Vegetarian Stuffed Potato Patties
Try this recipe for vegetarian stuffed potato patties, a delicious and satisfying vegetarian meal.
Try this recipe for vegetarian stuffed potato patties, a delicious and satisfying vegetarian meal.
- Carbohydrate 10.98889 g
- Cholesterol 0 mg
- Fat 3.65874499455 g
- Fiber 2.31570006847382 g
- Protein 1.38688 g
- Saturated Fat 0.321080312098607 g
- Serving Size 1 1 recipe (795g)
- Sodium 4.845 mg
- Sugar 8.67318993152618 g
- Trans Fat 0.0861840624336742 g
- Calories 78 calories
Step-by-step
- Wash Baby Boomer potatoes and place them in a large pot. Cover with water and bring to a boil, then continue cooking until they are easily pierced through with a fork (the Little Potato Company's baby boomers take only 15 minutes from the boiling point to come to a perfectly boiled state). Remove from pot, drain through a colander, and let potatoes dry.
- While potatoes are cooking, mince an onion finely. Bring a pan to medium-high heat, add 1 TB canola oil, and sautée onion for 10 minutes until it changes colour.
- Meanwhile, finely dice mushrooms. Add mushrooms to pan along with an additional tablepsoon of oil. Let cook for 10 minutes, stirring occasionally. Season w salt, 1/2 tsp of paprika, and black pepper to taste (the pepper won't be that noticeable after you cook these).
- Mash potatoes with a fork or potato masher - this should result in a beautifully creamy puree (unsurprisingly, Creamer potatoes cream very well). Season puree with 1 tsp of salt and more black pepper.
- Preheat oven to 350F/ 180C.
- To form patties, wet your hands. Take a portion of the potato mash and place it in your palm, flattening it into a thin layer. Take 1/2 tsp of the mushroom mixture and place in the center of the potato; curve your palm slightly, enabling you to close the potatoes around the filling (you may need a bit more of the potato mash). This should create a puffed little ball; flatten it slightly into a patty.
- Cover a baking sheet with parchment paper, and oil it well.
- Pour breadcrumbs onto a flat plate. Brush each patty with a bit of oil, and roll it in the breadcrumbs, ensuring an even coating (do not skip this step! If you do, your patties will flatten quite a bit and will lack the crispy exterior). Place on the baking sheet.
- Bake at 350F for 20 minutes. Turn potatoes over carefully with a spatula (they can be brittle), and bake another 10 minutes.
- Remove, and serve immediately with tahini sauce (blend equal amounts of water and raw tahini, 2 garlic cloves, a generous helping of lemon juice, salt, pepper and paprika until the resulting sauce is silky smooth) - or, the truly Israeli way, with ketchup.
Boiling small potatoes whole in unpeeled skins prevents waterlogging, ensuring the mash retains enough starch to bind without added flour. Drain the boiled tubers thoroughly and let them steam dry in the colander for five minutes before mashing; excess moisture is the primary structural enemy when shaping patties.
Technique and Assembly
Mincing onions and mushrooms finely ensures the interior filling remains compact rather than creating structural voids that cause patties to split open during baking. Sauté the onions for a full ten minutes over medium-high heat to caramelize natural sugars, then add the diced mushrooms, cooking until their moisture completely evaporates. Wetting hands before handling the warm potato purée prevents sticking while flattening the base layer into the palm. Enclose half a teaspoon of the mushroom mixture securely within the center, smoothing any cracks in the potato casing before gently pressing the sphere into a disc. Brushing the assembled discs with oil prior to rolling them in gluten-free breadcrumbs is essential; dry crumbs will not adhere uniformly to bare potato starch and will fail to yield an even exterior crust. Bake at 350 degrees Fahrenheit for twenty minutes before turning them carefully with a thin spatula, finishing with another ten minutes of heat.
- Collapsing patties during the turn usually stems from failing to let the boiled potatoes steam dry adequately before mashing.
- Uneven browning indicates insufficient oil brushed onto the breadcrumb coating prior to oven placement.
- Splitting fillings generally result from chopping mushrooms too coarsely, which creates sharp internal edges that puncture the potato dough.
