Vegan Stuffed Potato Cakes | With Mushroom and Spinach

Vegan stuffed potato cakes filled a delicious mushrooms and spinach filling. Made with very simple and everyday ingredients, they are comforting and full of flavour. They’re soft on the inside and slightly crunchy on the outside. This dish is perfect for all seasons, it’s easy to make and it will definitely be a crowd pleaser!

I had so many potatoes in the house and this was the perfect way to use them while also creating a delicious dinner! They are the perfect way to use any leftovers veggies and a creative way to eat potatoes. They can be stuffed with your favourite vegetables and cheese can be added as well. I found the mushrooms and spinach combination to be really delicious!

These mushroom and spinach vegan stuffed potato cakes are made from mashed potatoes and they are very simple to make. The dough is made of potatoes and a small amount of flour. The ingredients used are ones that you will probably already have in the house and this is what I love about this recipe, it is made from everyday ingredients and anyone can make it!

These potato cakes are:

• Hearty
• Comforting
• Easy
• Healthy
• Vegan

For this recipe you will need:

• For the potato dough:
• Potatoes (Yukon Gold are best as they create the best mash, others will work but might require more or less flour)
• Whole meal flour
• Olive oil
• Salt and pepper
• Paprika
  
• For the filling:
• Mushrooms
• Spinach
• Onion
• Garlic
• Olive oil

Step by step instructions

1. Peel the potatoes and cut the into small pieces. Cook in boiling water for 10 minutes until soft. Drain them and pat them dry with a kitchen cloth, then bowl place in bowl, add oil, salt, pepper, paprika and mash with a fork. Let them cool down while you prepare the filling.
2. Heat up some olive oil, sauté the onion and garlic. Then add mushrooms and at the end spinach, let all the water evaporate.
3. When the potatoes have cooled down, add flour and mix to form a mouldable and not sticky mixture (you might need to add more flour depending on the type of potatoes)
4. When done from a ball, flatten it down into a thin layer, add the filling leaving a border and wrap the sides to form a ball.
5. Cook in a little olive oil in a pan for a few minutes on each side.

Notes

• You can substitute whole meal with all purpose flour
• Yukon gold are the best potatoes but you can use other types, you might need to use less or more flour
• Alternatively to cooking them in a pan, you can cook them in the oven, but the result will not be as crispy

I hope you enjoy this recipe as much as I do!

Did you make this recipe? 

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