Deutsch
These vegan potato cakes (which are 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), gluten-free, and easy to make.
Vegan Potato Cakes Stuffed With Mushrooms, Veggies And Vegan Cheese
Have you ever made stuffed potato cakes? If not, you should give this recipe a try because 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.
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.
Vegan Potato Cakes Stuffing
I stuffed these vegan 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 which gave the potato cakes an amazing flavor.
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 to take them to work/school/uni.
How To Make Vegan Stuffed Potato Cakes?
You can fry them in a pan, then they are crunchy on the outside and soft on the inside. If you want them to be even more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven.
These Stuffed Potato Cakes Are:
- Vegan
- Gluten-free
- Crispy
- Hearty
- Easy to make
- A delicious comfort food
- Perfect for lunch or dinner
- Also great as meal prep
Variation
The great thing about this recipe is that you can vary it as you like. For example, you can also use tomatoes, corn, spinach or other vegetables. The potato cakes always taste delicious and never get boring.
Which Type Of Potato Works Best For These Vegan Potato Cakes?
I made these potato cakes a couple of times with Yukon Gold potatoes and the result was great. I also used Russet potatoes and noticed that I have to use less flour then because Russet potatoes contain more starch than Yukon Gold potatoes.
If you give this 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.
Stuffed potato cakes
Ingredients
Dough:
- 1 kg potatoes (*see recipe notes)
- 80 g white rice flour (1/2 cup) (*see recipe notes)
- 40 g cornstarch or tapioca flour (1/3 cup)
- salt, pepper, nutmeg (to taste)
Filling:
- 250 g mushrooms, sliced (about 3 cups)
- 1/2 of a zucchini, diced
- 1 onion, chopped
- 1 bell pepper, diced
- 2 cloves of garlic, minced
- salt & pepper to taste
- spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 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, fry the onion in a pan with a little bit 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 in addition. Carefully "seal" the balls with a little bit 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.
- 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
If you are using Pinterest, feel free to pin the following photo:
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. 🙂
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. 🙂
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. ????
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. 🙂
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. 🙂
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
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. 🙂
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 is seriously the definition of comfort food 🙂
Thank you, Jess! Yes, I agree, it’s a great comfort food. 🙂
These are delicious! Thank you!
I am glad you liked my recipe! Thank you, Jill. 🙂
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?
Hello. Will brown rice flour work as well?
Yes, that should work just fine. 🙂
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.
Thanks for the recipe. I made it this morning and it was so yummy..
Thanks! I am glad you liked the recipe! ????
Very nice recipe!!! I will definetely try it, thank you for sharing ????
You are most welcome, Monica! 🙂
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!!
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! 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/
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! 🙂
How much oil do you use to fray them?
I use 2 tbsp of oil. 🙂
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. 🙂
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
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. 🙂
They look delicious! I’ll try with tomatoes and cheese for my kids! X
Sounds amazing! Have fun. 🙂
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! 🙂
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. 🙂
Is it possible to have thaïs recip in french please? Thank you
I don’t speak French. You can use Google translator though. 🙂
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.
❤️
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! 🙂
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. 🙂
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 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. 🙂
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. 🙂
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
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! 🙂
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. 🙂
Thanks for the amazing recipe! I tried it and all my guests like it a lot!
Incredible! So happy you liked the recipe. 🙂
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. 🙂
Saw it on IG, looks delicious, making it now!!!
Great! I hope you will like it. 🙂
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. 🙂
I will definitely try them, can they be baked instead of fried?
You will need to try. I haven’t tested it yet. 🙂
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’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 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! 🙂
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! 🙂
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. 🙂
Great recipe! I paired it with a plant based queso sauce (I’m not a huge potato fan). Awesome job.
Sounds so yummy! 🙂
What type of potatoes did you use?
Yukon Gold or Russet! 🙂
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. 🙂
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. 🙂
will it work if we just bake?
Not sure since I never tried it. Please report back if you give it a try.
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! 🙂
Hi! Can I freeze them? I love it!!!
That should work! I hope you will love the recipe. 🙂
how would you recommend reheating these?
In the oven or in a skillet! 🙂
Ugh 😑 please delete my comment!!!! 🤦♀️🤦♀️🤦♀️🤦♀️ So embarrassing!!!!
Deleted as per your request! 🙂
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! 🙂
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. 🙂
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’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. 🙂
Is it possible to freeze these?
I haven’t tried it but I would freeze them cooked! Let me know how it goes. 🙂
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! 🙂
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. 🙂
they look great but they’re definitely nothing like “arepas”. we don’t fill them before we cook them and they’re made from corn dough. also, definitely NOT vegan.
if anything, they’re only “similar” in aspect.
just something that bugs me about this recipe 🙂
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”. 🙂