Vegan potato cakes stuffed with mushrooms
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.
Cook time 35 min
Prep time 10 min
Ingredients:
6 potatoes1 tsp bay leaf
2 tbsp olive oil
1 cup onion
3.67 cups mushrooms
1 tbsp salt
1 tsp black pepper
1 tbsp dill
1/2 cup whole-grain wheat flour
2 slices lemon
1 tbsp mustard
1 tbsp horseradish
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.
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 per serving
9 ServingsCalories 130kcal
Protein 4.45g
Carbohydrates 27g
Fiber 3.98g
Sugar 2.79g
Fat 3.48g
More recipes
Chicken with zucchini and sweet potato salad
Perfect for a nutritious and satisfying meal that's easy to prepare.
30 Nov 2025Arroz con pollo
Enjoy a rich, hearty meal packed with vibrant colors and delightful aromas.
15 Apr 2025Bacon-beef burgers with pickles, onions and tomatoes
Quick and easy recipe for a delicious homemade meal.
08 Apr 2025Roasted capsicum, rice and feta frittata
Enhance with aromatic parsley and basil for a nutritious and delicious treat.
29 Nov 2025Vegetarian tikka masala
This easy, nutritious, and mouth-watering recipe combines curry paste and canned tomatoes for a delightful, plant-based meal that’s perfect for any occasion.
29 Apr 2025