Get ready to fall in love with this Vegan Stuffed Potato Cakes Recipe, a plant-based twist on classic comfort food that’s as satisfying as it is fun to make. Pillowy mashed potatoes are seasoned and wrapped around a savory, colorful veggie filling, then crisped up to golden perfection in a skillet. Whether you’re looking for a hearty appetizer, a main course, or a tasty snack, this recipe is an absolute crowd-pleaser that brings warmth and joy to any table. Trust me, you’ll want to make a double batch!
Ingredients You’ll Need
This recipe comes together with just a handful of pantry staples and fresh veggies, each one playing a starring role in taste, texture, and that irresistible golden finish. Here’s what you’ll need to make your Vegan Stuffed Potato Cakes Recipe shine.
- Mashed potatoes (2 cups, from about 1 lb potatoes): The heart and soul of the recipe, these create a tender, pillowy base for the cakes.
- All-purpose flour (1/2 cup, plus extra for dusting): Helps bind the potato mixture and gives a crispy exterior when pan-fried.
- Salt (1/2 teaspoon): Enhances all the other flavors and brings balance to the dish.
- Black pepper (1/4 teaspoon): Adds a gentle kick and depth to the cakes.
- Garlic powder (1/2 teaspoon): Infuses the dough with a subtle, savory note.
- Nutritional yeast (1 tablespoon, optional): Gives a cheesy, umami boost that perfectly complements the potatoes.
- Finely chopped spinach (1/2 cup): Adds color, nutrition, and a hint of earthiness to the filling.
- Finely diced red bell pepper (1/4 cup): Brings sweetness and bright color to every bite.
- Finely chopped onion (1/4 cup): Offers a savory base and a satisfying crunch when sautéed.
- Olive oil (1 tablespoon, plus more for frying): Sautéing the veggies and crisping the cakes, it adds richness throughout.
- Vegan shredded cheese (1/4 cup, optional): Melts into the filling for a gooey, decadent center.
How to Make Vegan Stuffed Potato Cakes Recipe
Step 1: Sauté the Vegetables
Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Add your finely diced onion and red bell pepper, stirring occasionally until they become soft and fragrant, about 3–4 minutes. Toss in the chopped spinach and cook for another 1–2 minutes, just until it wilts. Let this colorful filling cool for a few minutes so it’s easier to handle when stuffing the potato cakes.
Step 2: Prepare the Potato Dough
In a large mixing bowl, combine your mashed potatoes with the flour, salt, black pepper, garlic powder, and nutritional yeast if you’re using it. Mix everything together until you have a soft, workable dough. If your mashed potatoes are a bit wet, don’t be shy about adding an extra tablespoon or two of flour to get the right consistency—it should be easy to shape.
Step 3: Shape and Stuff the Cakes
Divide the potato dough into 8 equal pieces. Flatten each portion into a disk in your hand, then place a generous spoonful of the sautéed veggie filling—and a sprinkle of vegan cheese if you like—in the center. Fold the edges over and gently shape each one into a thick patty, making sure to seal in all that delicious filling. Dust each cake lightly with flour to help them crisp up in the pan.
Step 4: Cook Until Golden and Crispy
Heat a nonstick skillet over medium heat and add just enough olive oil to coat the bottom. Working in batches, place the potato cakes in the skillet and cook for 3–4 minutes per side. They should be beautifully golden and crispy on the outside while staying tender inside. Once done, transfer them to a plate lined with paper towels to drain any excess oil.
Step 5: Serve and Enjoy
These Vegan Stuffed Potato Cakes Recipe are best enjoyed warm, so don’t wait too long to dig in! Serve them up with your favorite dairy-free sour cream, a dollop of vegan yogurt, or alongside a crisp salad for a meal that’s as comforting as it is wholesome.
How to Serve Vegan Stuffed Potato Cakes Recipe
Garnishes
Sprinkle your potato cakes with freshly chopped parsley, chives, or dill for a burst of color and herbal freshness. A squeeze of lemon juice or a pinch of smoked paprika can also take them to the next level. Don’t forget a generous dollop of dairy-free sour cream or vegan yogurt for dipping—it’s the perfect finishing touch!
Side Dishes
These hearty cakes pair wonderfully with a simple green salad, roasted veggies, or a tangy slaw. If you’re serving them as a main, try adding a side of marinated lentils or a light soup for a complete, plant-powered meal that leaves everyone satisfied.
Creative Ways to Present
Turn your Vegan Stuffed Potato Cakes Recipe into party-worthy appetizers by making mini versions and serving them with an array of dipping sauces. Or layer them on a platter with colorful pickled veggies for a beautiful brunch spread. However you present them, they’re sure to steal the show!
Make Ahead and Storage
Storing Leftovers
If you’ve made a big batch (and you’ll be glad you did!), store any leftover potato cakes in an airtight container in the fridge. They’ll keep well for up to three days and are just as tasty on day two or three.
Freezing
Want to prep ahead? Freeze the cooked potato cakes on a baking sheet, then transfer to a zip-top bag once solid. They’ll stay fresh for up to two months. When you’re ready to enjoy, there’s no need to thaw—just reheat straight from the freezer.
Reheating
For the crispiest results, reheat your Vegan Stuffed Potato Cakes Recipe in a skillet over medium heat with a little oil until warmed through and crunchy. You can also pop them in the oven at 350°F for about 10 minutes, or microwave for a quick bite (though they’ll be softer).
FAQs
Can I use leftover mashed potatoes for this recipe?
Absolutely! Leftover mashed potatoes are perfect for this Vegan Stuffed Potato Cakes Recipe. Just make sure they’re not too wet—if they are, add a bit more flour until the dough is easy to handle.
What other veggies can I use in the filling?
Feel free to get creative! Try sautéed mushrooms, kale, corn, or even small bits of cooked lentils or tofu for extra protein and flavor variety.
Can I make these gluten-free?
Yes, you can! Swap the all-purpose flour for a gluten-free blend or chickpea flour. The texture may be slightly different, but they’ll still be delicious and hold together nicely.
Do I have to use vegan cheese?
Nope! The vegan cheese is totally optional. These potato cakes are flavorful all on their own, but if you love a melty center, go for it!
Can I bake these instead of frying?
Definitely! Arrange the stuffed potato cakes on a parchment-lined baking tray, spray or brush with a little oil, and bake at 400°F for about 20 minutes, flipping halfway through, until they’re golden and crispy.
Final Thoughts
I hope you’re as excited to try this Vegan Stuffed Potato Cakes Recipe as I am to share it! With its crispy exterior, creamy filling, and endless ways to customize, it’s a recipe that brings comfort and creativity to your kitchen. Give it a whirl and let these little golden cakes become your new favorite plant-based comfort food!
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Vegan Stuffed Potato Cakes Recipe
- Total Time: 40 minutes
- Yield: 8 potato cakes 1x
- Diet: Vegan
Description
Enjoy these crispy and flavorful Vegan Stuffed Potato Cakes, packed with sautéed spinach, red bell pepper, and optional vegan cheese. Perfect as a main course or appetizer, these plant-based potato patties offer a comforting and nutritious meal with a delightful golden crust.
Ingredients
Potato Cake Base
- 2 cups mashed potatoes (made from about 1 lb potatoes)
- 1/2 cup all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon nutritional yeast (optional)
Vegetable Filling
- 1 tablespoon olive oil (for sautéing)
- 1/4 cup finely chopped onion
- 1/4 cup finely diced red bell pepper
- 1/2 cup finely chopped spinach
- 1/4 cup vegan shredded cheese (optional)
- Additional olive oil for frying
Instructions
- Prepare the vegetable filling: In a skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and diced red bell pepper, sautéing for 3–4 minutes until softened. Then add the chopped spinach and cook for an additional 1–2 minutes until wilted. Remove from heat and set aside to cool.
- Make the potato dough: In a large bowl, combine the mashed potatoes with all-purpose flour, salt, black pepper, garlic powder, and nutritional yeast if using. Mix until a soft dough forms that holds together but is not sticky.
- Assemble the potato cakes: Divide the dough into 8 equal portions. Flatten each portion into a disk shape. Place a spoonful of the cooled vegetable filling and a bit of vegan shredded cheese (if using) in the center of each disk. Carefully fold the dough over the filling, sealing the edges and shaping each into a round patty. Lightly dust each patty with additional flour to help with frying.
- Cook the potato cakes: Heat a nonstick skillet over medium heat and add a thin layer of olive oil. Place the potato cakes in the skillet and cook for 3–4 minutes on each side, or until they turn golden brown and develop a crispy crust. Adjust the heat as needed to avoid burning.
- Serve: Transfer the cooked potato cakes to a paper towel-lined plate to absorb excess oil. Serve warm with your choice of dairy-free sour cream, vegan yogurt, or a fresh side salad for a complete meal.
Notes
- Best served with dairy-free sour cream, vegan yogurt, or a fresh side salad.
- You can use leftover mashed potatoes; just ensure they are not too watery for the best texture.
- To boost protein content, add cooked lentils or tofu crumbles into the vegetable filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Appetizer
- Method: Stovetop
- Cuisine: Vegan, Eastern European-Inspired
Nutrition
- Serving Size: 1 potato cake
- Calories: 140
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
