Gypsy Boots Trail |
|
Prep Time
40 minutes |
|
Cook Time
20 minutes |
|
Total Time
60 minutes |
|
Ingredients
- 1 pound of potatoes, about 2 small-medium yellow potatoes
- 5 white mushrooms
- 1 cup spinach, chopped
- ¼ all-purpose flour
- 2 tsp minced garlic
- 1 tsp salt
- olive oil
- feta to crumble as topping
Directions
- Peel, dice, boil, and mash potatoes , making sure to leave no lumps
- Set mashed potatoes aside to cool
- Once cooled, add flour to potatoes and mix well
- On the stove top, sauté spinach, mushrooms and garlic in a little olive oil until spinach is soften and mushrooms are browning
- Divide potato mixture into 12 balls and begin to flatten each on a piece of plastic wrap (this will make it easier to lift them without them splitting) until they are 1 ½ - 2 inches in diameter
- Once all 12 disks are flattened, spoon the spinach and mushroom mixture onto the middle of 6 of the disks
- Keep mixture away from the edges of the disks
- Use the remaining disks as tops, placing one over each filling half
- Pinch together the top and bottom potato cakes and then smooth out the edges, avoid leaving any wholes for the filling to come out of from between the two halves
- In a pan with some olive oil, over medium heat, cook potato cakes for 5 minutes on each side until they are browned and crisp
- Allow to cool for 5-10 minutes (this will help potato stay firm), top with crumbled feta, and serve
Notes
- If you liked these, you might also like my Bean and Salsa Stuffed Potato Cakes