Description
Vegan Mushroom-Stuffed Potato Cakes are crispy and flavorful, perfect for a delightful meal or snack.
Ingredients
- 2 large russet potatoes (about 1.5 pounds)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cups mushrooms, finely chopped (button or cremini)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon soy sauce
- ½ cup breadcrumbs (use gluten-free if desired)
- ¼ cup fresh parsley, chopped
- ½ cup all-purpose flour (or gluten-free flour)
- Oil for frying (canola or vegetable oil)
Instructions
- Peel and chop the potatoes into chunks. Boil in salted water for about 15-20 minutes or until tender. Drain and let cool slightly.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add the chopped mushrooms and garlic to the skillet. Cook for another 5-7 minutes until the mushrooms are browned and any liquid has evaporated.
- Stir in the thyme, salt, pepper, and soy sauce. Cook for an additional minute, then remove from heat. Mix in the breadcrumbs and parsley. Set aside to cool.
- Mash the boiled potatoes in a large bowl until smooth. Add the flour and mix until combined. Season with a pinch of salt.
- Take a portion of the potato mixture (about ¼ cup) and flatten it in your palm. Place a spoonful of the mushroom filling in the center, then fold the potato mixture over to seal it. Form into a patty. Repeat with the remaining mixture and filling.
- Heat about ¼ inch of oil in a large skillet over medium heat. Once hot, carefully add the potato cakes in batches, cooking for 4-5 minutes on each side until golden brown and crispy. Drain on paper towels.
- Serve warm with your favorite dipping sauce or vegan sour cream.
Notes
- For added flavor, mix in some nutritional yeast into the potato mixture for a cheesy taste.
- Try adding different vegetables to the filling, such as spinach or bell peppers, for extra nutrition and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg