Description
You'll make these potato cakes often because they have everything that you need for a complete, tasty and satisfying meal.
Ingredients
Cakes:
2 lb. potatoes, peeled and diced
1/2 c. flour
salt and pepper, to taste
Mushroom Beef Filling:
1 T. oil
1 medium onion, finely chopped
1/2 lb. ground beef
2 garlic cloves, finely chopped
8 oz. mushrooms, finely diced
1/2 t. chili flakes
1/4 c. beef stock
1 T. fresh dill, roughly chopped
salt and pepper, to taste
vegetable oil, for frying
sour cream, for serving
Directions
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Add diced potatoes to a large pot; cover with cold water; bring to a boil; lower heat; simmer until cooked through, about 20-30 minutes. Drain; mash; season well with salt and pepper. Let cool while making the filling.
Heat oil in a skillet; sauté onions with the beef for about 5-7 minutes; add garlic, mushrooms and chili flakes; season to taste with salt and pepper. Add beef stock; cook about 8-10 minutes more. Remove from heat; fold in chopped dill.
Mix flour into mashed potatoes. Take about 3 T. dough and flatten out into flat patties; add about 1 T. mushroom beef mixture to the middle; top with more potato mixture; shape into round potato cakes. Repeat.
Heat oil in a skillet on high; when oil is hot, add potato cakes; cook on each side for about 2 minutes or until golden brown.
Serve with extra dill and sour cream.