All Recipes Cake





Yield: 8 to 10 Cakes

Add these delicious, fluffy potato cakes rammed with the aromatic lemony herby mushroom mixture to your weekly menu meals. I bet your whole family will be thrilled!


1 kg potatoes, peeled and diced

3/4 c gluten-free plain flour. Regular plain flour will also work

Salt & pepper to taste

Mushroom filling:

250g mushrooms, finely diced

1 medium onion, finely chopped

2 garlic cloves, finely chopped

15g dill, roughly chopped

1 tablespoon oil

2 tablespoons lemon juice

Salt & pepper to taste

Pinch of chilli flakes

Extra oil for frying


Step 1: In a large pan with water, add the sliced potatoes. Make sure that the water is enough to submerge the potatoes.

Step 2: Allow the water to boil.

Step 3: Reduce the heat to low and let the potatoes simmer for about 20 to 30 minutes or until soft.

Step 4: Drain the potatoes and put them in a mixing bowl.

Step 5: Season the potatoes with salt and pepper, then mash well. Let it sit at room temperature to cool.

Step 6: Put a frying pan on the stovetop and turn to medium heat.

Step 7: Add 1 tablespoon of oil and allow it to become hot.

Step 8: Add the chopped onions and saute for 5 minutes or until translucent.

Step 9: Add the mushrooms, lemon juice, chilli flakes, garlic, salt, and pepper. Cook for 15 minutes or until aromatic and the mushrooms are soft.

Step 10: Remove the pan from the heat and add the chopped dill.

Step 11: Add flour into the bowl with the mashed potatoes. Stir until well combined.

Step 12: Get a few tablespoons of the dough and shape them into patties.

Step 13: Get 1 tablespoon of the mushroom mixture and put it in the middle of a patty, then add more potato mixture on top. Form it into a round potato cake. Repeat this to the rest of the ingredients.

Step 14: Put a frying pan on the stovetop and turn to high heat.

Step 15: Add oil and allow it to become hot.

Step 16: Add the potato cakes and fry for 2 minutes per side or until golden brown.

Step 17: Serve and enjoy!