• Add the unpeeled potatoes to a large pot and cover with water.
• On high heat, bring the pot to boil. Add salt.
• Lower the heat and cook the potatoes on low about 30 minutes or until tender.
• Discard the water. Fill the pot with cold water and start peeling the potatoes. Mash the potatoes until puree, with a masher.
• Meanwhile, finely chop the mushrooms and onion.
• Heat a pan on medium heat and add oil. Add the chopped onions saute for about a minute.
• Add the mushrooms, salt, and pepper and continue to saute.
• Cook for about 10 minutes. Set aside to cool.

To make the dough:

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

To form the cutlets:

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