Stuffed Potato pancakes
These vegan stuffed potato pancakes are golden, crispy on the outside, and filled with a savory mushroom, spinach, and vegan cheese mixture. Perfect for a comforting dinner or a satisfying brunch, they pair wonderfully with vegan sour cream or your favorite dipping sauce.
Equipment
- Large Pot
- Pan
- Mixing bowls
- Potato masher
- Slotted spoon
- Skillet
- Frying pan
Ingredients
Potato Dough
- 3 pcs medium russet potatoes (about 0.6 kg / 1.3 lb total), peeled and chopped
- 1 tsp salt (plus more for boiling water)
- 1/2 tsp black pepper
- 70 g cornstarch
Filling
- 2 tbsp vegetable oil (for sautéing)
- 200 g mushrooms (sliced)
- 200 g baby spinach (roughly chopped)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 tsp paprika
- 1/2 tsp chili flakes (optional, for a bit of heat)
Additional Ingredients
- 100 g vegan cheese (about 1 cup grated or finely chopped)
- vegetable oil (for frying)
- 1 tbsp dried parsley (for garnish)
- Serve with sour cream or your favorite sauce
Instructions
- Boil and Mash the Potatoes- Place the peeled and chopped potatoes in a pot of salted water and bring to a boil.- Cook until they are very tender (easily pierced with a fork).- Drain well, then mash thoroughly in a bowl.- Allow them to cool slightly.
- Make the Potato Dough- To the mashed potatoes, add salt & pepper (adjust to taste).- Gradually stir in the cornstarch, mixing until you form a smooth, pliable dough.- If the dough seems too sticky, add a bit more cornstarch; if it’s too dry, add a spoonful of water.
- Prepare the Filling- Warm Tbsp oil in a skillet over medium heat.- Add the mushrooms and cook until they brown and release most of their moisture.- Stir in the spinach, cooking just until wilted.- Season with salt, pepper, paprika, and optional chili flakes. Taste and adjust as needed.
- Form the Pancakes- Take a portion of the potato dough (about the size of a golf ball or slightly larger) and flatten it into a small disc in your hand.- Add a spoonful of the mushroom-spinach filling to the center, followed by a bit of the vegan cheese.- Carefully fold and pinch the edges of the potato disc together to seal the filling inside.- Gently flatten into a pancake shape (about ½ inch thick).
- Fry the Pancakes- Heat a thin layer of vegetable oil in a skillet over medium-low to medium heat.- Place the potato pancakes into the hot oil, leaving a bit of space between each.- Cook for 3–5 minutes on each side, or until golden brown.- Transfer them to a wire rack or paper towels to keep them crisp.
- Serve and Garnish- Sprinkle with dried parsley.- Serve hot with vegan sour cream or your favorite sauce.
Nutrition
Calories: 242kcalCarbohydrates: 27gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 4mgSodium: 474mgPotassium: 514mgFiber: 3gSugar: 1gVitamin A: 5025IUVitamin C: 16mgCalcium: 83mgIron: 2mg