Mushroom Stuffed Potato Cakes

Heat 2 tablespoons of olive oil in a pan over medium heat.

Add onions and sauté for 4-5 minutes until onions are translucent. 

Add mushrooms and cook for 10-15 minutes or until all liquid evaporates and mushrooms are slightly brown

Add in ½ teaspoon of salt and pepper.

Transfer mushroom to a bowl and set aside.

Transfer the mashed potatoes in a large bowl. Add salt, flour and mix everything well.

Place about 2 tablespoons of mashed potato mixture into a palm of your wet hand.

Flatten potatoes into a disk and place about 2 teaspoons of mushroom filling inside the disc. 

Seal the edges together.

Continue shaping potato cakes until all potatoes and filling have been used.

Heat 3 tablespoons of olive oil in a large non-stick pan over medium heat. 

Cook all potato cakes for 4-5 minutes on each side or until crispy and brown.

Serve immediately with sour cream.