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
YADIRA WHITNEY
I will definitely try them, can they be baked instead of fried?
Ela
You will need to try. I haven’t tested it yet. 🙂
Kat
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?
Ela
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. 🙂
Marina
Saw it on IG, looks delicious, making it now!!!
Ela
Great! I hope you will like it. 🙂
Bea Marshall
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!
Ela
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. 🙂
Petya
Thanks for the amazing recipe! I tried it and all my guests like it a lot!
Ela
Incredible! So happy you liked the recipe. 🙂
Frankie
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.
Ela
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. 🙂
Alena
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 🙂
Ela
That’s wonderful, Alena! I am really glad you and your family loved it. Merry Christmas! 🙂
Mitra | Nutriholist
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 🙂
Ela
Thank you so much, Mitra! I am super happy you liked my vegan cheese sauce. 🙂
Lots of love, Ela
Ana Mariela
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?
Ela
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. 🙂
Alison Cooper
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. ????
Ela
That’s awesome! Thank you so much for sharing your experience. 🙂
Kristina
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.
Ela
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.
Deb
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.
Ela
Sorry to hear the recipe didn’t really work for you, Deb! I am glad you liked the vegan cheese sauce. 🙂
Vanessa
I made these tonight using mushrooms, spinach, onions and dill as the filling. I also used you cheese sauce. They were delicious!
Ela
That’s amazing, Vanessa! Thanks so much for your great feedback. 🙂
Diana
Hi. These look absolutely amazing and want to try them out tonight. I have a question. Can I use unbleached all purpose flour?
Ela
Yes, Diana, that should be possible. Please check the recipe notes at the end of the recipe for further info. 🙂
Diana
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!
Ela
Yay, that’s amazing! Thank you, Diana. 🙂
Peg Clendenin
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!
Ela
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! 🙂
Anikó Horváth
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 ❤️
Ela
Hello! Not sure what you mean because I also mention grams in the recipe. 🙂
Anikó Horváth
Ohh, yes!!I remembered only the cups. ???? Thank you.
Ela
❤️
Sylvie faruch
Is it possible to have thaïs recip in french please? Thank you
Ela
I don’t speak French. You can use Google translator though. 🙂
Sarah
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 🙂
Ela
Hi Sarah, it should work with both. 🙂
NewDayDorcas
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.
Ela
Wonderful! Thanks so much for your great feedback! 🙂
Diana
They look delicious! I’ll try with tomatoes and cheese for my kids! X
Ela
Sounds amazing! Have fun. 🙂
Lynne
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 ????
Ela
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. 🙂