Wash and dry potatoes, then cut into evenly-sized pieces. Place into a large pot of cold, salted water and bring to a boil. Reduce heat and cook potatoes until fork tender. Remove from heat and drain.
Meanwhile, add coconut oil to a pan over medium heat. Add mushrooms, onions, garlic, dill, salt and pepper and sauté for 7 minutes until onions are translucent. Set aside.
Transfer the cooked potatoes to a medium bowl. Add flour and lightly mash the potatoes until smooth and lump-free.
Making the potato cakes: Divide the mashed potatoes into 24 even pieces. Roll each piece into a ball, then flatten. Separate potato disks into two groups of 12.
Transfer one group of potato disks onto a plate. Add 3 tbsp of the mushroom mixture to the centre of each disk. Place the remaining flattened potato disks onto the 12 potato disks that have the filling. Gently pinch together the edges of the two disks, forming a seal. Finish by forming each patty into a puck shape.
Using a large frying pan, heat 3 tbsp olive oil. Working in batches, fry the potato patties for 4 minutes on each side, until golden brown. Place cooked patties on a paper towel to soak up excess oil, and allow to cool for 3-5 minutes.
Serve warm or cold and enjoy!
