Potato Patties Stuffed with Spiced Mushrooms and Green Peas

Stuffed Potato Patties

Potatoes are always a nourishing and comforting choice to serve up for dinner, and when they are shaped into heavenly patties with a mushroom and pea filling, complete with fresh dill and spices, and then baked or fried and topped with velvety tomato chutney, culinary bliss ensues. These were served up as a side, but honestly, if that was all I was going to eat for my evening meal, I would have been completely satisfied. Slightly crisp on the outside and soft inside, these succulent little bites were inspired by my potato patties stuffed with spiced green peas (aloo mattar tikki).

Potato Patties Stuffed with Mushrooms and Peas

  • 3 large potatoes
  • 1/2 teaspoon paprika
  • sea salt and fresh ground black pepper to taste
  • 2 tablespoons oil
  • 1 small onion, diced
  • 8 oz (225 g) button mushrooms, finely chopped
  • 1 teaspoon ground cumin
  • 2/3 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon asafetida
  • 1/3 cup frozen green peas, thawed
  • juice from 1/2 lemon (1 1/2 tablespoons)
  • 2/3 cup fresh dill, finely chopped
  • 1/3 cup chickpea (besan) flour
  • Preheat an oven to 425°. Scrub the potatoes and poke a few times with a fork. Bake until they are just fork tender — about 45 minutes, depending on the size of your potatoes. Remove from the oven and set aside until cool enough to handle. (Alternately, you can peel and chop the potatoes and boil them until tender. After draining set aside.)
  • Once the potatoes have cooled, peel and roughly chop. Transfer to a large bowl and mash with paprika and salt and pepper. Set aside.
  • Heat 1 tablespoon of oil in a large heavy-bottomed skillet over medium-high heat. When hot, add the onion and sauté for a few minutes to soften. Add the mushrooms to the pan and cook, stirring occasionally, until the mushrooms begin to soften and loose their juices, about 10 minutes. Add the cumin, turmeric, chili powder, cayenne and asafetida, stir for a few seconds, and then add the peas and lemon juice. Cook for another few minutes until the liquid has evaporated. Turn off the heat, season with salt and pepper, and stir in the dill.
  • Knead the potatoes with the flour until smooth. Divide into 8 to 10 portions. Rub your hands with a bit of oil and flatten each portion into a 1/2-inch thick small round. Spoon a heaping teaspoon of the mushroom and pea mixture onto the round and shape into a 2 1/2-inch patty. Repeat until each round is filled. Keep any leftover filling to serve alongside the patties or as a small side for another meal.
  • In a large non-stick frying pan, heat the remaining tablespoon of oil over medium-low heat. When hot, add some of the patties to the pan, taking care not to crowd them (you will need to do this in batches, adding more oil as necessary). Fry for 10 to 15 minutes per side or until a golden crust forms. Transfer to a plate and keep warm in the oven while the remaining patties are frying.
  • Serve hot with a tomato chutney or salsa.
  • (Note: The patties can be baked instead. Line a baking sheet with parchment paper and preheat an oven to 350°. Place the patties on the baking sheet, brush with a little oil, and bake for 15 minutes. Brush with a bit more oil, gently flip, and bake for another 15 minutes.)