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Mushroom and Potato Patties

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  • Prep 15 min
  • Total 35 min
  • Ingredients 6
  • Servings 12
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In our house these mushroom and potato patties are in the "favorite foods" category. Because of that, we prepare them often but always add an abundant and varied green salad to go along. These patties are your friend especially when on the go. I usually double up on the recipe and keep a batch in the freezer. So, when hunger strikes and I don’t have much time, I put some in the oven, prepare a salad, and that's it!
by Erica Dinho
Updated Feb 14, 2017
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  • 1/4 pound of potatoes peeled
  • 2 eggs beaten
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup chopped Portobello mushrooms
  • Cooking spray oil


  • 1
    Preheat oven to 375° F.
  • 2
    Fill a pot with water and cook the potatoes for 15 minutes or until they’re tender. Drain and press potatoes. Add beaten eggs, salt and pepper.
  • 3
    Meanwhile, sauté the mushrooms for three minutes.
  • 4
    When everything is cold and manageable form balls with the potato mixture. In the center of the ball, put a little of the mushrooms mixture, inside the potato mixture and close the ball.
  • 5
    Form the patties and put them in a tray sprayed with cooking oil.
  • 6
    Bake for 15 minutes, turning them over halfway into the cooking process.

Expert Tips

  • tip 1
    I prefer to cook my patties in the oven, but if you prefer you can fry them.

Nutrition Information

No nutrition information available for this recipe
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