These Crispy Air Fryer Stuffed Potato Cakes are the ultimate cozy comfort food. Soft mashed potato dough is wrapped around a savory filling of sautéed mushrooms, caramelized onions and melted cheese, coated in breadcrumbs and air-fried until golden and crunchy. Inspired by classic Polish potato cutlets, they make a satisfying vegetarian dinner or a delicious side dish.

This recipe is based on one of the most popular comfort-food videos on the Airfryworld Facebook page. Below you will find the full recipe card with exact amounts, plus tips for shaping the potato cakes, making them ahead and serving them.

Air Fryer Stuffed Potato Cakes with Mushrooms

Recipe by JuliaCourse: Main, Side DishCuisine: Polish, EuropeanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

340

kcal

Protein

Carbohydrates

Fat

Fiber

Total time

minutes

Crispy air fryer stuffed potato cakes with a savory mushroom and onion filling and melted cheese – golden outside, creamy and cheesy inside.

Ingredients

For the potato dough:
600 g (1⅓ lb) potatoes, boiled and mashed, cooled
1 egg
2 tablespoons all-purpose flour or potato starch
Salt and black pepper, to taste
For the filling:
250 g (9 oz) brown mushrooms (cremini), finely chopped
1 small onion, finely diced
1 tablespoon butter or oil
1 cup shredded mild cheese or mozzarella
2 tablespoons fresh dill or parsley, chopped, plus more for garnish
For the coating:
½ cup breadcrumbs or panko
Cooking spray or oil spray
Sour cream, for serving (optional)

Directions

Cook the filling
Heat the butter or oil in a pan and sauté the onion for 3–4 minutes until soft and golden. Add the mushrooms and cook for 6–8 minutes until all the liquid has evaporated. Season with salt and pepper, stir in half of the herbs and let the filling cool.
Make the potato dough
Mix the cooled mashed potatoes with the egg, flour, remaining herbs, salt and pepper until you have a smooth dough that holds its shape.
Stuff the potato cakes
Divide the dough into 8 portions. Flatten each portion in your hand, add a spoonful of the mushroom filling and some cheese in the center, then fold the dough over and shape it into an oval cake, sealing the edges well.
Coat
Roll each potato cake in the breadcrumbs or panko, pressing gently so the coating sticks.
Air fry
Preheat the air fryer to 400°F (200°C). Place the potato cakes in a single layer, spray lightly with oil and air fry for 12–15 minutes, turning halfway, until golden and crispy.
Serve
Let them rest for 2 minutes, sprinkle with fresh herbs and serve warm with sour cream.

Notes

Use floury potatoes such as Russet or Yukon Gold and let the mashed potatoes cool completely – warm dough is sticky and hard to shape.
Cook the mushrooms until all their liquid has evaporated. A dry filling keeps the potato cakes from breaking open.
If the dough is too soft, add another tablespoon of flour. Wet your hands slightly when shaping to prevent sticking.
Cook in batches if needed and leave a little space between the cakes so they crisp evenly.

Why You’ll Love These Air Fryer Stuffed Potato Cakes

They are crispy on the outside, soft and creamy inside, and every bite hides a pocket of mushrooms and melted cheese. Making stuffed potato cakes in the air fryer gives you a golden, crunchy crust with just a light spray of oil instead of shallow frying in a pan.

They are also a great way to use up leftover mashed potatoes, and they are naturally vegetarian, filling and budget-friendly.

Tips for the Best Stuffed Potato Cakes

Use cold mashed potatoes. Cooled potatoes make a firm dough that is easy to shape. Freshly mashed, warm potatoes are too soft and sticky.

Cook the filling well. Mushrooms release a lot of water. Keep cooking until the pan is dry, otherwise the filling can soften the dough and make the cakes burst.

Seal the edges. Press the dough firmly around the filling so the cheese stays inside while the cakes air fry.

Golden air fryer stuffed potato cakes in the air fryer basket with one cake broken open — Golden and crispy straight from the air fryer – with a cheesy mushroom filling inside.

How to Keep Potato Cakes from Falling Apart

The egg and a little flour bind the potato dough. If it feels too soft, add another tablespoon of flour or potato starch. Chill the shaped cakes in the fridge for 15 minutes before coating – they will be firmer and easier to handle.

Always preheat the air fryer and turn the potato cakes carefully with a spatula halfway through cooking.

Best Cheese for Stuffed Potato Cakes

A mild melting cheese works best. Mozzarella gives a great cheese pull, while young Gouda, Edam or a mild cheddar add more flavor. For a smoky twist, try smoked cheese or add a little Parmesan to the breadcrumbs.

Storage & Reheating

Store leftover air fryer stuffed potato cakes in an airtight container in the refrigerator for up to 3 days. For general guidance on keeping cooked food safely, see the USDA guide to leftovers and food safety.

Reheat them in the air fryer at 350°F (175°C) for 5–6 minutes until hot and crispy again. You can also freeze the uncooked, breaded potato cakes on a tray, then store them in a freezer bag for up to 1 month and air fry them from frozen for 18–20 minutes.

Frequently Asked Questions

Can I make air fryer stuffed potato cakes ahead of time?

Yes. Shape and bread the potato cakes, cover them and keep them in the fridge for up to 1 day. Air fry them just before serving.

Can I add ham or bacon?

Absolutely. Stir about 100 g (3½ oz) of finely diced ham or crispy bacon into the mushroom filling for a heartier version.

Which potatoes are best?

Floury or all-purpose potatoes such as Russet or Yukon Gold make the smoothest dough. Waxy potatoes can make the dough gluey.

Can I make them gluten-free?

Use potato starch instead of flour and gluten-free breadcrumbs for the coating.

What to Serve with Stuffed Potato Cakes

Serve your air fryer stuffed potato cakes with sour cream, garlic yogurt dip or a mushroom sauce. A crisp cucumber salad, coleslaw or a simple green salad makes it a complete meal.