These crispy golden potato cakes are stuffed with a flavorful vegetable filling and pan-fried until crunchy on the outside and tender on the inside. They’re perfect as a snack, appetizer, side dish, or light meal.
Servings
8–10 potato cakes
Preparation Time
- Prep: 30 minutes
- Cook: 25 minutes
- Total: About 55 minutes
Ingredients
Potato Dough
- 2 lbs (900 g) russet or Yukon Gold potatoes, peeled and cubed
- 2 tbsp vegan butter
- ½ tsp salt
- ¼ tsp black pepper
- ¾–1 cup (90–120 g) all-purpose flour, plus extra for dusting
Savory Vegetable Filling
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 1 cup cabbage, finely shredded
- ½ cup carrot, grated
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp black pepper
Optional Cheesy Filling
- ½ cup vegan shredded mozzarella or cheddar-style cheese
For Cooking
- 2–3 tbsp olive oil or neutral oil for frying
Step 1: Cook the Potatoes
- Place potatoes in a large pot and cover with cold water.
- Add a generous pinch of salt.
- Bring to a boil and cook for 15–20 minutes, or until fork-tender.
- Drain thoroughly.
- Return potatoes to the warm pot for 1–2 minutes to evaporate excess moisture.
Mash until smooth.
Mix in:
- Vegan butter
- Salt
- Pepper
Allow to cool for 10–15 minutes.
Step 2: Make the Potato Dough
Gradually mix flour into the mashed potatoes.
Start with ¾ cup flour and add more if necessary.
The dough should be:
- Soft
- Easy to handle
- Not sticky
Avoid adding too much flour, which can make the cakes dense.
Step 3: Prepare the Filling
Heat olive oil in a skillet over medium heat.
Add onion and cook for 3–4 minutes until softened.
Add:
- Garlic
- Mushrooms
Cook for 4–5 minutes.
Add:
- Cabbage
- Carrot
- Paprika
- Thyme
- Salt
- Pepper
Cook for another 4–5 minutes until vegetables are tender and most moisture has evaporated.
Cool slightly before assembling.
Step 4: Shape the Potato Cakes
- Divide potato dough into 8–10 equal portions.
- Roll each portion into a ball.
- Flatten into a disc about 4 inches (10 cm) wide.
Place 1–2 tablespoons filling in the center.
If using vegan cheese, add a small pinch on top of the filling.
Carefully bring the edges together and seal.
Flatten gently into a thick patty.
Dust lightly with flour if needed.
Step 5: Fry the Potato Cakes
Heat 2–3 tablespoons oil in a large skillet over medium heat.
Cook potato cakes in batches.
Fry for:
- 4–5 minutes per side
Until:
- Deep golden brown
- Crisp on the outside
- Heated through
Transfer to a paper towel-lined plate.
Step 6: Serve
Serve warm with:
- Vegan sour cream
- Dairy-free yogurt dip
- Garlic aioli
- Tomato chutney
- Fresh herbs
Baked Version
For a lighter option:
- Preheat oven to 220°C (425°F).
- Place cakes on a parchment-lined baking sheet.
- Brush lightly with oil.
- Bake for 20–25 minutes, flipping halfway through.
Air Fryer Version
- Preheat air fryer to 200°C (400°F).
- Lightly spray cakes with oil.
- Air fry for 12–15 minutes.
- Flip halfway through cooking.
Filling Variations
Mediterranean
Mix:
- Spinach
- Sun-dried tomatoes
- Vegan feta
Mexican
Mix:
- Black beans
- Corn
- Bell peppers
- Cumin
Curried Vegetable
Mix:
- Peas
- Carrots
- Curry powder
- Cilantro
Mushroom & Lentil
Mix:
- Cooked lentils
- Mushrooms
- Garlic
- Thyme
Storage
Refrigerator
Store for up to 4 days in an airtight container.
Freezer
Freeze uncooked or cooked cakes for up to 2 months.
Reheating
- Skillet: 3–4 minutes per side
- Air fryer: 5–6 minutes
- Oven: 10–12 minutes at 190°C (375°F)
Approximate Nutrition (Per Potato Cake)
- Calories: 140–190
- Protein: 3–5 g
- Carbohydrates: 22–28 g
- Fat: 4–7 g
- Fiber: 3–4 g
