30 Best Vegan Recipes #12
12. Potato Cakes Stuffed with Mushrooms
Ingredients (serving: 9 cakes)
- 2 pounds potatoes
- 2 bay leaves
- 2 tablespoons oil (more as needed for pan-frying, divided)
- ½ pound mushrooms
- 150 g onion
- 10 g dill (or other herbs like parsley, rosemary, thyme)
- ½ cup flour
- Salt, pepper, dry thyme, and other flavorings to taste
Instructions
- Wash, peel, and dice the potatoes. Boil them with bay leaves until fully cooked.
- While the potatoes are cooking, heat 1 tablespoon of oil in a large pan.
- Dice the onion and coarsely chop the mushrooms. Add them to the pan and cook on medium-low heat, stirring occasionally, until all the liquid evaporates (about 15-20 minutes).
- Cook for another 5 minutes until the mixture starts to brown. Season with salt, pepper, and dry thyme.
- Chop the dill or other herbs, add them to the pan with the mushrooms, mix, and remove from heat.
- Once the potatoes are cooked, drain them well and mash with a fork or masher. Do not use a food processor to avoid watery potatoes. Season to taste.
- Let the potatoes cool, then add flour to the mashed potatoes and mix well. Leftover mashed potatoes can also be used.
- Take about 2 tablespoons of potato dough, flatten into a disk, place one spoonful of mushroom filling, and cover with more potato dough. Form into a disk.
- Once all the potato cakes are assembled, heat the remaining tablespoon of oil in a large pan. Fry the cakes for about 5 minutes on each side until golden brown. Use more oil if needed.
- Serve with the leftover mushroom mixture, lemon juice, mustard, or horseradish.
Source: Imagelicious
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