Stuffed Potato Cakes
These vegan Potato Cakes are stuffed with Mushrooms and Leeks and they would make an amazing addition to meals! It's a delicious vegan meal, that even meat-eaters will love!
They are made with normal flour, but you can also use gluten free flour like chickpea flour, buckweat flour etc. in case you are allergic to gluten.
Ingredients (8-10 pieces)
1 kg Potatoes, diced
3/4 cup All Purpose Flour
For the Filling
200 gr. Mushrooms
100 gr. Leeks
1/2 tsp. Garlic Powder
1 1/2 tbsp.Dill
1 tbsp. Olive Oil
Add diced potatoes to a large pan, cover with water, add some salt and bring to a boil. Shimmer for approximately 20 minutes or until cooked.
Drain and let them dry and cool, while you make the filling.
In a frying pan heat 1 tbsp. olive oil and saute leeks for about 2 minutes. Lower heat and saute for about 7 minutes.
Add mushrooms, garlic powder, salt, pepper and cook for approximately 15 minutes or until mushrooms are soft and most of the liquids are evaporated. Remove from heat, add dill and mix.
Now mash potatoes, add flour and mix very well.
Start shaping by taking a couple of tbps. of the potato dough and flatten them out into your hand. Add approximately one tbsp. of the filling in the middle and top with more dough. Shape into round potato cakes.
Grease a frying pan with some olive oil and heat on high. Once it's hot, lower heat, add potato cakes and cook each side for about 3 minutes or until golden brown.
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