Description
These Vegan Stuffed Potato Cakes are a delicious and wholesome dish featuring creamy mashed potatoes filled with a savory mix of cooked vegetables and optional vegan cheese. Crisply pan-fried to golden perfection, they make a fantastic appetizer, snack, or side dish that is both satisfying and nutritious.
Ingredients
Scale
Potato Cakes
- 4 medium potatoes, peeled and boiled
- 1/2 cup breadcrumbs (use gluten-free breadcrumbs for a GF version)
- 1/4 cup nutritional yeast (for cheesy flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for frying)
Vegetable Filling
- 1/2 cup cooked vegetables (e.g., peas, corn, spinach, or mushrooms), finely chopped
- 1/4 cup vegan cheese (optional, for extra flavor)
Garnish
- 1/4 cup fresh parsley or cilantro, chopped (optional)
Instructions
- Boil and Mash Potatoes: Boil the peeled potatoes in salted water until tender, about 10-15 minutes. Drain and mash the potatoes until smooth. Allow them to cool slightly to make handling easier.
- Mix Potato Cake Ingredients: In a large mixing bowl, combine the mashed potatoes, breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Stir until all ingredients are thoroughly incorporated to form a cohesive mixture.
- Prepare Vegetable Filling: In a separate bowl, combine the finely chopped cooked vegetables with vegan cheese if using. Mix well to distribute the cheese evenly.
- Form Stuffed Cakes: Take a small portion of the potato mixture and flatten it into a patty shape. Spoon some of the vegetable filling into the center, then carefully fold the potato mixture around it to encase the filling fully. Shape into a round cake. Repeat this process for the remaining mixture and filling.
- Pan Fry Potato Cakes: Heat olive oil in a frying pan over medium heat. Place the stuffed potato cakes into the hot oil and cook for 3-4 minutes on each side until they are golden brown and crispy on the outside.
- Drain and Serve: Remove the cooked cakes from the pan and place them on paper towels to drain any excess oil. Garnish with fresh parsley or cilantro. Serve warm with your favorite dipping sauce or alongside a fresh side salad.
Notes
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Feel free to customize the vegetable filling with your choice of cooked vegetables.
- Omit vegan cheese for a simpler version or to keep it allergy-friendly.
- Ensure potatoes are mashed well to help the cakes hold their shape during frying.
- Serve hot for best texture and flavor.
