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.
- 24 May 2024
- Cook time 35 min
- Prep time 10 min
- 9 Servings
- 12 Ingredients
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:
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 Size | 180 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 4.45g | 3% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.98g | 10% |
| Sugar 2.79g | 3% |
| Fat | |
| Fat 3.48g | 4% |
| Saturated 0.51g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.16ug | 0% |
| Choline 22mg | 4% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 2.72mg | 17% |
| Vitamin B6 0.40mg | 24% |
| Vitamin B9 33ug | 9% |
| Vitamin B12 0.01ug | 0% |
| Vitamin C 27mg | 29% |
| Vitamin E 0.08mg | 1% |
| Vitamin K 2.89ug | 2% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 1.36mg | 12% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 660mg | 19% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 810mg | 54% |
| Zinc, Zn 0.77mg | 7% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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