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Vegan Potato Cakes stuffed with Mushrooms – Delicious way to use leftover mashed potatoes. Use different herbs to change the flavour. It’s a delicious savoury vegan meal that even meat-eaters will love!
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Ingredients to make Mushroom-stuffed Potato Cakes
- Leftover mashed potatoes. Or if you don’t have leftovers then just potatoes.
- Flour – to add to the mashed potatoes to make a mashed potato dough.
- Pan-fried mushrooms. I like using mushrooms, onions, and parsley.
- Seasonings and also oil for pan-frying.
How to make Stuffed Potato Cakes
These Vegan Potato Cakes can be made with leftover mashed potatoes or you can make vegan mashed potatoes specifically for this recipe.
If you are using leftover mashed potatoes then it needs to be pretty sturdy and not very thin or you might need to add a bit extra flour to make the mashed potato dough pliable.
Once the mashed potato dough is made by adding some flour to the mashed potatoes, you just wrap it around a spoonful of your filling (Mushrooms, Onions, and herbs) and form into patties.
TIP:Assembling the potato cakes could be messy, so for an easier way of doing it, you could just mix the potato mixture and the mushroom mixture together. This way you get Mushroom Potato Cakes, not stuffed cakes.
Wondering if there’s a secret to cooking the most delicious and perfect mushrooms? Check out my article on how to cook perfect mushrooms every time. There’s definitely a secret and you won’t believe what it is!!!
You then pan fry the stuffed potato cakes until they are golden on each side. I highly recommend using a very good non-stick pan, otherwise the mashed potatoes might stick to the pan.
You might also need to use a bit more oil depending on your pan. These cakes do stick to the pan, so a good non-stick pan with a nice coating of well-heated oil is essential.
My pan of choice is Calphalon. I’ve been using their pans for many years now and I replace them with the same brand and model when they wear out.
What other herbs can you use with the Mushroom Filling?
- Dill– this is by far my favourite herb to use with mushrooms!
- Parsley – this is one of the most common herbs and very traditional, so everyone will love it.
- Thyme – thyme and mushrooms are a great combination as thyme adds an earthy note to the filling.
- Rosemary – just a great savoury way to flavour the mushrooms. Would be great around the holidays!
- Oregano – oregano is not just for pizza or Greek salad, it goes great with mushrooms.
Don’t forget that you can also add garlic, chives, or green onion. Also, fresh herbs can be omitted and dried herbs and favourite seasonings can be used instead. Try chill for a spicy kick or cumin for a hearty flavour.
What other fillings can you add to Potato Cakes?
- Try sauerkraut for a touch of Polish flavour
- Sautéed spinach with chili flakes for a spicy kick
- Melty cheese vegan or not if you are not vegan for an indulgent treat
How to serve potato cakes
- Serve theseVegan Potato Cakes stuffed with Mushrooms withsome lemon, mustard or horseradish.
- Sour cream or yogurt is also a great accompaniment.
- Great to add to salad or cooked vegetables.
Can you make Vegan Potato Cakes stuffed with Mushrooms using gluten-free flour?
I personally have never tried making potato cakes gluten-free but I’ve had readers make these with chickpea or rice flours with great results. If you make them with another type of gluten-free flour, please let me know in comments!
Can you freeze these Vegan Potato Cakes?
Yes, you can! Freeze the cooked Vegan Potato Cakes in one layer on a sheet pan. Once they are fully frozen, transfer to a freezer ziploc bag or a container.
To heat up, defrost over night in the fridge. Then either pan fry them on the stove or use a microwave to warm them up.
Can you make the Stuffed Potato Cakes without any flour?
This is a great question. Flour is used not just to make the mashed potato dough pliable. Flour also changes the texture and flavour of the mashed potatoes. So, they actually taste a bit like potato dough.
If you are able to wrap mashed potatoes around the mushroom filling then you don’t really need to add the flour. Just remember, the flavour and texture will be different from my original recipe.
TIP: If you really prefer not to add any flour, then you could mix the mashed potatoes and the mushroom filling together, shape into patties and pan-fry. The Potato Cakes will look a bit different (they won’t be stuffed) but they will still be incredibly delicious!
If you like Vegan Potato Cakes stuffed with Mushrooms and would like to try something similar (and a bit easier) then make my Bubble and Squeak Potato Cakes.
Watch the video below of how to make these delicious Vegan Potato Cakes stuffed with Mushrooms. It’s so easy!
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4.90 from 28 votes
Vegan Potato Cakes stuffed with Mushrooms
Vegan Potato Cakes stuffed with Mushrooms - Delicious way to use leftover mashed potatoes. Perfect for summer, fall or winder lunch, use different herbs to change the flavour | Imagelicious
Course Appetizer, Main Course
Cuisine Russian
Keyword mushrooms, potatoes, vegan
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Cooking and cooling potatoes 1 hour hour
Total Time 2 hours hours 10 minutes minutes
Servings 9 cakes
Calories 124kcal
Author Julia
Ingredients
- 2 pounds potatoes
- 2 bay leaves
- 2 tablespoons oil or more as needed for pan-frying, divided
- 1/2 pound mushrooms
- 150 g onion
- 10 g dill (or other herbs like parsley, rosemary, thyme
- 1/2 cup flour
- salt, pepper, dry thyme and your other favourite flavourings to taste
US Customary - Metric
Instructions
Wash, peel and dice the potatoes.
Boil the potatoes with bay leaf until fully cooked.
While the potatoes are cooking, heat one tablespoon of oil in a large pan.
Dice the onion and coarsely chop mushrooms.
Add the onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated. This will take about 15-20 minutes.
Cook for another 5 minutes until the mixture starts to brown.
Season to taste with salt and pepper. I use 1/4 teaspoon each salt, pepper, and dry thyme.
Finally chop the dill (or other herbs you are using), add it to the pan with the mushrooms, mix and take off the heat.
Once the potatoes are cooked, drain them well and mash with fork or masher, do not use food processor as it'll turn the potatoes watery. Season to taste.
Cool the potatoes.
Add flour to the mashed potatoes and mix well.
Alternatively, you could use leftover mashed potatoes.
Take about 2 tablespoons of potato dough and flatten into a disk, place one spoonful of mushroom filling and cover with a bit more potato dough. Form into a disk.
Once all the potato cakes are assembled, heat the remaining tablespoon of oil in a large pan.
Place potato cakes on the pan and fry about 5 minutes until they turn golden, flip and fry another 5 minutes until golden.
IMPORTANT: Use more oil if needed.
Serve with the leftover mushroom mixture if any left, some lemon juice, mustard or horseradish.
Video
Notes
You can omit flour or add less than the recipe calls for. I like flour as it makes the potatoes easier to handle, but it certainly isn't necessary.
Filling can vary. You can add different herbs like thyme, for example, or parsley. Or add bell peppers.
You will most likely have a tiny little bit of the mushroom filling leftover, just serve it alongside the potato cakes.
I have a really good non-stick pan(affiliate link)so the cakes don't stick too much, but if you are worried, add more oil to make sure that they don't stick. I know some readers had trouble with the frying part. Note, that quite often food will stick to the pan until it's actually done and only once it's properly cooked, it'll get released. In any case, please add oil as needed when frying the cakes. Also, they can be baked instead of fried.
Nutrition
Calories: 124kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Sodium: 12mg | Potassium: 536mg | Fiber: 3g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 14.2mg | Calcium: 36mg | Iron: 3.8mg
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