Are you ready to tantalize your taste buds with a delightful twist on comfort food? These Vegan Potato Cakes Stuffed with Mushrooms are not just a treat for your palate but also a feast for the eyes! Imagine crispy, golden-brown cakes bursting with savory mushroom goodness, all wrapped in a velvety potato embrace. Perfect for a cozy family dinner or an impressive dish at your next gathering, this recipe will leave everyone craving more. With just 50 minutes of your time, you can whip up a dish that's not only delicious but also entirely plant-based. Dive into the recipe below and discover how to create these mouthwatering vegan delights!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 4 medium potatoes
- 1 cup mushrooms, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup breadcrumbs
- Oil for frying
Instructions
- Wash and peel the potatoes, then cut them into large chunks. Place the potato chunks in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until the potatoes are tender and can be easily pierced with a fork.
- While the potatoes are boiling, prepare the mushroom filling. Heat a skillet over medium heat and add a small amount of oil. Sauté the finely chopped onions until they become translucent, about 3-4 minutes.
- Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. Then add the chopped mushrooms and cook for 5-7 minutes until the mushrooms release their moisture and become golden brown.
- Once the potatoes are cooked, drain them completely and return them to the pot. Mash the potatoes thoroughly using a potato masher or ricer until smooth and free of lumps.
- Season the mashed potatoes with salt and pepper. Mix well to distribute the seasonings evenly.
- Allow the mashed potatoes and mushroom mixture to cool slightly so they are comfortable to handle. This will take about 5-10 minutes.
- Take a portion of the mashed potato and flatten it in your palm. Place a spoonful of the mushroom mixture in the center, then carefully fold the potato around the filling, forming a compact cake.
- Gently coat each potato cake in breadcrumbs, ensuring an even coverage on all sides.
- Heat oil in a large skillet over medium-high heat. Carefully place the potato cakes in the hot oil and fry for 3-4 minutes on each side until they are golden brown and crispy.
- Remove the potato cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve hot, garnished with fresh herbs like parsley or chives if desired. These vegan potato cakes can be accompanied by a side salad or vegan dipping sauce.
Tips
- Choose the Right Potatoes: Opt for starchy potatoes like Russets or Yukon Gold for a creamier texture that mashes well.
- Don't Skip the Cooling Step: Allow the mashed potatoes and mushroom mixture to cool slightly before handling. This makes it easier to form the cakes without them falling apart.
- Breadcrumb Coating: For an extra crispy exterior, consider using panko breadcrumbs instead of regular breadcrumbs. They add a delightful crunch!
- Oil Temperature: Make sure the oil is hot enough before frying. You can test it by dropping a small piece of potato mixture into the oil; if it sizzles immediately, you're good to go!
- Garnish for Flavor: Enhance your potato cakes by garnishing with fresh herbs like parsley or chives. A squeeze of lemon juice can also brighten the flavors!
- Make Ahead: These potato cakes can be prepared in advance. Simply assemble them, refrigerate, and fry them just before serving for a quick and easy meal.
- Pairing Suggestions: Serve your potato cakes with a side salad or a vegan dipping sauce like tahini or a spicy aioli for an added flavor kick.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
