Minced meat cakes is a dish I remember from my childhood. My mom often made it, mainly for Sunday lunch. These were simple cakes with pork, breadcrumbs, egg, a little salt and pepper. There was no stuffing in these cakes. Nowadays, I occasionally make such minced cakes at home, mainly because I like trying new dishes and rarely focus on only one dish. If I make dishes with minced meat, I try to diversify them a bit by adding, for example, stuffing. It can be a vegetable or cheese stuffing, at least I use such stuffing with my minced cakes. The stuffing that works well with meat is mushroom stuffing, especially champignon stuffing. I sometimes add regular cheese or mozzarella cheese to it to slightly change its taste.
Minced meat cakes stuffed with mushrooms is a dinner dish I serve with a light salad and mashed potatoes. I serve this dish not only for Sunday lunch but also during the weekdays. I start preparing the minced meat cakes by making the stuffing. It is a very simple stuffing because only mushrooms and onion are needed to make it. The ingredients should be fried on butter and seasoned with salt and pepper.
I make the meat base with poultry, roll, eggs and spices such as salt, and also add freshly chopped parsley to it. Then, I knead the ingredients together for a moment. I form small cakes from it, which I then fill with the stuffing and shape them into balls. When ready, I fry them in hot oil, and serve the cakes immediately after frying. I recommend you the following recipe for minced meat cakes stuffed with mushrooms and I hope you like it.
Ingredients for minced cakes stuffed with mushrooms.
- 300 g mushrooms
- 250 g onion
- 1 tablespoon of butter
- 1 and 1/2 teaspoon of salt
- 3/4 teaspoon freshly ground pepper
- 500 g poultry minced meat
- 1 roll
- a small bunch of parsley
- 1 egg
- 8 tablespoons of breadcrumbs
- oil for frying
How to make minced cakes stuffed with mushrooms.
Clean the mushrooms, cut them into small pieces and put them in a frying pan. Add finely chopped onion, butter, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Fry on a medium-high heat for about 15 minutes. Let the fried mushrooms cool down.
Soak the roll in water, and when soft, carefully squeeze out the excess water and put the roll into a bowl. Add minced poultry, 1 teaspoon of salt, 1/2 teaspoon of pepper, chopped parsley, and egg. Knead the meat mass with your hand for a while, then scoop it up with a spoon and flatten it on your hand. Arrange the fried mushrooms in its center, stick the meat mass towards the center and form into a ball. Roll the meat ball in breadcrumbs and flatten it slightly with your hand.
Pour a large amount of oil into a frying pan, heat it up and, when hot, put on the minced cakes. Fry them on a medium heat for 10-12 minutes or until they are golden on each side. Put the minced cakes stuffed with mushrooms on a plate lined with a paper towel. Serve immediately after frying.
Good to know when making minced cakes stuffed with mushrooms.
From the given amounts of ingredients I got 16 pieces of medium-sized cakes.
There should be enough oil in the frying pan for the cakes to be half-submerged, but it should not cover them.
These minced meat cakes can also be made from pork or a combination of pork and poultry.
Do you like dishes with minced meat? If so, try our recipe for Zucchini spaghetti with meatballs.