Preparation

• Peel and boil the potatoes until tender. Remove from the heat, drain thoroughly then mash until smooth and creamy. Set aside to cool completely.
• In a large non-stick pan heat 1 tablespoon of oil, add the onion and cook gently for about 3 minutes stirring often. Add the mushrooms and cook over a medium heat for 6-7 minutes or until all the moisture has been absorbed and the mushrooms start browning a little.
• Add the ground meat, paprika, herbs, salt and pepper. Cook for about 5 minutes or until all the moisture has been absorbed, stirring often. Add 2 teaspoons of flour, stir in and continue cooking and stirring for another minute or so. Remove from the heat and set aside to cool completely. Place the mixture in a food processor, add the tomato paste and pulse briefly just until the mixture starts becoming sticky.
• To the mashed potato add the egg, salt, and flour. Using a large spoon, combine the ingredients until the flour is no longer visible. Place on top of a lightly floured surface and quickly bring the mixture together to form a smooth dough. Cut in half and gently roll each half into a log. Cut each log widthways into 7 pieces.
• Flatten each small piece of dough to form a round shape, place 1-1.5 tablespoons of the filling mixture in the centre then close it up sticking the edges together. Gently pat the cake to flatten a little then place on top of a floured surface.
• In a large non-stick pan heat about 1½ tablespoons of oil, add the patties and cook over a medium heat for 2-3 minutes on each side until nicely browned. Do not overcrowd the pan. Serve immediately.