Vegan potato cakes stuffed with mushroom and dill filling

Discover a delicious and hearty recipe for vegan potato cakes stuffed with a savory mushroom and dill filling. This plant-based dish combines creamy mashed potatoes with a flavorful mix of mushrooms, dill, and a hint of mustard and horseradish for an extra kick. Perfect for a comforting meal, these potato cakes are both satisfying and easy to make.

  • 14 Apr 2025
  • Cook time 35 min
  • Prep time 10 min
  • 9 Servings
  • 12 Ingredients

Vegan potato cakes stuffed with mushroom and dill filling

Vegan potato cakes stuffed with mushroom and dill filling are a delectable, plant-based comfort food that is both flavorful and nutritious. This recipe combines the earthiness of mushrooms with the fresh, aromatic flavor of dill, enveloped in a crispy, golden potato crust. Perfect for a main course or a delightful side dish, these potato cakes are sure to impress both vegans and non-vegans alike.

Ingredients:

6 potatoes
1020g
1 tsp bay leaf
1.80g
2 tbsp olive oil
27g
1 cup onion
160g
3.67 cups mushrooms
260g
1 tbsp salt
18g
1 tsp black pepper
2.10g
1 tbsp dill
0.55g
1/2 cup whole-grain wheat flour
60g
2 slices lemon
27g
1 tbsp mustard
16g
1 tbsp horseradish
16g

Instructions:

1. Prepare the Potatoes:
- Peel and cut the potatoes into large chunks.
- Place the potatoes in a large pot, cover with water, add the bay leaf, and a pinch of salt.
- Bring to a boil, reduce the heat to medium, and cook until the potatoes are tender (about 15-20 minutes).
- Drain the potatoes, discard the bay leaf, and mash the potatoes until smooth. Set aside to cool.
2. Prepare the Filling:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the finely chopped onions and sauté until translucent (about 5 minutes).
- Add the finely chopped mushrooms, seasoning with 1/2 teaspoon of salt and 1 teaspoon of black pepper.
- Cook until the mushrooms have released their moisture and the mixture is dry (about 8-10 minutes).
- Stir in the chopped dill and remove from heat. Set aside to cool.
3. Combine the Potato Dough:
- Once the mashed potatoes have cooled, season them with 1/2 tablespoon of salt.
- Gradually add the whole-grain wheat flour to the mashed potatoes, mixing well until combined. The dough should be firm yet pliable.
4. Assemble the Potato Cakes:
- Divide the potato dough into 10-12 equal-sized portions.
- Take one portion of the dough and flatten it in the palm of your hand to form a small patty.
- Place a spoonful of the mushroom and dill filling in the center of the patty.
- Carefully fold the edges of the potato patty over the filling, sealing it completely, and shape it into a round cake.
- Repeat with the remaining dough and filling.
5. Cook the Potato Cakes:
- Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- Fry the potato cakes in batches, cooking each side until golden brown and crispy (about 3-4 minutes per side).
- Transfer the cooked potato cakes to a plate lined with paper towels to drain any excess oil.
6. Prepare the Quick Sauce:
- In a small bowl, mix the mustard and horseradish together.
- Serve the potato cakes warm with a squeeze of fresh lemon juice and a dollop of the mustard-horseradish sauce on the side.

Tips:

- Use starchy potatoes like Russet or Yukon Gold for the best texture.

- Ensure the potato mixture is completely cooled before forming the cakes to prevent them from falling apart.

- Use a non-stick skillet or frying pan to reduce the amount of oil needed for frying.

- Feel free to experiment with other herbs and spices to suit your taste preferences.

- Serve the potato cakes with a dollop of vegan sour cream or a squeeze of lemon for added flavor.

These vegan potato cakes stuffed with mushroom and dill filling are a perfect addition to any meal. They are crispy on the outside, tender on the inside, and bursting with rich, savory flavors. Serve them hot with a side of lemon slices and enjoy the harmonious blend of textures and tastes.

Nutrition Facts
Serving Size180 grams
Energy
Calories 130kcal7%
Protein
Protein 4.45g3%
Carbohydrates
Carbohydrates 27g8%
Fiber 3.98g10%
Sugar 2.79g3%
Fat
Fat 3.48g4%
Saturated 0.51g2%
Cholesterol 0.00mg-
Vitamins
Vitamin A 0.16ug0%
Choline 22mg4%
Vitamin B1 0.16mg13%
Vitamin B2 0.18mg14%
Vitamin B3 2.72mg17%
Vitamin B6 0.40mg24%
Vitamin B9 33ug9%
Vitamin B12 0.01ug0%
Vitamin C 27mg29%
Vitamin E 0.08mg1%
Vitamin K 2.89ug2%
Minerals
Calcium, Ca 24mg2%
Copper, Cu 0.28mg31%
Iron, Fe 1.36mg12%
Magnesium, Mg 40mg10%
Phosphorus, P 120mg10%
Potassium, K 660mg19%
Selenium, Se 8ug15%
Sodium, Na 810mg54%
Zinc, Zn 0.77mg7%
Water
Water 140g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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