Vegan Potato Cake Stuffed with Mushroom

 Easy Peasy and pretty darn delicious!  These potato cakes have only 7 ingredients and take no time at all to make.  I would love these served with a crisp green salad or a side of sauteed greens.  

This reminds me of a favorite dish of mine....Shepherd's Pie!  I think it would be great with some other veggies in it such as peas and carrots...I am going to experiment with this one!  I liked the dill in it but I think I may try something else next time....parsley or thyme would be good and maybe a shake or two of Worcestershire sauce.  

I will definitely revisit this recipe!

Until next time...

Be Well!

Chelly

Vegan Potato Cakes Stuffed with Mushrooms
Source: Imagelicious

Potatoes - 2 pounds
Bay leaf - 2
Oil - 2 tablespoons, divided (or more as needed for pan-frying)
Mushrooms - 1/2 pound
Onion - 1 medium
Dill - 1/4 cup, fresh
Flour - 1/2 cup (used 1/4 cup cake flour)
Salt, pepper - to taste


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.  (I got 5 good size cakes)

- You can omit flour or add less than the recipe calls for. I like flour as it makes the potatoes easier to handle, but it certainly isn't necessary.
- Filling can vary. You can add different herbs like thyme, for example, or parsley. Or add bell peppers.  Also, they can be baked instead of fried.