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
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.
Notes
- You can customize the filling with various pre-cooked vegetables or lentils. For a gluten-free option, use a gluten-free flour blend.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 potato cake
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
