Description
These Vegan Stuffed Potato Cakes are crispy, savory, and stuffed with a flavorful mix of plant-based ingredients. Made with simple ingredients like mashed potatoes and vegetables, these cakes are perfect for a hearty snack, appetizer, or light meal. Crispy on the outside and soft on the inside, they make a great comfort food for anyone following a vegan diet!
Ingredients
Scale
- 4 medium potatoes, peeled and boiled
- 1/2 cup breadcrumbs (use gluten-free breadcrumbs for a GF version)
- 1/4 cup nutritional yeast (for cheesy flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for frying)
- 1/2 cup cooked vegetables (e.g., peas, corn, spinach, or mushrooms), finely chopped
- 1/4 cup vegan cheese (optional, for extra flavor)
- 1/4 cup fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
- Prepare the potatoes: Boil the peeled potatoes in salted water until tender, about 10-15 minutes. Drain and mash the potatoes until smooth. Allow them to cool slightly.
- Season the mashed potatoes: In a large mixing bowl, add the mashed potatoes, breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are fully incorporated.
- Prepare the filling: In a separate bowl, combine the cooked vegetables (peas, corn, spinach, mushrooms, or your choice) and vegan cheese, if using. Mix well.
- Shape the cakes: Take a small portion of the mashed potato mixture and flatten it into a patty. Place a spoonful of the vegetable filling in the center and gently fold the potato mixture around it to encase the filling. Shape into a round cake. Repeat with the remaining mixture.
- Fry the cakes: Heat olive oil in a frying pan over medium heat. Place the stuffed potato cakes in the pan and cook for 3-4 minutes on each side until golden and crispy.
- Serve: Once the cakes are cooked, remove them from the pan and let them drain on paper towels. Garnish with fresh parsley or cilantro and serve with your favorite dipping sauce or a side salad.
Notes
- You can make the potato mixture ahead of time and refrigerate it until you’re ready to fry the cakes.
- These cakes can be baked instead of fried. Preheat your oven to 400°F (200°C), place the cakes on a baking sheet, and bake for 20-25 minutes, flipping halfway through.
- Feel free to swap in any vegetables you have on hand for the filling, like shredded carrots, zucchini, or even vegan sausage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: Vegan, Comfort Food
Nutrition
- Serving Size: 1 cake
- Calories: 120 kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg