Ingredients
Equipment
Method
Step-by-Step Instructions
- Peel and chop the potatoes into chunks, cook in salted water for about 15 minutes until tender.
- Drain and mash the potatoes until smooth; let cool slightly.
- In a skillet, heat olive oil and sauté the onion until translucent.
- Add mushrooms and garlic; cook for 5-7 minutes until mushrooms are browned.
- Combine the sautéed mixture with mashed potatoes, cheese, and egg; mix well.
- Form the mixture into patties about 3 inches in diameter.
- Coat each patty in breadcrumbs.
- Fry each cake in hot olive oil for about 4-5 minutes per side until golden brown.
- Drain on paper towels to remove excess oil.
- Sprinkle with fresh parsley and serve.
Nutrition
Notes
For best results, avoid using waxy potatoes and let the mashed mixture cool before adding the egg. Store leftovers in an airtight container for up to 3 days.