Step 1

Wash, peel and dice the potatoes.

Step 2

Boil the potatoes with bay leaf until fully cooked.

Step 3

While the potatoes are cooking, heat one tablespoon of oil in a large pan.

Step 4

Dice the onion and coarsely chop mushrooms.

Step 5

Add the onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated. This will take about 15-20 minutes.

Step 6

Cook for another 5 minutes until the mixture starts to brown.

Step 7

Season to taste with salt and pepper. I use 1/4 teaspoon each salt, pepper, and dry thyme.

Step 8

Finally chop the dill (or other herbs you are using), add it to the pan with the mushrooms, mix and take off the heat.

Step 9

Once the potatoes are cooked, drain them well and mash with fork or masher, do not use food processor as it'll turn the potatoes watery. Season to taste.

Step 10

Cool the potatoes.

Step 11

Add flour to the mashed potatoes and mix well.Alternatively, you could use leftover mashed potatoes.

Step 12

Take about 2 tablespoons of potato dough and flatten into a disk, place one spoonful of mushroom filling and cover with a bit more potato dough. Form into a disk.

Step 13

Once all the potato cakes are assembled, heat the remaining tablespoon of oil in a large pan.

Step 14

Place potato cakes on the pan and fry about 5 minutes until they turn golden, flip and fry another 5 minutes until golden. IMPORTANT: Use more oil if needed.

Step 15

Serve with the leftover mushroom mixture if any left, some lemon juice, mustard or horseradish.