MUSHROOM STUFFED POTATO CAKES
These vegan potato cakes are stuffed with mushrooms, vegetables and vegan cheese. This incredible comforting meal is perfect for lunch or dinner. The recipe is vegan (dairy free), gluten free and easy to prepare.
Ingredients
- Salt & pepper to taste
- 3/4 cup gluten-free plain flour. Regular plain flour will also work
- 1 kg potatoes, peeled and diced
For the mushroom filling
- 1 tbsp oil
- 2 garlic cloves, finely chopped
- 2 tbsp lemon juice
- 250g mushrooms, finely diced
- 15g dill, roughly chopped
- 1 medium onion, finely chopped
- Pinch of chilli flakes
- Salt & pepper to taste
- More oil for frying
Method
First, add the diced potatoes to a large saucepan and cover with water. Bring to a boil, lower the heat and simmer until cooked (20-30 minutes). Drain, mash and season well with salt and pepper. Let cool while you fill.
Then, heat 1 tablespoon of oil in a pan and sauté the onions for about 5 minutes. Add the garlic, mushrooms, lemon juice, chili flakes and season to taste with salt and pepper. Cook for about 15 minutes or until the mushrooms and soft and most of the liquid have evaporated. Remove from heat and stir in the chopped dill.
Mix the flour in the mashed potatoes and start to shape. Take a few tablespoons of dough and flatten them into flat patties. Add about a tablespoon of the mushroom mixture to the middle, then garnish with more potato mixture and shape into round potato cakes.
Heat a little oil in a pan over high heat. Once the oil is hot, add the potato cakes and bake on each side for about 2 minutes or until they are golden. Happy Cooking Time.
