Oven-Baked Potato and Mushroom Cakes

Recipe by Joe Jones,medium Prep: 20 minutes,Cooking: 40 minutes,Serves: 4

This is a great recipe that makes a filling lunch or main course served with a fresh, green salad.

Baking the potato cakes rather than frying means less oil is needed.



Potato cake ingredients

  • 450g floury potatoes, such as King Edward or Maris Piper
  • Gram flour (Chickpea flour) for shaping
  • 1 egg yolk
  • 1 teaspoon ground black pepper
  • 50g unsalted butter

Filling ingredients

  • 450g mushrooms
  • 1 tablespoon olive or vegetable (rapeseed) oil
  • 2 garlic cloves, crushed
  • 1 teaspoon, dried thyme
  • Juice of half a lemon
  • 30g unsalted butter


  • Baking tray
  • Chopping board
  • Garlic crusher
  • Greaseproof paper
  • Kitchen scales
  • Knife
  • Large frying pan or wok
  • Large saucepan
  • Masher
  • Pastry brush
  • Spatula
  • Vegetable peeler
  • Wooden spoon


Potato cake method

  1. Heat the oven to 200ᵒC/gas mark 6 and cover a baking tray with a sheet of greaseproof paper
  2. Peel the potatoes and cut them into quarters before placing them into a pan of salted water. Bring to the boil and cook for around 10 minutes or until tender
  3. Drain the potatoes and return to the pan and mash well over a low heat.
  4. Take the pan off the heat and add the 50g of butter and egg yolk. Season with the black pepper and mix well
  5. Divide the mixture into 8 and after sprinkling gram flour on your hands to stop them from sticking, shape into flat cakes
  6. Place the cakes on the prepared baking sheet and bake in the oven for 15 minutes
  7. Turn the cakes using a spatula and bake for another 15 minutes
  8. With about 10 minutes for the potato cakes to finish baking, make the filling

Filling method

  1. Cut the mushrooms into rough chunky pieces
  2. In a large frying pan heat the oil and add the remaining 30g of butter
  3. Once the butter is bubbling, fry the mushrooms moving them all the time until tender
  4. Add the garlic, thyme and lemon juice, give it a taste and then season with a good pinch of ground pepper
  5. Remove the potato cakes from the oven and place 4 cakes onto individual plates
  6. Divide the mushroom filling equally between them, placing on top of the cakes and then top with the second potato cake


  • Energy

    1397kj 334kcal 16.7%
  • Fat

    22.4g 32%
  • Saturates

    11.2g 56%
  • Sugars

    1.72g 2%
  • Salt

    0.2g 3%

Vitamins and Fibre

Mushrooms are a source of fibre and B vitamins such as riboflavin and niacin. B vitamins help to release energy from foods we eat and keep our nervous systems healthy


Potatoes are a good source of carbohydrates, providing our bodies with energy

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