Ingredients
Scale
For the filling:
- 14 oz ground turkey (avoid extra lean for better moisture)
- 5 oz mushrooms, chopped into 1/4-inch pieces
- 1 large onion, diced
- 2 tsp flour (to thicken meat juices)
- 3/4 tsp paprika
- 1/2 tsp dried herbs (such as thyme, oregano, or Italian seasoning)
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1.5 tbsp tomato paste (for deep umami flavor)
For the potato dough:
- 2 lb Russet potatoes (for fluffy dough)
- 1 cup all-purpose flour
- 1 large egg
- 1 tsp salt
For cooking:
- 3 tbsp olive oil
Instructions
- Peel and cut the potatoes into even chunks, place them in a pot of cold salted water, and bring to a boil. Cook 15–20 minutes until fork-tender.
- While potatoes cook, heat olive oil in a large skillet over medium heat and sauté the diced onion for 3 minutes until softened.
- Add chopped mushrooms; cook 6–7 minutes until moisture releases and mushrooms brown slightly.
- Add ground turkey and break apart. Stir in paprika, dried herbs, salt, and garlic powder. Cook about 5 minutes until no longer pink.
- Sprinkle flour over mixture and cook 1 minute to thicken. Remove from heat and let cool slightly.
- Transfer mixture to a food processor, add tomato paste, and pulse until sticky and cohesive but slightly chunky. Cool completely.
- Drain potatoes well and mash until smooth. Add egg, salt, and flour. Mix gently until a soft, slightly sticky dough forms.
- Divide dough into 14 portions. Flatten each into a 3-inch round, add about 1 tablespoon filling, fold edges up, and pinch to seal into a patty.
- Heat olive oil in a skillet over medium-high heat. Fry patties 2–3 minutes per side until golden brown and crispy. Drain on paper towels and serve warm.
Notes
- Use starchy potatoes like Russets or Yukon Golds for best texture.
- Drain boiled potatoes well and let them steam dry before mashing.
- Do not overfill to avoid bursting during frying.
- Keep oil at medium heat for even browning.
- Dust hands with flour if dough is sticky.
- Let filling cool completely before stuffing.
- Freeze up to 3 months; wrap individually.
- Reheat in skillet or oven for best crispiness.
- Prep Time: 40 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American