Spinach and Mushroom Stuffed Potato Cakes - Vegan

 

This recipe is super easy to make and is very filling. I was inspired by this recipe I found on Pinterest. I ate it with a store-bought chopped salad. I ate it with a fork and my husband ate it with his hands so I would say it is a great recipe for taking on the go! 

Spinach and Mushroom Stuffed Potato Cakes

Makes 4 servings/ 8 cakes| Prep Time: 15-20 minutes | Cook Time: 30 minutes | Total Time: 45-50 minutes

INGREDIENTS

For the Potatoes

8 Small Russet Potatoes

2 Tablespoons Flour

1-2 Tablespoons Unsweetened Almondmilk (optional)

Salt and Pepper

For the Stuffing

Olive oil for cooking

1 large White Onion, diced

8 oz White Mushrooms, sliced

½-1 cup Frozen Chopped Spinach

1 teaspoon Garlic Powder

½ Teaspoon Thyme

½ Teaspoon Dill

1 Pinch Red Chili Flakes (optional)

Salt and Pepper to taste

DIRECTIONS

For the Potatoes

1.       Wash and Peel the potatoes. Roughly chop and place in a pot. Cover with water and add 2 tablespoons salt. Bring to a boil and cook until fork-tender. Drain and set aside to cool.

2.       Add the potatoes, flour, and almond milk to a bowl and mash until smooth. Taste for seasoning.

Note: It needs to be thick to form into patties. You are not making creamy mashed potatoes!

For the Stuffing

1.       Add some olive oil to a pan and add the onion. Sauté for about 5 minutes until translucent.

2.       Add the mushrooms and cook for another 5 minutes.

3.       Add the frozen spinach, garlic powder, thyme, dill, chili flakes, salt, and pepper.

4.       Continue cooking until all liquid has evaporated, stirring occasionally. Taste for seasoning.

5.       Once the liquid has evaporated set aside until cool enough to touch.

For the Cakes

1.       Grab about 2 tablespoons of the potatoes and shape into a patty. Add a small spoonful of the spinach mushroom mixture onto the patty. Place another 2 tablespoons of the potato on top and gently form a round cake.

2.       Heat 1-2 teaspoons of olive oil in a pan on medium heat. Gently add the cakes onto the hot oil and cook on each side for about 2 minutes or until nicely golden brown.

Printable Recipe 

Spinach and Mushroom Stuffed Potato Cakes - PDF

Spinach and Mushroom Stuffed Potato Cakes - 5x7 Card