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Home » Recipe » Stu!ed Potato Cakes | Vegan,

Gluten-Free Recipe

STUFFED POTATO
CAKES | VEGAN,
GLUTEN-FREE RECIPE
By Ela on 16. September, 2018 | — 225 Comments. This post
may contain a!liate links*. As an Amazon Associate I earn
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These vegan potato cakes

(which look similar to
Lies auf:
“arepas”) are stu!ed with
Deutsch
mushrooms, veggies, and
vegan cheese. This amazing comfort
meal is perfect for lunch or dinner. The
recipe is vegan (dairy-free, egg-free),
gluten-free, and easy to make.

STUFFED WITH
M U S H RO O M S , V E G G I E S ,
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 vegan potato cakes
really special and that’s why I stu!ed
them with mushrooms, veggies, and
vegan cheese. And the result really
convinced me.

Regular potato pancakes are very

delicious, no question, but stu!ed
potato cakes are even better!

Stuffed Potato Cakes | Vegan & Gluten-Free …

Stuffed Potato Cakes | Vegan…

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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.

The dough shouldn’t be sticky. If this

happens, then your potatoes were
probably too watery (not starchy
enough).

W H I C H T Y P E O F P O TAT O W O R K S
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.

FILLING

-10%

207,90 lei 499 lei

I stu!ed 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.

H OW TO M A K E V E G A N
POTATO CA K E S ?

TO MAKE THE DOUGH:

1. Peel the potatoes and cut them into

small pieces. Boil in salted water for
about 20 minutes.

2. 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.

3. 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:

1. 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.

2. 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.

3. 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 degrees Fahrenheit
(ca. 190 °C) in the oven.

CA N I M A K E POTATO CA K E S
I N T H E OV E N ?
I sometimes get asked if these vegan
potato pancakes can be directly baked
in the oven without frying them in the
skillet 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
crunchy.

-10%

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).

H O W TO S TO R E ?

187,90 lei 499 lei

-40%

302,90 lei 249,90 lei

Store in an air-tight 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.

G R E AT A S A S N A C K O N T H E
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.

T H E S E P OTATO PA N C A K E S A R E :

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.

Vegan Stuffed Potato

Cakes
Author: Michaela Vais

These vegan potato cakes 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.

4.92 from 70 votes

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PREP TIME COOK TIME

15 mins 30 mins

TOTAL TIME
45 mins

COURSE CUISINE
Main Course, vegan
Snack

SERVINGS CALORIES
8 potato cakes 197 kcal

-10%

INGREDIENTS 1x 2x 3x

Dough:
1 kg (2 pounds) potatoes (*see
recipe notes)
80 g (1/2 cup) white rice flour*
(*see recipe notes)
40 g (1/3 cup) cornstarch* or
tapioca flour (1/3 cup)
salt, pepper, nutmeg (to taste)

Filling:
250 g (3 cups) mushrooms sliced
1/2 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*
1/2 tsp cumin