The potato and mushroom cakes are an easy and special dish: with just a few steps, you’ll get cakes that are beautiful to look at and serve, chef-approved. To make them, you only need a few ingredients; in fact, we won’t use eggs or other ingredients, just potatoes, salt, and a drizzle of oil. As you will see, they are very simple to make and quick to cook. You can use the air fryer for quick cooking, or the oven by increasing the temperature and time. In the recipe, you will find all the cooking info and the step-by-step procedure. The potato and mushroom cakes are cheesy and soft inside; in fact, we will use melting cheese, but provolone or any other cheese you like will work fine. They can be prepared in 10 minutes at most, and cooking in the air fryer takes only 15 minutes. To make them even more delicious and beautiful, I’ll teach you how to make an easy cream in 2 minutes to accompany these cakes and impress everyone at the table.
Check out these delicious potato-based recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.6 oz potatoes
- 7.1 oz champignon mushrooms
- 2.8 oz melting cheese (or to taste)
- 1 clove garlic
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste breadcrumbs
- to taste salt
- 7.1 oz potatoes
- 2/3 cup warm milk
- to taste salt
- to taste nutmeg
Tools
- Air Fryer
Steps
Peel all the potatoes for the recipe (both those for the cakes and for the cream) and place them in a pot with plenty of water; let them cook for about half an hour or until they have softened.
Meanwhile, prepare the mushrooms. Heat a drizzle of oil in a pan with a clove of garlic. Add the washed and sliced mushrooms, finely chopped parsley, and a pinch of salt. Let them cook for about 10 minutes. Meanwhile, cut the cheese into cubes.Mash some of the potatoes and transfer them to a bowl. Add a pinch of salt and a drizzle of EVO oil, then mix well to obtain a homogeneous mixture. No need to add eggs or other ingredients.
Take some molds or cups; I used aluminum ones about 2 inches. Pour a drop of oil on the entire internal surface and press the breadcrumbs to adhere; this way, the cakes won’t stick. Proceed by placing a spoonful of potatoes at the bottom of each cup; add the mushrooms in the center and a few cubes of cheese, then close with another spoonful of potatoes, leveling the surface well.
Transfer the cakes to the basket of the air fryer, add a drizzle of oil on top, and cook at 356°F for 15 minutes or in a preheated oven at 392°F for 30 minutes.
Meanwhile, prepare an easy accompanying cream: in a mixer, combine the remaining potatoes (about 3), the warm milk, a pinch of salt, and nutmeg. Blend to obtain a smooth and velvety cream.
Serve by placing a spoonful of cream on the bottom, invert the cake on top, add more cream on top, and, if desired, a mushroom set aside as decoration. And here are the potato and mushroom cakes ready: they will be cheesy and soft inside, a unique delight. Enjoy your meal.
Tips for You
✔ You can choose your favorite filling, such as speck and provolone, or diced cooked ham and cheese. For a vegan version, you can opt for a filling of only mushrooms, or you can add some vegan cheese cubes. In this case, for the cream, you can use soy milk or another plant-based beverage.
✔ For this recipe, I used aluminum muffin cups, but silicone ones are also fine. You can find them on Amazon here or disposable ones here.
✔ I recommend using the BBQ mesh to place directly in the non-stick basket of your air fryer: the mesh protects the non-stick coating of the basket (which will remain like new) and allows food to cook evenly, letting the air circulate 360 degrees. You can find it on Amazon by clicking here.
✔ For this recipe, I used the air fryer COSORI 4.7 which you can find on Amazon here.
Don’t miss the latest recipe for 👉 mini brie in crust cooked in air fryer: a melting, creamy, and amazing heart that will leave you speechless!
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