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–+ servings
Potato cutlets mushroom stuffing recipe Draniki clatite de cartofi cu ciuperci

Potato Cutlets with Mushroom Stuffing - Draniki

These vegan potato cutlets are stuffed with a savory mushroom and onion filling, then pan-fried until golden and crisp. A comforting, crowd-pleasing dish perfect for family dinners and gatherings.
Prep Time 10 minutes
Cook Time 40 minutes
Chilling time 1 hour
Total Time 1 hour 50 minutes
Choose Serving Size 4

Ingredients 

  • 6 potatoes
  • 2 cups button mushrooms
  • 1 onion
  • 8 Tbsp flour use gluten-free flour if needed
  • 4 Tbsp psyllium husks or 2 whole eggs, for vegetarian version
  • 1 tsp salt
  • 1 tsp black pepper ground
  • 2 Tbsp olive oil
  • 1 Tbsp parsley fresh, chopped

Instructions

  • Add the unpeeled potatoes to a large pot and cover with water.
  • Bring the pot to a boil over high heat. Add salt.
  • Lower the heat and cook the potatoes on low for about 30 minutes, or until tender.
  • Discard the water. Fill the pot with cold water and peel the potatoes. Mash them until smooth with a potato masher.
  • Meanwhile, finely chop the mushrooms and onion.
  • Heat a pan over medium heat and add the oil. Add the chopped onion and saute for about a minute.
  • Add the mushrooms, salt, and pepper and continue to saute.
  • Cook for about 10 minutes, then set aside to cool.

To make the dough:

  • Add the psyllium husks (or eggs) and flour to the mashed potatoes and mix to incorporate.
  • Chill in the fridge for an hour.

To form the cutlets:

  • Dust a surface with flour. Take 1 Tbsp of potato dough, place 2 tsp of the mushroom mixture in the center, and fold the edges to enclose the filling. Form a patty with both hands.
  • Heat a large pan with 1 Tbsp oil over medium heat.
  • Add the patties to the pan and fry each side for about 5 minutes, or until golden.
  • Serve with chopped greens, peas, pickles, or vegan sour cream.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven to keep them crisp. Serve warm with vegan sour cream, peas, or pickles.