Side Pannel
Vegan Potato Cakes stuffed with Mushrooms
Vegan Potato Cakes stuffed with Mushrooms
- Recipe Submitted by maryjosh on 11/02/2016
Ingredients List
- Potatoes - 2 pounds
- Bay leaf - 2
- Oil - 2 tablespoons, divided (or more as needed for pan-frying)
- Mushrooms - 1/2 pound
- Onion - 150 g
- Dill - 10 g
- Flour - 1/2 cup
- Salt, pepper - to taste
Directions
Wash, peel and dice potatoes.
Boil the potatoes with bay leaf until fully cooked.
While potatoes are cooking, heat one tablespoon of oil in a large pan.
Dice the onion and coarsely chop mushrooms.
Add the onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated. This will take about 15-20 minutes.
Cook for another 5 minutes until mixture starts to brown.
Season to taste with salt and pepper.
Finally chop the dill, add it to the pan with mushrooms, mix and take off the heat.
Once the potatoes are cooked, drain them well and mash. Season to taste.
Cool the potatoes.
Add flour and mix well.
Take about 2 tablespoons of potato dough and flatten into a disk, place one spoonful of mushroom mixture and cover with more potato dough. Form into a disk.
Once all the potato cakes are assembled, heat the remaining tablespoon of oil in a large pan.
Place potato cakes on the pan and fry about 5 minutes until they turn golden, flip and fry another 5 minutes until golden.
Serve with leftover mushroom mixture if any left, some lemon juice, mustard or horseradish.
Boil the potatoes with bay leaf until fully cooked.
While potatoes are cooking, heat one tablespoon of oil in a large pan.
Dice the onion and coarsely chop mushrooms.
Add the onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated. This will take about 15-20 minutes.
Cook for another 5 minutes until mixture starts to brown.
Season to taste with salt and pepper.
Finally chop the dill, add it to the pan with mushrooms, mix and take off the heat.
Once the potatoes are cooked, drain them well and mash. Season to taste.
Cool the potatoes.
Add flour and mix well.
Take about 2 tablespoons of potato dough and flatten into a disk, place one spoonful of mushroom mixture and cover with more potato dough. Form into a disk.
Once all the potato cakes are assembled, heat the remaining tablespoon of oil in a large pan.
Place potato cakes on the pan and fry about 5 minutes until they turn golden, flip and fry another 5 minutes until golden.
Serve with leftover mushroom mixture if any left, some lemon juice, mustard or horseradish.
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