Go Back

VEGAN POTATO CAKES STUFFED WITH MUSHROOMS

No ratings yet
Print Save
Course: Appetizer, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Cooking and cooling potatoes: 1 hour
Total Time: 2 hours 10 minutes

Ingredients

  • 1kg potatoes
  • ½ cup flour
  • ½ kg mushrooms
  • 1 medium onion
  • 3 cloves garlic
  • ½ bunch parsley (or another herb)
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup oil for frying

Instructions

  • Boil the potatoes in water until well-cooked. Then drain and let cool.
  • Finely chop mushrooms and onion. Then place in a lightly oiled pan and fry them on medium heat until all the water has evaporated (about 15 minutes)
  • After 15 mins, add chopped garlic, parsley, and pepper and mix well. Set aside.
  • Peel and then mash the potatoes, adding the flour and salt.
  • Make potato cakes by first placing one tablespoon of potato- flour mix on your hand, tapping it lightly to form a thin patty. Then place about half a tablespoon of mushroom filling to the center of the potato patty. Cover with some more potato-flour mixture and stick well around to form a cake. Fry on hot oil for about 3 minutes each side or until they get golden brown.
  • Serve as an appetizer, side dish or dinner!

Notes

  • For a gluten-free version of this recipe, you may exclude flour. However, consider adding a ‘flaxseed egg’ instead, as the mashed potatoes may not be easy to form a cake with, in case flour is omitted.
  • For a low-fat version, vegan potato cakes can be oven-baked, by sprinkling a non-stick tray with 2 tbsp oil, placing the potato cakes and baking them on 200o C for about 20 mins or until golden brown.
Pin This Recipe