Description
These Vegan Stuffed Potato Cakes are a delicious and comforting meal featuring tender mashed potatoes combined with flavorful breadcrumbs and nutritional yeast, stuffed with a savory mix of cooked vegetables and optional vegan cheese. Crispy pan-fried to golden perfection, they make a perfect snack or main dish that’s both satisfying and plant-based.
Ingredients
Scale
Potato Cake Mixture
- 4 medium potatoes, peeled and boiled
- 1/2 cup breadcrumbs (use gluten-free breadcrumbs for a GF version)
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling
- 1/2 cup cooked vegetables (e.g., peas, corn, spinach, or mushrooms), finely chopped
- 1/4 cup vegan cheese (optional, for extra flavor)
For Cooking and Garnish
- 1 tablespoon olive oil (for frying)
- 1/4 cup fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
- Boil and Mash Potatoes: Boil the peeled potatoes in salted water until tender, about 10-15 minutes. Drain and mash the potatoes until smooth. Allow them to cool slightly to handle.
- Mix Potato Base: In a large mixing bowl, combine the mashed potatoes with breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are fully incorporated and evenly distributed.
- Prepare Filling: In a separate bowl, mix the cooked vegetables and vegan cheese (if using), ensuring even blending of flavors for the stuffing.
- Form Stuffed Cakes: Take a small portion of the mashed potato mixture and flatten it into a patty shape. Place a spoonful of the vegetable filling in the center, then carefully fold the potato mixture around it, sealing the filling inside. Shape into a round cake. Repeat this process with the remaining potato mixture and filling.
- Fry the Cakes: Heat olive oil in a frying pan over medium heat. Once hot, place the stuffed potato cakes into the pan and cook for 3-4 minutes on each side or until they turn golden brown and develop a crispy crust.
- Drain and Garnish: Remove the cooked cakes from the pan and let them drain on paper towels to remove excess oil. Garnish with fresh parsley or cilantro and serve warm with your favorite dipping sauce or a side salad.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- Feel free to vary the vegetables in the filling based on seasonal availability or personal preference.
- Vegan cheese is optional but adds a rich, cheesy flavor to the filling.
- Use non-stick or well-seasoned frying pans to prevent sticking during frying.
- These potato cakes can be served as a snack, appetizer, or a light main course.
