Name: Vegan Stuffed Potato Cakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Global
Ingredients: 4 medium russet potatoes, peeled and chopped; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 cup cooked mixed vegetables (peas, carrots, corn); 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; Salt and pepper to taste; 1/4 cup all-purpose flour, plus more for dusting; 2 tablespoons chopped fresh cilantro or parsley; 2 tablespoons nutritional yeast (optional); 2 tablespoons plant-based milk; 2 tablespoons oil for pan-frying

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If you’re searching for a savory, irresistible twist on classic comfort food, this Vegan Stuffed Potato Cakes Recipe is about to become your new go-to! Perfectly seasoned mashed potatoes hug a vibrant vegetable filling, then get pan-fried to glorious golden crispiness. Each bite strikes the perfect balance of creamy, spicy, and herby flavors — honestly, these potato cakes taste like cozy memories shared around the dinner table. Whether you enjoy them hot off the pan or pack them for a lunch on-the-go, you’ll fall in love with how fun and satisfying this recipe is to make and eat!

Ingredients You’ll Need

Vegan Stuffed Potato Cakes Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Vegan Stuffed Potato Cakes Recipe is how it effortlessly transforms basic ingredients into something memorable. Every component, from the fluffy potatoes to the spices and herby touches, plays its part in making these cakes deliciously crave-worthy.

Russet potatoes: The starchy texture is key for fluffy mash and sturdy cakes.
Olive oil: Offers a subtle richness and ensures your sautéed filling has plenty of flavor.
Onion: Gently sweetens and boosts the overall savoriness of your filling.
Garlic cloves: Infuses a delicious depth—don’t skip this aromatic wonder!
Cooked mixed vegetables: Feel free to use peas, carrots, and corn for color and sweetness, but any favorite mix will work.
Ground cumin: Adds gentle smokiness and warmth to the vegetable filling.
Paprika: Lends earthy flavor and a hint of color to the stuffed center.
Salt and pepper: The basics! Season generously for maximum flavor.
All-purpose flour (plus more for dusting): Binds the potato mixture and helps the cakes crisp up as they fry.
Fresh cilantro or parsley: For fresh, herby brightness that ties the whole dish together.
Nutritional yeast (optional): Adds a cheesy, umami twist—totally optional, but a lovely bonus.
Plant-based milk: Helps transform mashed potatoes into a smooth, shapeable dough.
Oil for pan-frying: Choose a neutral oil for ultra-crispy, golden cakes without overpowering flavor.

How to Make Vegan Stuffed Potato Cakes Recipe

Step 1: Boil and Mash the Potatoes

Start by peeling and chopping your russet potatoes into even pieces, then pop them into a pot of salted boiling water. Boil for about 15 minutes, or until they’re fork-tender. Once drained, mash the potatoes until completely smooth—this is the key to dreamy, melt-in-your-mouth centers for your Vegan Stuffed Potato Cakes Recipe.

Step 2: Prepare the Potato Dough

Let your mashed potatoes cool for just a few minutes—enough so the flour doesn’t cook on contact. Stir in the all-purpose flour, nutritional yeast (if using), plant-based milk, plus salt and pepper. Mix until you have a soft, slightly sticky dough that holds its shape. This magical blend will soon mold perfectly around your flavorful filling!

Step 3: Sauté the Veggie Filling

While the potatoes are cooling, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 3 minutes. Stir in the garlic, then add your cooked mixed veggies, cumin, paprika, salt, and pepper. Sauté for another 2–3 minutes so all those lovely flavors meld. Finish by stirring in chopped cilantro or parsley for an herby kick.

Step 4: Assemble the Stuffed Potato Cakes

Divide your potato mixture into 8 equal portions. Working one at a time, flatten each ball in your hand to create a disk, then place a generous spoonful of the vegetable filling in the center. Carefully fold the potato over the filling, sealing the edges to form a patty. Dust each cake lightly with extra flour to help them brown beautifully and prevent sticking.

Step 5: Pan-Fry to Crispy Perfection

Heat a couple of tablespoons of oil in a non-stick skillet over medium heat. Carefully add the cakes and let them cook for 3 to 4 minutes per side, or until golden and crisp all over. Serve these beauties warm—the crispy crust and soft, savory filling are total crowd-pleasers!

How to Serve Vegan Stuffed Potato Cakes Recipe

Garnishes

Add a sprinkle of fresh chopped cilantro or parsley right before serving to bring a burst of color and a fresh, garden-bright finish to your Vegan Stuffed Potato Cakes Recipe. A dollop of non-dairy yogurt or a swirl of spicy ketchup are also wonderful finishing touches for extra richness and flavor.

Side Dishes

These potato cakes are super versatile and shine alongside plenty of simple sides. Pair them with a crisp green salad, roasted seasonal veggies, or a tangy slaw for a balanced, nourishing meal. A cup of hot soup or a spoonful of chutney makes for an unbelievably cozy plate.

Creative Ways to Present

Take your Vegan Stuffed Potato Cakes Recipe to the next level by serving them as sliders in mini burger buns, or slicing them as a unique filling for your favorite wraps. They’re also adorable as party finger food: simply make them smaller and serve with dipping sauces for an interactive appetizer platter!

Make Ahead and Storage

Storing Leftovers

If you happen to end up with leftovers (and that’s a big ‘if’), simply store the cooled potato cakes in an airtight container in the fridge for up to 3 days. They keep their flavor and texture surprisingly well and are just as delicious the next day.

Freezing

For longer storage, you can freeze cooked potato cakes. Place them on a parchment-lined baking sheet in a single layer until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. For best results, thaw in the refrigerator before reheating.

Reheating

To revive that coveted crispiness, reheat your Vegan Stuffed Potato Cakes Recipe in a skillet over medium heat until warmed through and golden. You can also bake them in a hot oven for 10 minutes, or microwave for a quick fix (though the latter won’t keep that lovely crunch).

FAQs

Can I use different vegetables as a filling?

Absolutely! This Vegan Stuffed Potato Cakes Recipe adapts beautifully to whatever veggies you have on hand. Try lentils, spinach, mushrooms, or leftover roasted vegetables for a fresh twist.

How do I make the recipe gluten-free?

Simply swap out the all-purpose flour for your favorite gluten-free blend. The potato cakes will still hold together well and crisp up just as nicely—no flavor sacrificed!

What’s the best way to keep the cakes from falling apart?

Be sure to use the right variety of potato (russets are perfect!) and allow the mixture to cool slightly before assembling. Lightly dusting with flour before frying also helps them keep their shape and form that beautiful crust.

Can these be baked instead of pan-fried?

Yes! Place the prepared potato cakes on a lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. They’ll be crisp and delicious, with less oil.

Are these suitable for kids?

Definitely! Kids are drawn to their crispy outside and comforting flavors. You can also adjust the spices for sensitive palates, making them a family-friendly win with every batch.

Final Thoughts

If you’re after a dish that feels both cozy and exciting, you have to try this Vegan Stuffed Potato Cakes Recipe. Whether you’re serving them as a main, a side, or a snack to share, one bite is sure to make everyone smile. Dive in, get creative with your fillings, and let these potato cakes become a new favorite at your table!

Vegan Stuffed Potato Cakes Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 potato cakes 1x
Diet: Vegan

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Description

These vegan stuffed potato cakes are a delicious and satisfying dish that is perfect for a comforting meal. Crispy on the outside and filled with a flavorful mix of vegetables, these patties are sure to be a hit at your table.

Ingredients

Scale

Potato Cakes:

4 medium russet potatoes, peeled and chopped
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup cooked mixed vegetables (peas, carrots, corn)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
1/4 cup all-purpose flour, plus more for dusting
2 tablespoons chopped fresh cilantro or parsley
2 tablespoons nutritional yeast (optional)
2 tablespoons plant-based milk
2 tablespoons oil for pan-frying

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Instructions

Boil and Mash Potatoes: Boil the chopped potatoes until tender, then drain and mash until smooth. Mix in flour, nutritional yeast, milk, salt, and pepper.
Sauté Vegetables: Sauté onion in olive oil until soft, then add garlic, cooked vegetables, cumin, paprika, salt, and pepper. Cook briefly and mix in cilantro or parsley.
Assemble and Fry: Divide potato mixture, flatten in palm, add filling, fold to seal, and form patties. Dust with flour and pan-fry until golden and crispy.