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
Scale
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
