Vegan Stuffed Potato Cakes
Get to Know this recipe
There are so many amazing creators online that are the source of inspiration everyday. One of those creators is Elavegan @elavegan.com. Her amazing vegan potato cakes were the inspiration for this recipe. She has created a perfect snack that you will want to share over and over again. You can be so creative with filling these potato cakes that you can please all family members. The prep time needed to make these little gems is well worth the effort.
Michaela, the creator of Elavegan, suggests using Yukon Gold for this recipe. However, you can also use Russet potatoes with good results. The recipe calls for the potato cakes to be pan-fried. You can also bake in the oven; however, they will be softer and without the crunchy outside. Michaela suggests brushing the oil and flipping the cakes about halfway through cooking. The cakes can be frozen or stored in the refrigerator for 4 to 5 days, so they make a great make-ahead lunch option.
Most importantly, we like this recipe so much because they are a snack you can control the ingredients, make-ahead, freeze, and know what you're eating. If you are anything like us, we sometimes find ourselves wanting an afternoon snack on the weekend while Netflix and chilling. We can easily have these on hand and heat them when we are hungry. We can feel knowing we are not grabbing a highly processes snack, and we can account for all the ingredients. Pair it with a homemade sauce like our small batch fresh ranch dressing, that you have the perfect weekend snack.
How to Make
Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
Season with salt, pepper, and nutmeg and mash them with a potato masher. (@elavegan suggest to not use a food processor, otherwise, the mashed potatoes will be sticky).
Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.
Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle and add about one and a half tablespoons of the filling. You can also add some vegan cheese in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.
Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven.
1 kg potatoes
80 g white rice flour (1/2 cup)
40 g cornstarch or tapioca flour (1/3 cup)
salt, pepper, nutmeg (to taste)
250 g mushrooms, sliced (about 3 cups)
1/2 of a zucchini, diced
1 onion, chopped
1 bell pepper, diced
2 cloves of garlic, minced
salt & pepper to taste
spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes
oil for frying
vegan cheese to taste