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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:
- Peel the potatoes and cut them into small pieces. Boil in salted water for about 20 minutes.
- 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.
- 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:
- 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.
- 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.
- 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
Ingredients
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:
- 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 information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Can I make these in an air fryer?
I never tried it but it might work! Please report back if you give it a try. 🙂
Did you end up trying the air fryer? I was wondering the same thing!
My family enjoyed this simple to make potato recipe. I stuffed it with corn, carrots, onions and mozzarella vegan cheese. I also made the sauce, just mildly spicy.
I am so glad your family enjoyed it, Irma! Thanks for your feedback. 🙂
hi ela
thanks for your vegan recipe
I have a question, Is it necessary to use corn starch in the recipe? can I make it without the cornstarch?
Hi, the cornstarch is also used as a binder. You can experiment with a different flour (e.g. arrowroot or tapioca) but I never tried it.
Thank you so much ❤️
You are very welcome! ❤️
What was the sauce you served these with?
Hi, here is the recipe of the Chinese Garlic Sauce: https://elavegan.com/chinese-garlic-sauce/
Hey! You mentioned in the instructions that there’s a video on how to “close” the cakes. I couldn’t find the link – would you please share it?
Hi Marta, the video is in the blog post, right above the second photo from above. Scroll up to watch it. It takes a moment to load (if you have a slow internet connection) and you’ll only see it if you have no ad blockers. 🙂
Thanks for posting this recipe. I’m going to try this with masa harina instead of rice flour. Also, I may play around with the stuffing — either adding a few pinto beans or chopped tomatoes. Wish me luck!
Enjoy! 🙂
Hi Ela, I love your site, Thank you for posting great vegan recipes.
Do you recommend any other “flours” in this recipe ?
Hi Roe, as mentioned in the recipe notes, wheat flour or spelt flour should work fine. If you need a GF flour substitute (you didn’t specify) I would recommend quinoa flour, buckwheat flour, or maybe cassava flour. 🙂
Where can I find the recipe for the dipping sauce as shown in the video? It looks delicious!
Hi Justine, here is the recipe of the Chinese Garlic Sauce: https://elavegan.com/chinese-garlic-sauce/ 🙂
Hi there ela,
Is it possible to use almond flour?
Hello Tiffany, I am not sure if almond flour will work. I never tried it.
Please report back if you give it a try. 🙂
do you think I can make the dough with a mix of sweet potato and russet?
Hi Katie, you can but you will need to use more flour as the dough will be stickier because of the sweet potatoes.
Look forward to try 🙂
I needed trop translate the text but it’s worth it.
I hope you will like them, Julia. 🙂
Have you ever tried a sweet potato version? My guess would be a little more flour as they are usually a wetter potato.
Yes, I tried it once with half regular potatoes and half sweet potatoes and I had to use a lot more flour. 🙂
I really want to make these. Just don’t understand the amount of potatoes to use. Thank you
Hi Wendy, you need 1 kg (kilogram) of potatoes. That’s 2.2 pounds. 🙂
Just fabulous. Another recipe that has made it so much easier for me to be vegan. Your recipes are fantastic ❤️
That makes me so happy, Jacinta. 🙂
Hi Ela, thanks for sharing this amazing recipe! Do you have any tips on how these could be frozen? I like to cook in bigger batches to safe time 🙂
Thank you so much!
Hello Bertram, I would suggest freezing the potato cakes after cooking. Let cool completely, then put in freezer bags. 🙂
These were great! I have made them 4 times now with different filling combos. Baking them in the oven after frying worked well. We had leftovers & we fought over them the next day, yummmmy
Haha, your last sentence is so funny! I am glad you all loved the recipe. 🙂
Hi Ela, going to try these but just wondering what oil should I use to fry them with?
Hi Connie! You can use sunflower seed oil or grape seed oil or canola oil. 🙂
I’m excited to make these soon! How long will they be good in the fridge? I would like to eat them over 3 or 4 days since I live alone and have no one to share them with.. Would it be better to freeze them?
3 days should be fine! 🙂
I’ve made this many times, each with different fillings and it is always scrumptious.. Thank you for sharing! I noticed one comment said it was not vegan? Don’t know what she thinks vegan is…. I’ve been plant based for 4-5 years and I’ve noticed vegan comments can be so judgey.. My hubby thanks you for the inspiration!
My pleasure! I am so glad you both liked the recipe. 🙂
Hi my family grates a little onion into the potato cake. I think that would work her for those who like onion.r
Sounds yummy! 🙂
Well, I tried! I ended up swapping the bell pepper for some carrots and adding about 1/2 lb of ground beef. The taste was great, the look on the other hand…left something to be desired, It was more of a funny baseball shape instead of a cake! Haha, I think I had too many potatoes and that set up the rest to be not-quite-right. I had trouble when I went to fry them with the browned side just sticking to the pan (which I fixed by using a different spatula) and also because the sides were so large they didn’t get browned at all. I ended up baking half of them to see which I liked better, and I definitely think those were the winners, but maybe if mine weren’t so large I would have a different opinion! But either way, in the end the taste wins out and that was great.
Maybe adding some process photos would help someone like me who is just guessing on how this was supposed to happen?
Thanks for your thorough feedback, Grace! 🙂
We had the same experience. Mine are in the oven right now. My first 4 didn’t fry up well. I’m not a good fryer and I rarely used oil anyway. So I think I’ll like the oven ones better.
These are a huge hit! Thank you for creating such a simple yet delicious recipe. I made one of your chocolate cakes a few weeks back and that was also a huge hit! I’m so glad I found you on Pinterest. You are a gift and have been helping me look like a pro in the kitchen. That is not my norm at all. Your recipes are fantastic! I love how clean and easy the blog is to navigate too. The hubby, who is very very picky, said these have major potential with a Latin flavor (he can acutally cook). He wants to try making a Latin version that would mimic Alcapurrias. If you create the recipe first I’ll look like a super hero, just saying. Thanks again!
Aww, I feel very flattered! Thanks so much for your wonderful feedback, Stephanie! I appreciate your comment a lot.
Happy holidays to you and your family. 🙂
We just made this recipe with my mom and is our new favourite recipe ever! Thank you for contributing to veganism with your creativity and delicious ideas. I’ll share it with my friends!
You are very welcome, Maria! I am very glad you liked the recipe. Thanks for sharing it with your friends. 🙂
I love it when I’m bored and go thru random Insta accounts and certain photos appear that peak your interests. Well your stuffed Potato cakes did that, I have a few bits and pieces in my fridge, you know the sort 2 days before shopping, that’s dinner sorted for tomorrow. Thanks for sharing looking forward to trying it…
You are welcome, Lindi! 🙂
Tastes good but the dough texture didnt work:( used wholemeal instead turned so sticky was hard to shape and cook with! Anyway I can fix it?
Hi Natasha! You changed the recipe and therefore it didn’t turn out as it should. I never made the recipe with a different flour but it works great with rice flour and cornstarch.
Do you drain the water after cooking the potatoes? It doesn’t specify, and my attempt at the recipe went terribly.
Yes, definitely drain!
Love it Ela! Just wondering if you gave those delights a try to directly bake in the oven? I think it should be fine.. What oven temp would you recommend?
Thanks!
Sorry, I never tried that. Maybe it works nicely in an air-fryer. Let me know if you try the oven method. I would recommend 360 degrees Fahrenheit (ca. 182 °C)!
Hello Ella,
I am just wondering if the nutritional information includes the vegan cheese?
No, it doesn’t because it’s optional. 🙂
How would you reheat them for the next day? At work we have microwaves which I don’t like using bit we also have a toastie machine (will it work on that) ?
TIA xx
It should work with the toastie machine (please note that I never tried it though)! 🙂
Thanks a lot for sharing ideas for new vegan.
Can I frozen ?
I never tried freezing them, however, it should work. I would recommend freezing them fried and not raw! 🙂
I made them today. I wasn’t sure if they were going to be good because I don’t really know what the consistency of the dough should be like, I thought it was kind of dry and crumbly, but the cakes came out great.
Thank you for the recipe.
For the filling I had two red peppers, onions, garlic, scallions and some fresh herbs from the garden, basically pimped up leftovers ?
Could you discribe the consistency of dough we should be aiming for? I find it hard to tell when it comes to potato-doughs.
Hi Dan, the dough shouldn’t be dry and crumbly, but rather smooth. 🙂
I am glad you liked the recipe. 🙂
When do you add in the flour? It doesn’t say….. thx 🙂 looks yummy!
Just kidding. Just saw it.
I got too excited lol
I used black beans instead of mushrooms (don’t have mushrooms nor do I like them) and it tasted really good!
Also used spelt flour, worked fine 🙂
Sounds delicious! Thanks for your feedback. 🙂
Ella i have issues with potatoes that come under the nightshade family, do you think this will work with sweet potatoes?
I tried it once and had to add much more flour but it worked. 🙂
Dear María, you shouldn’t rate this recipe only because it bugs you that I mentioned “arepas” once or twice. Furthermore, I wrote “SIMILAR” and not “LIKE”. 🙂
That’s like reviewing something for NOT being something rather than based on what the thing actually is 😂😂
I made these last night with your one pot Dahl after seeing it on Instagram. Absolutely delicious! Thank you ?
That’s awesome, Sandie! Thanks for your great feedback. 🙂
Added a little sun-dried tomato pesto to the filing for a extra flavor kick. Loved it! Thanks for the recipe!
Forgot to say I replaced the cheese with it. Anyway, brilliant!
Sounds great! 🙂
Is it possible to freeze these?
I haven’t tried it but I would freeze them cooked! Let me know how it goes. ?
I’m sorry but, what is vegan cheese and what does it taste to?
It’s dairy-free! My vegan cheese sauce is actually linked in the recipe. 🙂
Hello !
Those look amazing, anyone tried to freeze them? Should I freeze them cooked or uncooked?
PLeasez let me know if someone did and how it turned out!
Thank youuu , trying these this week !
I haven’t tried it but I would freeze them cooked! Let me know how it goes. 🙂
I made these with mushrooms, spinach, and vegan mozzarella. They were so good! I only had 2 of them and my non vegan boyfriend ate the rest! I used gluten free all purpose flour with tapioca starch. My dough was a bit dry so I added a small amount of almond milk and it helped. I had leftover filling so I used that the next day to make tacos with gluten free corn tortillas and some vegan ranch dressing which turned out delicious. Thanks for your amazing recipes!
So glad you both liked the recipe, Sarah! Thanks for your feedback. 🙂
Thank you for this GF recipe! I made them without any cheese with mushrooms, carrots and onions and a bit of extra spice. I wanted them to go with Thai salad and a lime/honey fruit salad so made a green chutney with basil, lemongrass, garlic, etc to spread on top of them and they were fantastic! Made a triple batch and cut them in half for serving. A party of 30 – had about 45 of them and every single one was gone at the end of the party. Thank you!!
Kim
Wow, that’s awesome! I am so happy you all loved them. Thanks for your great feedback, Kim! 🙂
Ugh ? please delete my comment!!!! ?♀️?♀️?♀️?♀️ So embarrassing!!!!
Deleted as per your request! 🙂
how would you recommend reheating these?
In the oven or in a skillet! 🙂
Hi! Can I freeze them? I love it!!!
That should work! I hope you will love the recipe. 🙂
I‘ve been wanting to make these since I „stumbled upon“ this recipe a few weeks ago. Today I finally did it and OMG!!! These things are amazing! Still need to figure out the best handling / shaping but I am sure I will as these potato cakes will be frying in my pan a lot from now on 🙂 Can‘t wait to get creative with the filling. Thanks Ela ✌️
Glad you loved the recipe, Elena! 🙂
will it work if we just bake?
Not sure since I never tried it. Please report back if you give it a try.
Could this dough be used for filled steamed buns instead of fried or baked?
Not sure as I never tried it! Please report back if you give it a try. 🙂
These look amazing, I am surprised the potatoes stay together. I am thinking I would use a super hot cast iron skillet to sear them and create a seared crust. Can’t wait to try it
Sounds awesome, Jackie! I hope it will turn out delicious. 🙂
What type of potatoes did you use?
Yukon Gold or Russet! 🙂
Great recipe! I paired it with a plant based queso sauce (I’m not a huge potato fan). Awesome job.
Sounds so yummy! 🙂
These look wonderful! I’m making these tomorrow for my dinner 🙂 do you have the nutritional info anywhere?
Thanks! Sorry, I don’t. I hope you will like the recipe. 🙂
Made these today for this weeks meal prep. they came out great but the batter was pretty sticky and hard to work with. they look like they came out a lot wetter than the ones in the photos. Despite all that they came out delicious.
any advice on dialing in the dough?
I think it really depends on how starchy the potatoes are. If the batter is not as wet and rather floury the result will look similar to the photos here in this blog post. The last time my potatoes weren’t as starchy and the potato cakes came out more “moist” as seen in this Instagram photo: https://www.instagram.com/p/BtqmWa7gP0Z/
Both were delicious though! 🙂
We made these last night and they were super tasty! Amazing recipe to follow too, I really appreciate the way you lay it out and add grams as well as cups 🙂 I’ll be looking for more recipes to try from your blog, thankyou for sharing them! Ellis x x
https:://www.elliswoolley.co.uk
Thank you, Ellis! 🙂
I’m excited to try! For Heath issues, I too can not use oil . I will let you know how it works. I will try air fryer, baking and broiler and see what works best . Thank you.
Air frying works! Check the previous comment from Tanie for instructions. 🙂
We don’t eat oil in our diet so we airfried these!!! Super yummy! 25 min @ 370!
Thanks!!!
That’s awesome! Thanks so much for sharing, Tanie. 🙂
I will definitely try them, can they be baked instead of fried?
You will need to try. I haven’t tested it yet. 🙂
The cheese sauce and vegetables were lovely, however my potatoes came out very sticky and I wasn’t able to shape them at all… I used yukon gold potatoes, should I have used russets instead?
Hi Kat, I used both Yukon Gold and Russets in the past and both worked. However, when I notice the potatoes are quite “watery” I will let them cook on the stove for a further 30 seconds after I drained them. This will ensure that most of the moisture will disappear. Hope this helps. 🙂
Saw it on IG, looks delicious, making it now!!!
Great! I hope you will like it. 🙂
These are yummy. I didn’t have any corn starch so I used chickpea flour instead. It may have dried out my potato dough perhaps because I found it kept cracking when I made the cakes. Other than that these are another of my personal ElaVegan successes! I am enjoying such foolproof recipes!
Chickpea flour isn’t a good substitute for cornstarch (I would rather suggest tapioca flour or arrowroot flour as a substitute). I am glad you liked the recipe though. 🙂
Thanks for the amazing recipe! I tried it and all my guests like it a lot!
Incredible! So happy you liked the recipe. 🙂
These look incredible! Do you think I can use potato starch instead of cornstarch for the dough? I have some lying around that’s been waiting for its purpose in life.
Hi Frankie, yes, it probably will work. However, I would use a little bit less potato starch than cornstarch as it absorbs a little bit more liquid. Let me know how they turn out with potato starch when you give them a try. 🙂
Thank you so much for sharing, Ela!
I made this recipe yesterday and the whole family loved it. I used a slightly different vege mix and served it with a dip of unsweetened soy yoghurt and chives – so delicious and a tad of variety on our dinner table 🙂
That’s wonderful, Alena! I am really glad you and your family loved it. Merry Christmas! 🙂
Oh wow! Can’t wait to try them Ela! I made your easy cheese sauce few days ago and loved it! Great way to use it up here 🙂
Thank you so much, Mitra! I am super happy you liked my vegan cheese sauce. 🙂
Lots of love, Ela
Hello! I saw this on instagram and it looks so yummy! I want to make it but I am wondering if it is possible to bake it instead of frt it?
I haven’t tried it out yet but I think they won’t be as crispy. Please report back if you give it a try. 🙂
I loved this recipe as did my family. I had some of your Dahl left over so I added some tumerick to the potatoes and stuffed the potato cakes with the Dahl. It was really good. ????
That’s awesome! Thank you so much for sharing your experience. 🙂
This was a total miss for me. I followed the recipe exactly but the dough didn’t hang together at all. Ended up throwing half of it away because it just crumbled up. And I added the flour little by little, so I didn’t have too much of it eighter.
So sorry to hear about the issue. Maybe your potatoes were too floury and that’s why the dough was too crumbly. It really depends on the potato type I guess. I have had great results with potatoes that aren’t too floury.
It didn’t work for me either. I found filling them a bit easier by rolling the dough balls flat, placing the filling in the centre, then working the potato dough over the filling. I ended up with lots of extra filling. The cheese sauce was great but seemed a bit lost in the heavy potato dough. Finally, you really need a teflon non-stick pan for this – not just any pan. Everything stuck – I solved this by sprinkling some fine polenta over each side of the cake, but browning them was not straightforward. I’ve been cooking for years and years and seem to be in the minority here in my frustration at this recipe. The cheese sauce, however, was really good.
Sorry to hear the recipe didn’t really work for you, Deb! I am glad you liked the vegan cheese sauce. 🙂
I made these tonight using mushrooms, spinach, onions and dill as the filling. I also used you cheese sauce. They were delicious!
That’s amazing, Vanessa! Thanks so much for your great feedback. 🙂
Hi. These look absolutely amazing and want to try them out tonight. I have a question. Can I use unbleached all purpose flour?
Yes, Diana, that should be possible. Please check the recipe notes at the end of the recipe for further info. 🙂
These were absolutely amazing. My husband devoured them! We used shredded cheese, but I will definitely try your vegan cheese sauce next time. I had a little difficulty getting the filling and potato portions right at first….but next time…they will be better. Thank you so much!
Yay, that’s amazing! Thank you, Diana. 🙂
I made these, following the recipe exactly, and my “dough” crumbled terribly, I had a lot of trouble molding them as shown in your picture. The end result tasted great, but didn’t look anything like yours!
Hey, I am glad you liked the taste! Sorry, you had issues molding them. If you say the dough was crumbly then your potatoes were most like too floury. I have tested the recipe a couple of times and noticed once that the dough was a little bit too dry and that was when my potatoes were very floury. Maybe try using less flour next time (if you use the same potato type again) and see if that works better. Hope this helps! 🙂
They look yummy and I’d like to give it a go, but I’d like to know that how much a half cup is in gramms. We don’t use this measurement in my country. Thank you ❤️
Hello! Not sure what you mean because I also mention grams in the recipe. 🙂
Ohh, yes!!I remembered only the cups. ???? Thank you.
❤️
Is it possible to have thaïs recip in french please? Thank you
I don’t speak French. You can use Google translator though. 🙂
Hi Ela,
Going to make these tonight! i was wondering if there is a difference between using brown rice flour and white rice flour? And would I have to adjust any of the measurements?
Thank you 🙂
Hi Sarah, it should work with both. 🙂
I made the potato cakes tonight and they were amazing! My children loved them also. Thanks for this recipe, it is now a part of my dinner menu.
Wonderful! Thanks so much for your great feedback! 🙂
They look delicious! I’ll try with tomatoes and cheese for my kids! X
Sounds amazing! Have fun. 🙂
Hello Ela – I am loving your recioes! Would it work to just bake these instead of frying? ( I’m trying to avoid oil where possible)
Many thanks
Lynne ????
To be honest I haven’t tried it out yet! I am also not a fan of too much oil (I would never deep fry anything) so I add as little oil as possible when it comes to frying. If you give the “oven only method” a try, please report back. 🙂
Hi there,! I’m planning on making these but having a little trouble with the conversion, as I am in the US… how many potatoes does this require? When I look up the conversion online,2 kg is about 4 lbs, which seems like a LOT of potatoes. Also, is floury potatoes related to the dough mixture, or is a variety of potato that I’m not familiar with? Thanks!
Hi Jennifer! The recipe calls for 1 kg of potatoes which is about 2 lbs. It depends on the size of the potatoes, around 6 to 7.
You can use any floury/starchy potatoes (like the classic Idaho or Russet) but I wouldn’t recommend waxy potatoes (like Red Bliss or New Potatoes). Maybe this guide will help: https://www.huffingtonpost.com/2014/03/02/types-of-potatoes_n_4877050.html
I saw them this morning and I had to make them today!! I just finished and I got a bit stuck with the actual filling of the cakes. I tried to shape them into a ball and then make a well but I could not manage to add the filling that way, the dough would break. I ended up making 6 of them by splitting the dough in half and using the second half to close them. With the rest of the dough I made a few flat empty pancakes that I will use as a side to my lunch tomorrow! Thank you so much for the great recipe!
Hey Fran! I am glad they turned out great. And yes, sometimes it can be a bit tricky to fill them. The first time I made them I had no problems at all. When I made them the last time, it was a little bit more difficult to add the filling. I actually made a video of it and will upload it after I finish editing it which takes ages, haha. 🙂
How much oil do you use to fray them?
I use 2 tbsp of oil. 🙂
Hi Ela, I just made this today and it’s delicious!!!!
I used a blend of vegan mozzarella and cheddar.
Thank you!!!
That’s great! I am glad they turned out delicious! 🙂
Hi Ela! Want to try out this recipe soon, but I have a question about the vegan cheese! Do you have a recipe to make the vegan cheese yourself? I don’t like to buy prepacked things!
Hey Camille! I make my own vegan cheese sauce. You can check it out here: https://elavegan.com/easy-vegan-cheese-sauce-recipe/
Do you think this would work with sweet potatoes?
Hey! Yes, it normally should work. However, since sweet potatoes contain more water content you’ll probably need to add more flour and/or cornstarch.
Let me know how it turns out. 🙂
Hi Ela…just wondering where I ass the 2 cloves of minced garlic…to the potatoes or to the filling? Thank you 🙂
Hi Tami! You will need to add it to the filling. I must have forgotten to mention it in the instructions. Fixed it now! Thanks 🙂
Thank you so much 🙂 I’m so excited to try this!!
Very nice recipe!!! I will definetely try it, thank you for sharing ????
You are most welcome, Monica! 🙂
Thanks for the recipe. I made it this morning and it was so yummy..
Thanks! I am glad you liked the recipe! ????
Lovely recipe ????
Can I freeze them for later ? If possible for how long ?
Best wishes ????????
Thank you, Lulwa! I haven’t tried freezing them yet, so I cannot tell you if it’s possible.
Please report back if you give it a try. ????
I’m curious about freezing too, would love to hear if anyone tries it, I’ll report back when I do.
Hello. Will brown rice flour work as well?
Yes, that should work just fine. 🙂
These are delicious! Thank you!
I am glad you liked my recipe! Thank you, Jill. 🙂
Hey, do you think we could bake in parchment paper to make oil free?
I never tried it, so I don’t know.
This looks very delicious!! I wanted to ask have you tried to bake them without using any oil. I am a low fat vegan vegan I don’t use 0il on my recipes. Has anyone try to make it with no oil?
I want to know this as well. All baked instead of frying? Also instead of the sauce can I used vegan gravy?
Sorry, I never tried that. Maybe it works nicely in an air-fryer. Let me know if you try the oven method. I would recommend 360 degrees Fahrenheit (ca. 182 °C)!
Gravy should be fine!
This is seriously the definition of comfort food 🙂
Thank you, Jess! Yes, I agree, it’s a great comfort food. 🙂
Only just seen your blog ???? so excited to try some of these ŕecipes, esp Cheese Sauce – Cheese is the thing l miss most ????
Thank you, Denise! Have fun trying out my recipes. ????
This looks great! Question though. Why rice+corn starch? Can I use all rice flour ?
Hey, cornstarch (or any other starch like potato starch…) has binding properties, and I actually had the best results with this recipe. However, you can try to leave it out and see how that goes. 🙂
Hi! What is the best potato to use?
You can use any floury/starchy potatoes (like the classic Idaho or Russet) but I wouldn’t recommend waxy potatoes (like Red Bliss or New Potatoes). Maybe this guide will help: https://www.huffingtonpost.com/2014/03/02/types-of-potatoes_n_4877050.html
Thank you 🙂 I used russet and they came out great! Also, I love your blog. Thank you for all the great ideas
Mushrooms on my shopping list and going to try this tomorrow evening. Thank you! The pic on insta caught my attention 😉
Great! I hope you will love them as much as I do. 🙂
What kind of potatoes do you use Ela?
Most of the time Yukon Gold. But also Russet worked for me. 🙂
These potato cakes look so delicious ,Ela!
And especially with that mushroom filling! I love mushrooms sooooo much! My favorite veggies ????
Will make them soon!
Lots of love,
Bianca ❤️
Thank you very much, Bianca! ❤️ Yes, mushrooms are the best. I love them ????
This looks amazing! What would you serve them with?
You can serve them with salad or soup for example. 🙂
looks amazing. I am tempted to make it and surely will bring myself to do it.
thanks for sharing this.
Wonderful! Please report back once you give it a try. ????
Landed here right after I saw this on Instagram! This looks so so good! Definitely giving this a try.
Thanks so much! I hope you will like my recipe. 🙂
They look delicious ? can I use potato flour instead of cornstarch? Same me quantity? Thanks
Hi Vanda 🙂 You can use potato starch or arrowroot flour instead of cornstarch. I am not sure if potato flour will work. 🙂
Can I use potato flakes?
I never tried it, so I can’t answer your question. Please report back if you give it a try!
This was delicious ?! Made these with brocolis & onions, instead of mushrooms & zucchini and it was perfect! Thanks so much❤️!
Great! So happy you loved the recipe. 🙂