Begin by peeling and dicing about four starchy potatoes. Place them in a large pot of salted water and bring to a boil. Cook for 20–30 minutes, or until fork-tender, then drain thoroughly. Mash the potatoes until smooth, seasoning with salt and pepper to taste. Allow the mashed potatoes to cool slightly; this will help with shaping the cakes later.

In a frying pan, heat 1 tablespoon of oil over medium heat. Add a chopped medium onion and sauté for about 5 minutes until translucent. Stir in minced garlic and 250 grams of chopped mushrooms, cooking for 10–15 minutes until the mushrooms release moisture and soften. Add 2 tablespoons of lemon juice, a pinch of chili flakes (if using), salt, and pepper; cook until most moisture evaporates. Remove from heat, stir in 15 grams of fresh dill, and let the filling cool.

In a large bowl, combine the cooled mashed potatoes with gluten-free plain flour, mixing until well incorporated. Take a small handful of the potato mixture and flatten it in your palm. Place a spoonful of the mushroom filling in the center, then cover with more potato to seal, shaping into round cakes. Repeat this process until all the mixture is used, ensuring each cake is compact and well-formed.

Heat a generous amount of oil in a frying pan over medium-high heat. Once hot, carefully add the prepared potato cakes, cooking for about 2–3 minutes on each side, or until they are beautifully golden brown and crispy. Make sure not to overcrowd the pan; fry in batches if necessary to achieve the perfect texture.

Once all the Mushroom Stuffed Potato Cakes are fried, transfer them to a plate lined with paper towels to absorb excess oil. Allow them to cool slightly before serving. For an extra touch, pair with optional vegan sour cream or tahini on the side, enhancing the flavors of this comforting dish.