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Vegan Mushroom-Stuffed Potato Cakes

Golden, crispy vegan potato cakes stuffed with flavorful mushrooms, garlic, and herbs. Perfect as a main, side, or appetizer for plant-based meals.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 cakes
Course: Appetizer, Dinner, Main Course
Cuisine: Plant-Based, Vegan
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large potatoes peeled and boiled
  • 2 tbsp olive oil for sautéing
  • 1 cup mushrooms finely chopped
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 0.25 cup breadcrumbs
  • 2 tbsp nutritional yeast optional
  • 2 tbsp parsley chopped
  • salt and pepper to taste
  • 1 tsp smoked paprika optional
  • 1 tbsp flour or cornstarch optional
  • vegan oil or spray for frying

Equipment

  • Large pot
  • Skillet or frying pan
  • Mixing bowl
  • Spatula

Method
 

  1. Boil peeled potatoes until tender, drain, and mash.
  2. Sauté onions and garlic in olive oil until fragrant, add mushrooms and cook until browned.
  3. Mix mushroom mixture into mashed potatoes, add breadcrumbs, nutritional yeast, and flour/cornstarch if using.
  4. Form mixture into 6–8 flat cakes.
  5. Chill cakes 20–30 minutes to firm up.
  6. Pan-fry cakes in vegan oil over medium heat until golden brown on both sides.
  7. Drain excess oil on paper towels and serve hot with sauce or garnish.

Notes

Cakes can be frozen before frying for make-ahead convenience. Adjust seasoning and herbs to taste.