Stuffed Potato Cakes | Vegan, Gluten-Free Recipe

These vegan potato cakes (which look similar to “arepas”) are stuffed with mushrooms, veggies, and vegan cheese. This amazing comfort meal is perfect for lunch or dinner. The recipe is vegan (dairy-free, egg-free), gluten-free, and easy to make.

Stuffed With Mushrooms, Veggies, And Vegan Cheese

Have you ever made potato cakes from mashed potatoes? If not, you should give this recipe a try because mashed potato cakes taste absolutely amazing! I wanted to make the vegan potato cakes really special and that’s why I stuffed them with mushrooms, veggies, and vegan cheese. And the result really convinced me.

Regular potato pancakes are very delicious, no question, but stuffed potato cakes are even better!

Simple Dough

For the dough, you’ll need potatoes, cornstarch, salt, pepper, nutmeg, and flour. I used rice flour to make these vegan potato cakes gluten-free.

However, you can also use wheat flour or spelt flour, in case you don’t have a gluten intolerance. You might need a little bit less flour though but you will notice right away if the consistency of the dough is right.

The dough shouldn’t be sticky. If this happens, then your potatoes were probably too watery (not starchy enough).

Which Type Of Potato Works Best?

I made these mashed potato pancakes a couple of times with Yukon Gold potatoes and the result was great. Russet potatoes are also fine, however, I noticed that I have to use less flour because Russet potatoes contain more starch than Yukon Gold potatoes.

Filling

I stuffed these potato cakes with onion, bell pepper, mushrooms, zucchini, and vegan cheese (I used my easy vegan cheese sauce). Of course, I also added various spices that gave the potato cakes an amazing flavor.

You can use other veggies of choice, for example, carrot, cabbage, corn, tomatoes, or broccoli. Just use whatever veggies you have on hand.

How To Make Vegan Potato Cakes?

To make the dough:

1. Peel the potatoes and cut them into small pieces. Boil in salted water for about 20 minutes.
2. Season the cooked potatoes with salt, pepper, and nutmeg. Use a potato masher to mash the potatoes. Please do not use a food processor, otherwise, the mashed potatoes will turn out sticky.
3. Let the mashed potatoes cool (in the meantime you can prepare the filling), then add flour and cornstarch. Mix well with a spoon or your hands.

To make the filling:

1. Dice the veggies, fry the onion in a skillet with a little oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Fry the vegetables for a couple of minutes, season with salt, pepper, and the other spices.
2. Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle, and add about one and a half tablespoons of the filling. You can also add a little vegan cheese (I used vegan cheese sauce) in addition. Carefully “seal” the balls with more dough and flatten them slightly to make them look like thick pancakes. I recommend watching the video for visual instructions.
3. Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. I often put a lid on the skillet to cook them. They will be crunchy on the outside and soft on the inside. If you want them to be even crunchier, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit (ca. 190 °C) in the oven.

Can I Make Potato Cakes In The Oven?

I sometimes get asked if these vegan potato pancakes can be directly baked in the oven without frying them in the skillet first. Even though I haven’t tried it myself, I received a couple of messages from my followers on Instagram who told me that they tried it. The result was good but the potato cakes weren’t as crunchy.

I would, therefore, recommend brushing them with a little oil from both sides and then bake them in the oven at 375 degrees Fahrenheit (ca. 190 °C) until golden brown (flipping halfway through).

How To Store?

Store in an air-tight container in the refrigerator for up to 4-5 days. It’s also possible to freeze the potato cakes. I recommend freezing them after frying/baking. Let cool completely, then freeze in freezer bags with wax paper in between for up to three months.

Great As A Snack On The Go/Meal Prep

These vegan potato cakes are perfect for lunch or dinner. However, you can also prepare them for the next day for meal prep, to take them to work/school/uni, or as a snack on the go.

These Potato Pancakes Are:

• Vegan
• Gluten-free
• Crispy
• Hearty
• Easy to make
• A delicious comfort food
• Perfect for lunch or dinner
• Also, great as meal prep

If you give this tasty recipe a try, please leave a comment below, and don’t forget to tag @elavegan #elavegan on Instagram or Facebook if you take a picture of your dish.

Vegan Stuffed Potato Cakes

Author: Michaela Vais

These vegan potato cakes are stuffed with mushrooms, veggies, and vegan cheese. This amazing comfort meal is perfect for lunch or dinner. The recipe is vegan (dairy-free), gluten-free, and easy to make.

4.93 from 40 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Course, Snack

Cuisine vegan

Servings 8 potato cakes

Calories 197 kcal

Ingredients

 

1x2x3x

Dough:

• 1 kg (2 pounds) potatoes (*see recipe notes)
• 80 g (1/2 cup) white rice flour (*see recipe notes)
• 40 g (1/3 cup) cornstarch or tapioca flour (1/3 cup)
• salt, pepper, nutmeg (to taste)

Filling:

• 250 g (3 cups) mushrooms sliced
• 1/2 of a zucchini diced
• 1 onion chopped
• 1 bell pepper diced
• 2 cloves of garlic minced
• Salt & pepper to taste
• 1 tsp Italian spice blend
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp red pepper flakes

Additional ingredients:

• oil for frying
• vegan cheese to taste (optional)

Instructions

 

Dough:

• You can watch the video in the post for visual instructions.

  Peel potatoes, cut into small pieces, and cook in salted water for about 20 minutes.
• Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
• Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.

Filling:

• Chop the veggies into small pieces, fry the onion in a pan with a little oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
• Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle, and add about one and a half tablespoons of the filling. You can also add some vegan cheese (I used vegan cheese sauce) in addition. Carefully "seal" the balls with more dough and flatten them slightly to make them look like thick pancakes.
• Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy!

Notes

• Wheat flour or spelt flour might work as well but you will most likely need less. I never tried it, so please experiment at your own risk.
• If the potatoes are extremely floury I would recommend using less rice flour, e.g. just 1/4 cup. The dough shouldn't be too dry or crumbly.
• Recipe makes about 8 potato cakes. Nutrition facts are for one potato cake.

Nutrition Facts

Vegan Stuffed Potato Cakes

Amount per Serving

Calories

197

% Daily Value*

Fat

 

2.2

g

3

%

Carbohydrates

 

37

g

12

%

Fiber

 

3.8

g

15

%

Sugar

 

3.2

g

4

%

Protein

 

4.2

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Tried this recipe?Mention @elavegan and tag #elavegan

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