These potato cakes are stuffed with mushrooms, veggies, and vegan cheese. This amazing comfort meal is perfect for lunch or dinner. The recipe is dairy-free, egg-free, gluten-free, and easy to make.
Potato Cakes 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 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!
If you are also a fan of fritters, patties, and nuggets, make sure to check out my recipes for chickpea veggie fritters, cauliflower patties, zucchini potato fritters, or broccoli nuggets.
Simple Potato Dough
For the dough, you’ll need potatoes, cornstarch, salt, pepper, nutmeg, and flour. I used rice flour to make these 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.
To find out more about the different potato types, check out this helpful guide.
Filling for Potato Cakes
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 °F (ca. 190 °C) in the oven.
Air fryer Potato Cakes
Gently brush or spray with some cooking oil and air fry in a single layer (be careful not to overcrowd the basket, or they won’t crisp up) at 375 °F/190 °C for 10-12 minutes, flipping at 5 minutes.
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 pan-frying them 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 crispy.
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 airtight 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.
More Vegan Potato Recipes
- Low Calorie Potato Pizza Crust
- Smashed Potatoes (Baked or Air-Fried)
- Cheesy Boiled Baby Potatoes in a Skillet
- Air Fryer Potato Chips (+ Baked Version)
- Potato Flatbread
- Lyonnaise Potatoes
Vegan Stuffed Potato Cakes
Ingredients
Dough:
- 1 kg (2 pounds) potatoes (see notes)
- 80 g (½ cup) white rice flour (see notes)
- 40 g (⅓ cup) cornstarch or tapioca flour (1/3 cup)
- salt, pepper, nutmeg (to taste)
Filling:
- 250 g (3 cups) mushrooms sliced
- ½ 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
- ½ tsp cumin
- ¼ 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.
- Check the blog post for the air fryer method.
Nutrition information is an estimate and has been calculated automatically
Jennifer
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!
Ela
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
Fran
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!
Ela
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. 🙂
Javiera
How much oil do you use to fray them?
Ela
I use 2 tbsp of oil. 🙂
Adina
Hi Ela, I just made this today and it’s delicious!!!!
I used a blend of vegan mozzarella and cheddar.
Thank you!!!
Ela
That’s great! I am glad they turned out delicious! 🙂
Camille
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!
Ela
Hey Camille! I make my own vegan cheese sauce. You can check it out here: https://elavegan.com/easy-vegan-cheese-sauce-recipe/
Jacquelyn Cox
Do you think this would work with sweet potatoes?
Ela
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. 🙂
Tami
Hi Ela…just wondering where I ass the 2 cloves of minced garlic…to the potatoes or to the filling? Thank you 🙂
Ela
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 🙂
Tami
Thank you so much 🙂 I’m so excited to try this!!
Monica
Very nice recipe!!! I will definetely try it, thank you for sharing ????
Ela
You are most welcome, Monica! 🙂
Nurul
Thanks for the recipe. I made it this morning and it was so yummy..
Ela
Thanks! I am glad you liked the recipe! ????
Lulwa
Lovely recipe ????
Can I freeze them for later ? If possible for how long ?
Best wishes ????????
Ela
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.
Kate
I’m curious about freezing too, would love to hear if anyone tries it, I’ll report back when I do.
Brooke Henzel
Hello. Will brown rice flour work as well?
Ela
Yes, that should work just fine. 🙂
Jill
These are delicious! Thank you!
Ela
I am glad you liked my recipe! Thank you, Jill. 🙂
Taryn
Hey, do you think we could bake in parchment paper to make oil free?
Ela
I never tried it, so I don’t know.
Isolda Cowan
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?
Kathleen
I want to know this as well. All baked instead of frying? Also instead of the sauce can I used vegan gravy?
Ela
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!
Jess @choosingchia
This is seriously the definition of comfort food 🙂
Ela
Thank you, Jess! Yes, I agree, it’s a great comfort food. 🙂
Denise Mills
Only just seen your blog ???? so excited to try some of these ŕecipes, esp Cheese Sauce – Cheese is the thing l miss most ????
Ela
Thank you, Denise! Have fun trying out my recipes.
TF
This looks great! Question though. Why rice+corn starch? Can I use all rice flour ?
Ela
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. 🙂
Leanne
Hi! What is the best potato to use?
Ela
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
Leanne
Thank you 🙂 I used russet and they came out great! Also, I love your blog. Thank you for all the great ideas
Ruwi
Mushrooms on my shopping list and going to try this tomorrow evening. Thank you! The pic on insta caught my attention 😉
Ela
Great! I hope you will love them as much as I do. 🙂
Minerva
What kind of potatoes do you use Ela?
Ela
Most of the time Yukon Gold. But also Russet worked for me. 🙂
Bianca Zapatka
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 ❤️
Ela
Thank you very much, Bianca! ❤️ Yes, mushrooms are the best. I love them
Mari
This looks amazing! What would you serve them with?
Ela
You can serve them with salad or soup for example. 🙂
chandra
looks amazing. I am tempted to make it and surely will bring myself to do it.
thanks for sharing this.
Ela
Wonderful! Please report back once you give it a try.
sheenam | thetwincookingproject.net
Landed here right after I saw this on Instagram! This looks so so good! Definitely giving this a try.
Ela
Thanks so much! I hope you will like my recipe. 🙂
VANDA
They look delicious ? can I use potato flour instead of cornstarch? Same me quantity? Thanks
Ela
Hi Vanda 🙂 You can use potato starch or arrowroot flour instead of cornstarch. I am not sure if potato flour will work. 🙂
Sharlene
Can I use potato flakes?
Ela
I never tried it, so I can’t answer your question. Please report back if you give it a try!
Janny
This was delicious ?! Made these with brocolis & onions, instead of mushrooms & zucchini and it was perfect! Thanks so much❤️!
Ela
Great! So happy you loved the recipe. 🙂