Oven-Baked Potato and Mushroom Cakes

Oven-Baked Potato and Mushroom Cakes

Baked potato cakes

Baked potato cakes

Quick info

  • Recipe difficulty - medium
  • Preparation time - 20 minutes
  • Cooking time - 40 minutes
  • Serves - 4
  • Dietary - Vegetarian Gluten free
  • Allergens - eggs Milk


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

Step 1

Heat the oven to 200ᵒC/gas mark 6 and cover a baking tray with a sheet of greaseproof paper

Step 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

Step 3

Drain the potatoes and return to the pan and mash well over a low heat.

Step 4

Take the pan off the heat and add the 50g of butter and egg yolk. Season with the black pepper and mix well

Step 5

Divide the mixture into 8 and after sprinkling gram flour on your hands to stop them from sticking, shape into flat cakes

Step 6

Place the cakes on the prepared baking sheet and bake in the oven for 15 minutes

Step 7

Turn the cakes using a spatula and bake for another 15 minutes

Step 8

With about 10 minutes for the potato cakes to finish baking, make the filling

Filling method

Step 1

Cut the mushrooms into rough chunky pieces

Step 2

In a large frying pan heat the oil and add the remaining 30g of butter

Step 3

Once the butter is bubbling, fry the mushrooms moving them all the time until tender

Step 4

Add the garlic, thyme and lemon juice, give it a taste and then season with a good pinch of ground pepper

Step 5

Remove the potato cakes from the oven and place 4 cakes onto individual plates

Step 6

Divide the mushroom filling equally between them, placing on top of the cakes and then top with the second potato cake

Nutrition per serving portion (serves 4)

Each portion provides on average

Energy 1397kj 334kcal 16.7%

Fat 22.4g 32%

Saturates 11.2g 56%

Carbohydrates 27.6g 28%

Sugars 1.72g 2%

Salt 0.2g 3%

Protein 7.2g Low

Fibre 4.07g High

Food Value













Vitamin a

Vitamin c

Vitamin d

Vitamin e




Pantothenic acid





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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