Vegan stuffed potato cakes with mushrooms and onions
Delight in these savory Vegan Stuffed Potato Cakes, brimming with a flavorful mix of mushrooms and onions. Simple and wholesome, this recipe combines mashed potatoes, olive oil, and a touch of seasoning for a deliciously crispy bite that's perfect for any meal.
Cook time 35 min
Prep time 20 min
Ingredients:
3 potatoes2 tbsp olive oil
2 cups mushrooms
3/4 cup onion
8 tsp sea salt
1 dash black pepper
1/2 cup all-purpose white wheat flour
Get ready to create a delicious and hearty vegan dish with these stuffed potato cakes filled with savory mushrooms and onions. This recipe is perfect for a satisfying meal that's both comforting and healthy. With a crispy golden crust and a flavorful filling, these potato cakes are sure to be a hit with everyone, whether they follow a vegan diet or not.
Instructions:
1. Peel the potatoes and cut them into quarters.
2. Place the potato pieces in a large pot of salted water (use 4 tsp of the sea salt).
3. Bring the water to a boil over medium-high heat and cook the potatoes until tender, about 20 minutes.
4. Drain the potatoes and return them to the pot. Mash the potatoes until smooth. Let them cool slightly.
1. While the potatoes are boiling, heat 1 tbsp of olive oil in a large skillet over medium heat.
2. Add the chopped onions and cook until they become translucent, about 5 minutes.
3. Add the chopped mushrooms and cook until the mushrooms release their liquid and become tender, about 7-10 minutes.
4. Season with 2 tsp of sea salt and a dash of black pepper. Mix well and remove from heat. Allow the mixture to cool.
1. Once the mashed potatoes have cooled slightly, stir in the remaining 2 tsp of sea salt.
2. Gradually add the all-purpose flour to the mashed potatoes, mixing until you form a smooth dough.
1. Divide the dough into 8 equal portions, rolling each into a ball.
2. Flatten each ball into a round disk (~0.5-inch thick) using your hands.
3. Place a spoonful of the mushroom and onion filling in the center of each disk.
4. Carefully fold the edges over the filling and pinch to seal, forming a ball again. Flatten gently to form a patty.
1. Heat the remaining 1 tbsp of olive oil in the skillet over medium heat.
2. Cook the potato cakes in the skillet until they are golden brown and crispy on both sides, about 5-7 minutes per side.
3. Cook in batches if necessary, adding more oil if needed.
- Serve the potato cakes warm, garnished with your favorite herbs or a dollop of vegan sour cream, if desired.
Tips:
- To save time, you can pre-boil the potatoes the day before and store them in the fridge.
- Make sure to finely chop the mushrooms and onions to ensure even cooking and a smooth texture in the filling.
- If the dough is too sticky, add a bit more flour until it’s manageable.
- Feel free to add your favorite herbs, such as thyme or parsley, to enhance the flavor of the filling.
- Use a non-stick skillet to prevent the potato cakes from sticking and to achieve a nice, golden-brown crust.
These vegan stuffed potato cakes with mushrooms and onions are a delightful and versatile dish that can be enjoyed as a main course or a side dish. They are easy to prepare and packed with flavor, making them a great option for a comforting meal. Enjoy these delicious potato cakes fresh from the skillet, and don’t hesitate to get creative with additional ingredients and flavors to make them your own.
Nutrition per serving
9 ServingsCalories 90kcal
Protein 2.96g
Carbohydrates 20g
Fiber 2.15g
Sugar 1.76g
Fat 3.26g
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