Cooklist AI

Savory Mushroom-Stuffed Potato Patties

Name: Savory Mushroom-Stuffed Potato Patties
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Ingredients: 1 cup gluten-free breadcrumbs; 2 teaspoons salt, divided; 1/4 teaspoon black pepper; 2 garlic cloves, minced; 1/4 teaspoon paprika; 1.5 pounds of Baby Boomer potatoes; 225 grams of white-button mushrooms, finely diced; 1 yellow onion, finely minced; 3 tablespoons vegetable oil, divided; 1/2 teaspoon paprika; 1/2 cup raw tahini; 1/2 cup water; Juice of one lemon; 1/2 teaspoon salt; 1 teaspoon black pepper, divided

Get ready to dazzle your family with these delightful vegetarian Mushroom-Stuffed Potato Patties. Made with baby boomer potatoes and filled with a juicy, flavorful mushroom and onion stuffing, these patties are topped with a crispy breadcrumb coating for that perfect golden finish. Served with a smo...

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2 hr 40 min

TOTAL TIME

575

CALORIES

$1.76

PER SERVING

Ingredients

POTATO PATTIES

4 SERVINGS

1 cup gluten free breadcrumbs

2 tsp salt

divided

1 1/2 lbs baby boomer potatoes

7 7/8 g white button mushrooms

TAHINI SAUCE

Directions

POTATO PATTIES

2 hr

PREP TIME

40 min

COOK TIME

2 hr 40 min

TOTAL TIME

Boil the Baby Boomer potatoes in a large pot with enough water to cover them. Cook until easily pierced with a fork, about 15 minutes. Drain and let dry.

While the potatoes are cooking, sauté the finely minced onion in 1 tablespoon of vegetable oil over medium-high heat until it changes color, about 10 minutes.

Add the finely diced mushrooms to the sautéed onions along with an additional tablespoon of vegetable oil. Let cook for about 10 minutes.

Season the mushrooms and onions with 1 teaspoon of salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of black pepper.

Mash the boiled potatoes with a fork until creamy. Season the potato mash with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Preheat the oven to 350F (180C) and line a baking sheet with parchment paper, lightly brushed with oil.

Shape the potato patties by taking a portion of the mashed potatoes and flattening it into a thin layer. Place a spoonful of the mushroom mixture at the center of the potato layer and close the potatoes around the filling to form a ball. Flatten it slightly into a patty.

Roll each patty in gluten-free breadcrumbs and place on the prepared baking sheet.

Bake the potato patties for 20 minutes, then carefully flip them with a spatula and bake for an additional 10 minutes.

TAHINI SAUCE

While the patties are baking, blend the water, raw tahini, garlic cloves, lemon juice, salt, pepper, and paprika until smooth to make the tahini sauce.

SERVING

Serve the patties hot with the tahini sauce on the side.

Health Info

Macros

65g

CARBS

31g

FAT

13g

PROTEIN

Allowed on these diets

VEGETARIAN