Description
These Vegan Stuffed Potato Cakes are a delicious and hearty plant-based meal featuring creamy mashed potatoes filled with a savory mixture of spinach, lentils, and flavorful spices. Crispy on the outside and tender inside, they are perfect as a main dish or appetizer and can be pan-fried for a golden crust or baked for a lighter version.
Ingredients
Scale
Potatoes
- 4 medium potatoes, peeled and chopped
Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped spinach (fresh or frozen)
- ½ cup cooked lentils or mashed chickpeas
- 2 tablespoons nutritional yeast
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper, to taste
Batter and Frying
- 2 tablespoons all-purpose flour (plus more for dusting)
- 2 tablespoons plant-based milk
- Oil for frying
Instructions
- Boil Potatoes: Boil the peeled and chopped potatoes in salted water for about 15 to 20 minutes until tender. Drain and mash them until smooth, then set aside to cool slightly.
- Prepare Filling: Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, and sauté until soft, about 3 to 4 minutes. Stir in chopped spinach, cooked lentils or mashed chickpeas, nutritional yeast, smoked paprika, cumin, salt, and pepper. Cook the mixture for another 2 to 3 minutes, then remove from heat.
- Shape Potato Cakes: Divide the mashed potatoes into 8 equal portions. Flatten one portion in your palm, add a spoonful of the filling mixture in the center, then carefully fold and shape it into a patty, sealing the edges. Repeat this process for all portions.
- Prepare Batter: Mix 2 tablespoons of all-purpose flour with 2 tablespoons of plant-based milk to create a light batter. Lightly dust each stuffed potato cake with flour, then dip it into the batter to coat evenly.
- Fry Potato Cakes: Heat oil in a skillet over medium heat. Fry the coated potato cakes for 3 to 4 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and drain on paper towels.
- Serve: Serve the potato cakes warm, optionally accompanied by vegan sour cream or a tangy dipping sauce of your choice.
Notes
- You can customize the filling by adding sautéed mushrooms, peas, or vegan cheese for extra flavor and texture.
- For a lighter option, bake the potato cakes at 400°F (200°C) for 20 minutes, flipping halfway through the baking time.
- These potato cakes pair well with vegan sour cream or a tangy dipping sauce to enhance their flavor.
