Vegetarian Bastilles, Kolduny, Or Vegetarian Stuffed Potato Patties With A Mushroom Filling recipes
This recipe creates delicious vegetarian stuffed potato patties, also known as Bastilles or Kolduny. Tender mashed potatoes are formed around a savory mushroom and onion filling, then coated in breadcrumbs and fried until golden and crispy. It's a satisfying and flavorful main course perfect for any meal.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Large skillet or frying pan For sautéing filling and frying patties
- 1 Potato Masher
- 2 Mixing Bowls One for potato mixture, one for filling
- 1 Chef's Knife and Cutting Board For preparing vegetables
Ingredients
Main
- 1.5 pounds of Baby Boomer potatoes
- 225 grams of white-button mushrooms
- 1 yellow onion
- ½ tsp paprika
- ½-1 cup gluten-free breadcrumbs I used buckwheat once, and regular breadcrumbs another time. Both resulted in an excellently crisped layer
- black pepper
- salt
- vegetable oil
Instructions
- Peel and cut the baby boomer potatoes into uniform pieces, then boil in salted water until very tender.
- Drain the cooked potatoes thoroughly, then mash them until smooth. Season with salt and pepper, and set aside to cool slightly.
- Finely chop the yellow onion and white-button mushrooms.
- In a large skillet, heat a small amount of vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Add the chopped mushrooms and paprika to the skillet. Cook, stirring occasionally, until all the mushroom liquid has evaporated and the mushrooms are browned and tender.
- Season the mushroom filling with salt and black pepper to taste. Remove from heat and let the filling cool completely.
- Take a portion of the mashed potato mixture and flatten it in your palm. Place a spoonful of the cooled mushroom filling in the center.
- Carefully gather the potato around the filling, shaping it into an oval or round patty, ensuring the filling is fully enclosed.
- Place the gluten-free breadcrumbs in a shallow dish. Dredge each potato patty thoroughly in the breadcrumbs, pressing gently to ensure an even coating.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the patties in batches for 4-6 minutes per side, or until golden brown and crispy. Drain on paper towels before serving.
Notes
1. Achieving the right potato consistency is crucial. Mash them thoroughly but avoid overworking, which can make them gummy. Allow them to cool slightly before forming patties to make them easier to handle. Ensure they aren't too wet, as this will make forming and frying difficult.2. For the mushroom filling, cook the mushrooms until all their moisture has evaporated. This prevents soggy patties and concentrates their flavor. Properly seasoned filling is key to a flavorful finished dish.3. The breadcrumb coating is essential for a crispy exterior. Ensure your oil is heated to the correct temperature (around 350-375°F or 175-190°C) before frying to achieve a golden, crisp crust without the patties absorbing excessive oil.