🥔 Vegan Stuffed Potato Cakes

Crispy and golden on the outside, soft and fluffy inside, with a delicious savory filling. These stuffed potato cakes are perfect for breakfast, lunch, dinner, or as a satisfying snack.

Makes: 8 potato cakes
Prep: 25 minutes
Cook: 20 minutes
Total: ~45 minutes

Ingredients

Potato cakes

• 4 large potatoes, peeled and cubed
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 2 tbsp nutritional yeast
• 3 tbsp all-purpose flour
• 2 tbsp cornstarch
• 2 tbsp chopped fresh parsley
• 1–2 tbsp olive oil, for frying

🌱 Savory filling

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 200 g (7 oz) mushrooms, finely chopped
• 1 cup baby spinach, chopped
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp black pepper
• Salt to taste
• ½ cup shredded vegan mozzarella or cheddar

👩‍🍳 Instructions

1. Cook the potatoes: Place potatoes in a pot of salted water. Boil for 15–18 minutes, until completely tender. Drain very well and let them steam-dry for a few minutes.
2. Mash: Mash the potatoes until smooth. Mix in salt, pepper, garlic powder, smoked paprika, nutritional yeast, flour, cornstarch, and parsley. Set aside to cool enough to handle.
3. Make the filling: Heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes. Add garlic and mushrooms and cook for 5–7 minutes, until the mushrooms have released their moisture and browned.
4. Add spinach, cumin, smoked paprika, pepper, and salt. Cook for 1–2 minutes, until the spinach wilts. Remove from heat and let cool slightly.
5. Form the cakes: Divide the mashed potato mixture into 8 portions. Flatten one portion into a thick disk in your palm.
6. Place about 1 tablespoon of mushroom filling and a little vegan cheese in the center. Carefully fold the potato around the filling and seal the edges. Flatten gently into a patty.
7. Repeat with the remaining potato and filling.