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Mushroom and Beef Potato Cakes

Mushroom and Beef Potato Cakes

Chef Stuart O'Keeffe is making a tasty and hearty dish.
Ingredients for Cakes
  • 2 lbs potatoes, peeled and diced
  • 1/2 cup plain flour
  • Salt & pepper to taste
Ingredients for Mushroom Beef Filling
  • 1 tablespoon oil
  • 1 medium onion, finely chopped
  • 1/2 lb ground beef
  • 2 garlic cloves, finely chopped
  • 8 oz mushrooms, finely diced
  • 1/2 teaspoon chili flakes
  • 1/4 cup beef stock
  • 1 tablespoon fresh dill, roughly chopped
  • Salt & pepper to taste
  • Vegetable oil for frying
  • Sour cream


1. Add the diced potatoes to a large pot and cover with cold water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30 minutes). Drain, mash and season well with salt and pepper. Leave to cool while you make the filling.

2. Heat oil in a pan and sauté the onions with the beef for about 5-7 minutes. Add the garlic, mushrooms, chili flakes and season to taste with salt and pepper. Add beef stock and cook for about 8-10 minutes further. Take off the heat and fold in the chopped dill.

3. Mix the flour into the mashed potatoes. Take about 3 tablespoons of dough and flatten them out into flat patties. Add about a tablespoon of the mushroom beef mixture in the middle, then top with more of the potato mixture and shape into round potato cakes. repeat.

4. Heat some oil in a frying pan on high. Once the oil is hot, add the potato cakes and cook on each side for about 2 minutes or until golden brown. Serve with some extra dill and sour cream.

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