Description
These Vegan Stuffed Potato Cakes are crispy on the outside, filled with a savory mixture of vegetables on the inside, making them a delicious and satisfying main course. Perfect for a cozy dinner or a hearty lunch, these potato cakes are a comforting dish that’s easy to make.
Ingredients
Scale
Potato Cakes:
- 4 medium russet potatoes (peeled and chopped)
- 1/4 cup all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon nutritional yeast (optional)
- 1 tablespoon olive oil (for frying)
For the Filling:
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1/2 cup grated carrots
- 1/2 cup cooked spinach (excess water squeezed out)
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Boil and Mash Potatoes: Boil the peeled and chopped potatoes in salted water until fork-tender. Drain, mash until smooth, and let cool slightly. Mix in flour, salt, pepper, and nutritional yeast.
- Prepare Filling: Sauté onion and garlic in olive oil until softened. Add carrots, spinach, season with smoked paprika, salt, and pepper. Let cool.
- Form Potato Cakes: Divide potato dough, flatten into discs, add filling, fold edges to seal and shape into cakes. Dust with flour.
- Fry Cakes: Fry cakes in olive oil until golden brown and crispy on both sides, about 3-4 minutes per side.
- Serve: Enjoy warm with vegan sour cream or a side salad.
Notes
- You can substitute the filling with mashed chickpeas, mushrooms, or any sautéed vegetables you like.
- Use gluten-free flour to make the recipe gluten-free.
Nutrition
- Serving Size: 1 potato cake
- Calories: 140
- Sugar: 1g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
