Vegan Potato Cakes stuffed with Mushrooms – Delicious way to use leftover mashed potatoes. Use different herbs to change the flavour. It’s a delicious savoury vegan meal that even meat-eaters will love!
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Ingredients to make Mushroom-stuffed Potato Cakes
- Leftover mashed potatoes. Or if you don’t have leftovers then just potatoes.
- Flour – to add to the mashed potatoes to make a mashed potato dough.
- Pan-fried mushrooms. I like using mushrooms, onions, and parsley.
- Seasonings and also oil for pan-frying.
How to make Stuffed Potato Cakes
These Vegan Potato Cakes can be made with leftover mashed potatoes or you can make vegan mashed potatoes specifically for this recipe.
If you are using leftover mashed potatoes then it needs to be pretty sturdy and not very thin or you might need to add a bit extra flour to make the mashed potato dough pliable.
Once the mashed potato dough is made by adding some flour to the mashed potatoes, you just wrap it around a spoonful of your filling (Mushrooms, Onions, and herbs) and form into patties.
TIP: Assembling the potato cakes could be messy, so for an easier way of doing it, you could just mix the potato mixture and the mushroom mixture together. This way you get Mushroom Potato Cakes, not stuffed cakes.
Wondering if there’s a secret to cooking the most delicious and perfect mushrooms? Check out my article on how to cook perfect mushrooms every time. There’s definitely a secret and you won’t believe what it is!!!
You then pan fry the stuffed potato cakes until they are golden on each side. I highly recommend using a very good non-stick pan, otherwise the mashed potatoes might stick to the pan.
You might also need to use a bit more oil depending on your pan. These cakes do stick to the pan, so a good non-stick pan with a nice coating of well-heated oil is essential.
My pan of choice is Calphalon. I’ve been using their pans for many years now and I replace them with the same brand and model when they wear out.
What other herbs can you use with the Mushroom Filling?
- Dill – this is by far my favourite herb to use with mushrooms!
- Parsley – this is one of the most common herbs and very traditional, so everyone will love it.
- Thyme – thyme and mushrooms are a great combination as thyme adds an earthy note to the filling.
- Rosemary – just a great savoury way to flavour the mushrooms. Would be great around the holidays!
- Oregano – oregano is not just for pizza or Greek salad, it goes great with mushrooms.
Don’t forget that you can also add garlic, chives, or green onion. Also, fresh herbs can be omitted and dried herbs and favourite seasonings can be used instead. Try chill for a spicy kick or cumin for a hearty flavour.
What other fillings can you add to Potato Cakes?
- Try sauerkraut for a touch of Polish flavour
- Sautéed spinach with chili flakes for a spicy kick
- Melty cheese vegan or not if you are not vegan for an indulgent treat
How to serve potato cakes
- Serve these Vegan Potato Cakes stuffed with Mushrooms with some lemon, mustard or horseradish.
- Sour cream or yogurt is also a great accompaniment.
- Great to add to salad or cooked vegetables.
Can you make Vegan Potato Cakes stuffed with Mushrooms using gluten-free flour?
I personally have never tried making potato cakes gluten-free but I’ve had readers make these with chickpea or rice flours with great results. If you make them with another type of gluten-free flour, please let me know in comments!
Can you freeze these Vegan Potato Cakes?
Yes, you can! Freeze the cooked Vegan Potato Cakes in one layer on a sheet pan. Once they are fully frozen, transfer to a freezer ziploc bag or a container.
To heat up, defrost over night in the fridge. Then either pan fry them on the stove or use a microwave to warm them up.
Can you make the Stuffed Potato Cakes without any flour?
This is a great question. Flour is used not just to make the mashed potato dough pliable. Flour also changes the texture and flavour of the mashed potatoes. So, they actually taste a bit like potato dough.
If you are able to wrap mashed potatoes around the mushroom filling then you don’t really need to add the flour. Just remember, the flavour and texture will be different from my original recipe.
TIP: If you really prefer not to add any flour, then you could mix the mashed potatoes and the mushroom filling together, shape into patties and pan-fry. The Potato Cakes will look a bit different (they won’t be stuffed) but they will still be incredibly delicious!
If you like Vegan Potato Cakes stuffed with Mushrooms and would like to try something similar (and a bit easier) then make my Bubble and Squeak Potato Cakes.
Watch the video below of how to make these delicious Vegan Potato Cakes stuffed with Mushrooms. It’s so easy!
Vegan Potato Cakes stuffed with Mushrooms
Ingredients
- 2 pounds potatoes
- 2 bay leaves
- 2 tablespoons oil or more as needed for pan-frying, divided
- 1/2 pound mushrooms
- 150 g onion
- 10 g dill (or other herbs like parsley, rosemary, thyme
- 1/2 cup flour
- salt, pepper, dry thyme and your other favourite flavourings to taste
Instructions
- Wash, peel and dice the potatoes.
- Boil the potatoes with bay leaf until fully cooked.
- While the 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 the mixture starts to brown.
- Season to taste with salt and pepper. I use 1/4 teaspoon each salt, pepper, and dry thyme.
- Finally chop the dill (or other herbs you are using), add it to the pan with the mushrooms, mix and take off the heat.
- Once the potatoes are cooked, drain them well and mash with fork or masher, do not use food processor as it'll turn the potatoes watery. Season to taste.
- Cool the potatoes.
- Add flour to the mashed potatoes and mix well.Alternatively, you could use leftover mashed potatoes.
- Take about 2 tablespoons of potato dough and flatten into a disk, place one spoonful of mushroom filling and cover with a bit 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. IMPORTANT: Use more oil if needed.
- Serve with the leftover mushroom mixture if any left, some lemon juice, mustard or horseradish.
Video
Notes
Nutrition
Mention or tag @Imagelicious
Ana says
These are amazing! I did change a few things. First, I added a Serrano pepper, three cloves of garlic, and smoked paprika to the filling. I made the potatoes as I normally would making mashed, then added the flour. I served it with egg noodles and brown gravy. It’s so good! I know noodles aren’t vegan but you could easily get vegan noodles!
karina says
OMG these were so good! I made them without flour and while the air fryer version didn’t come out too great, pan searing them was AMAZING! i added some fresh serrano peppers for spiciness. Will definitely make again
Julia says
Your additions sound delicious!
Lejla says
Is one serving of 9 potato cakes 124kcal or is one potato cake 124kcal?
Julia says
1 serving = 1 cake
Suzanne says
This looks so good! It is so nice to have a quick option for a warm vegan side!
Sarah says
I tried making these last night & used almond flour instead of all purpose flour. When I fried the patties, they didn’t fry very well. They got mushy & we’re breaking apart. Is that because I used almond flour?
Julia says
Almond flour is just ground almonds and doesn’t behave like other flours so it wouldn’t make the proper dough. I’d suggest using some other gluten-free flour, such as rice or chickpea. You might need to adjust the amounts and use a bit more
Jen says
I spy a pocket full of gold ♥️
Leslie Stovall says
Can you freeze the potato cakes once cooked?
Julia says
Yes, you can! Freeze the cooked Vegan Potato Cakes in one layer on a sheet pan. Once they are fully frozen, transfer to a freezer ziploc bag or a container.
To heat up, defrost over night in the fridge. Then either pan fry them on the stove or use microwave to warm them up.
Jacqui says
Great recipe, I added a touch of almond milk when I mashed the potato as the mix was very dry. I made a few flat patties for my veg averse teen and that went down well too.
Which flour do you recommend for making these gluten free?
Julia says
I have never made them gluten-free myself but I have read that other people used chickpea flour.
Melissa says
If I baked them, what temp and how long?
Julia says
Unfortunately I’ve never baked them myself so I can’t say. Everything is already cooked, so I’d say maybe 400F for about 15 minutes or so. I would spray the cakes with some cooking spray to get them to colour in the oven and flip half-way
Carly says
Loved these! I added riced cauliflower to the mashed potatoes and lentils to the filling. They turned out awesome!
Jacque says
I have always failed at making potato cakes, I am not sure what made me decide to give these a go. So glad that I did they were gorgeous. I made 8 not 9 as the recipe asked because that was right for what I needed. I used the leftover mushroom mixture with chilli beans. The potato cakes were all gone by the evening (6 eaten and enjoyed by Omni’s ).
TeNeil - My Sister's Secret Garden says
I always have potatoes and I’m always looking for a great vegan recipe. This was amazing. I always wait to use my mushrooms until the last minute before they go bad.
This was a perfect recipe for tonight…Thank you so much!!!
Frankie says
I made these tonight and they were delish! Had a bit of trouble trying so I switched pans to my cast iron and all was well. I made them with a vegan butternut squash soup. They were good together
Jen says
I just made this recipe, it was a huge hit. I improvised with instant mp and just used mushrooms, onion, garlic and spices. One pack of m.p. made 5 nice sized cakes, I baked them how you suggested and then broiled for 2 min. Served on a bed of oily, Mediterranean spiced rice and topped the glorious mound with the remaining mushroom mixture, served with a side of mixed veg. Its going in my file as a definite keeper! Thank you!
Elizevent says
This is Exactly what I was looking for. I am fasting right now and am looking into as many ideas as it is possible. Thank you!
Ricky says
Works perfect also with a fruit filling. Try it with apricots, cherries or plums.
Julia says
Oh wow, this is such an interesting idea! Do you add some sugar to the potatoes?
Chara says
What type of mushrooms do you suggest using?
Julia says
I use regular button mushrooms
Julia says
It makes 9 potato cakes. You can make them smaller or larger if you’d like. Portion depends on your preferences
pym says
i have obeseitis and chronic lassitude. could i make this with instant mashed potatoes?
Julia says
I’ve never tried but I think yes as long as the potatoes are stiff enough and not runny
jenny says
What would you recommend pairing these with? A bowl of soup?
Julia says
Think of these cakes as just fancy mashed potatoes so whatever you would eat with mash would work with these cakes… soup sounds wonderful or a nice warm winter salad. I can see some wilted spinach, roasted butternut squash and red onion mixture also
Micky says
Great recipe. I just made a few alterations to suite my own dietary needs: subbed flour for cornstarch as I’m allergic to wheat and I steamed and used the potatoes skin-on instead of boiling them (it makes them far less watery). I also added 1/2 a teaspoon of baking powder (and old trick my Gran used to give her mashed potatoes a more fluffy appearance) and baked them at 230°C instead of frying them up. Dying to try a few variations like a cottage pie version with lentils and one with broccoli and vegan cheese filling.
Julia says
Thanks for the comment! I’m glad to hear about your changes . And I’m glad to know that baking them worked, I was wondering about that. I should try your baking powder trick!!
Alicja says
I tried once and i will always come back to this recipe – DELICIOUS. 😮
Ann says
I’m having a vegan dinner party next week, can they be made a head.
Julia says
I haven’t tried making them in advance, so I don’t know specifically. However, if I were to have a dinner party I would make the mashed potatoes a day ahead and mushroom mixture a day early also and keep in the fridge. On the morning of the dinner party I’d shape the patties and stack them – make sure to put a piece of parchment paper in between each patty so that they don’t stick. Then fry them just before the dinner. Again, I haven’t tried it but I think it would work.
Cheryl says
People! Read the comments BEFORE you ask a question. Good grief. Then you won’t have to waste everyone’s time reading the same thing 50 times!!! Or waste the author’s time by having to answer it 50 times. She’s way more patient than I am.
Sorry, one of my pet peeves.
Wendy Dawes says
I made these last weekend for my husband and he was in heaven! He raved about them to everyone he talked to all week saying it was 5 star restaurant fare. I used a vegan gravy recipe over them but otherwise did it EXACTLY as the recipe said. It is definitely our new favorite recipe and as new vegans I thank you for making it feel less and less like we are giving anything up!!
Julia says
Wow – thank you so much for such words!! I’m so glad both you and your husband loved the recipe! I am not vegan but I love making vegan food and this one is also one of my favourites!!
Cyn says
I’m going to make this today, when you mash the potatoes, do you add butter/milk like you would regular mashed potatoes or just mash them?
Julia says
Since this is a vegan recipe I don’t add anything. If you aren’t vegan then you can add a bit of butter for taste. Just remember that you are essentially making a potato “dough”, so the more butter you add to the potatoes the thinner they will get and the more flour you’d need to add later.
Christina says
Can I use lentil flour for this recipe?
Imagelicious says
Unfortunately I haven’t tried so I can’t know for sure. My guess is that yes, you could, but I don’t know 100%.
naama says
Looks great!
Do you think i can make them in advance and just refry them for warm up before serving?
Imagelicious says
I think you can make them a day before and then warm up before serving
Jessica says
Made these last year for Friendsgiving and this year, I will be doing them again! Totally used some gravy with them (in case anyone is wondering) and it was fabulous. Can’t wait to make them again <3
Ally says
Just made these, quite tasty and they present very well! Think it would be great with cheese inside (vegan thing aside), like mozzarella or parmesan. I made 6 large and a baby one, but only just saw it’s meant to make 9! They still worked. I probably used 3 quarters cup of flour and a bit more oil for frying. Thanks, great to add more to the repertoire!
Imagelicious says
I agree, I bet feta or goat cheese would work wonderfully with the mushroom filling. Thanks for letting me know about flour – it all depends on the potatoes, so I’m glad you used your own judgement there.
AmyLynn says
We made these last night and they turned out well. This is definitely a keeper repeat recipe. I added brown lentils for a protein boost so they could be a complete meal, and some spinach because I love greens. I also used quinoa flour (more protein) because my hubs is allergic to gluten. We fried them in an oiled cast iron skillet, and they browned up quickly and evenly.
I have several patties left which I may try baking so they have less oil. Next time, I may try to cut back or omit the flour so they taste more like mashed potatoes since you said it was optional, I just worry they won’t hold, maybe just a bit of potato scratch?
Imagelicious says
I haven’t actually baked them, I only pan fried them before. I imagine baking temperature would be 350F. I would spray them with oil so that they crisp up and bake until they are a bit brown, maybe 30 min or so, flipping once. But I haven’t tried it.
Laura says
Just wondering – when you finish cooling the potatoes, do you mash them up right away, or let some of the extra evaporate from them in the drained boiling pot? When I make regular mashed potatoes, I dry them out a bit because I don’t like water logged potatoes – but maybe for this recipe that’s needed? Just wondering before I try making these – they look yummy!
Imagelicious says
I usually cool potatoes so that I could handle them. I drain them well, but I don’t specifically make water evaporate. Potatoes need to be pretty dry or you’ll need more flour to make the "dough"
Gaby says
What temperature and for how long would I bake them?
Imagelicious says
I haven’t actually baked them, I only pan fried them before. I imagine baking temperature would be 350F. I would spray them with oil so that they crisp up and bake until they are a bit brown, maybe 30 min or so, flipping once. But I haven’t tried it.
Sheena Neil ( The Neil's ) says
Mmmm, So yummy. I made these today for lunch for my toddler and I and they were delicious. I also mentioned I was making this on my youtube channel and Instagram page. Totally worth sharing. #TheNeils 🙂
Pella says
I just made these! They look and smell great as well as taste divine. I made them with parsley instead of dill, as that was what I had on hand. Great recipe!
Noa | 1000 crumbs says
I made those for Easter, they were really good! Thanks for a great recipe 🙂
amy says
I saw this recipe and knew I had to try it. I used a sweet potato and found that it needed more seasoning just overall. I think next time I will add a little more to the water as well. With the mushroom and onion I also added a bit of garlic which turned out quite nicely. I used more flour for the potatoes and it worked well. Very happy with the recipe and cannot wait to try it again. Thanks for sharing!
Mary Kissoudaki says
I did the potato cakes, they taste good but didnt cook in the inside! And if I let them cook more, they burn on the outside 🙁 What am I doing wrong? I’m sad because they were a lot of work.
Lentils4Mentals says
If they are cooking too fast on the outside and not on the inside, then your heat is too high. Lower the heat next time 🙂
jerry says
everything is cooked what do you need to cook on the inside . If you fry them on both sides till golden they will heat up inside.
Ken Hayward says
Tried your potato cakes and they came out great, only I used a cast iron pan with a little oil and they browned up nicely. My wife and guests loved them.
Steve says
Do you think they would be any good using mashed sweet potatoes?
Imagelicious says
Steve – I haven’t tried, but I think it would work too if you like the flavour combination of sweet potato and mushrooms. You may need to add more flour since sweet potatoes are a bit more watery and more salt
Imagelicious says
Daphne – I hope you like it. Just remember to add enough flour to make the potato mixture pliable and use more oil if they stick.
Karen says
Fabulous – Thanks very much for this recipe, I kept adding flour until I could handle the potato. The cakes were delicious !
Imagelicious says
Karen – I am so glad it worked for you. I know some readers had trouble with forming the cakes and frying them. I’m glad you added more flour. Thanks for letting me know!
Susan says
What temperature are the cakes baked at and for how long? Do they need to be flipped?
Imagelicious says
Susan – I actually haven’t baked them myself but some other readers did. If I were to bake them, I’d do it in 350F oven. I’d also spray them lightly with oil so that they’d brown. Perhaps 10-15 min per side, but I’d check to make sure that they don’t burn. Good thing is that since they are vegan, there’s no need to make sure that there’s anything raw inside and at cooked. You are basically trying to firm up the mashed potatoes. Good luck.
Narda says
I set out to make this recipe yesterday evening. I have made potato pancakes all my life and they are a family favorite so I think that I have some expertise here. Having said that I did add the flour as well as an egg white to the potatoes as a binder. Floured my hands and attempted to make a potato disk using my mixture. After assembling a couple I placed them in the pan of hot oil as they fell apart in my hands! I have no idea how you would form this mixture into something that can be transferred to the pan. Finally I just ended up dropping the batter by spoons full and then dropped the mushroom/onion mixture on top and pressed it into the batter. My daughter was saying, "oh just mix it all together"! Despite the challenges of making a patty that could be moved to the pan without falling apart, they were delicious! We ate them all and most likely could have eaten more. I would make them the same, drop a spoonful of batter and flatten that in the pan and top with a spoonful of mushroom mixture and flatten that into the potato mixture. NO sticking, no issues with that at all. Delish!
Imagelicious says
Narda – I’m sorry you had trouble with the mixture falling apart. I am not sure why this would happen. Could be because of the extra moisture from the egg white and not enough flour? I make mashed potato cakes and stuffed mashed potato cakes on regular basis and although I usually just eyeball the amount of flour, they don’t fall apart and if they stick, I just add a bit more flour. Again, I’m sorry the exact recipe didn’t work for you, but I’m glad you were able to still enjoy these cakes. Thank you for your comment.
jerry says
Adding the egg white made them too sloopy , dry out the potatos on the stove after you drain them. Add flour to potatos and make sure mixture is cold. When you form the patties put a little oil on your hands and the mixture wont stick then cold mushroom and top layer.
Andrea says
I had exactly the same problem. I followed the recipe (I didn’t add egg) and when I was trying to form the mixture it just instantly sticked to my hands. I used some oil on my hands but it was just exhausting. I made 5 and then I just mixed everything together and put it into the oven. The were delicious though!
Courtney says
These look delicious! I made everything according to the recipe. The oil was not specified, so I used coconut oil. I only wish I had read the comments first. The recipe calls for frying the potato cakes in the remaining oil, which would mean no more than 2 tablespoons. I had a horrible time with them sticking and, basically, falling to pieces when I tried to flip them. I’ve never made these before, so I decided to stick with the recipe. I read the comments, after my failed attempt, and learned that you need quite a bit of oil. It may be helpful to state that in the recipe. Or I could’ve just stuck to my gut and added more oil. Lesson learned I suppose. Either way, thanks for sharing your recipe.
Imagelicious says
Courtney – I am sorry you had trouble with frying them. Thank you for your comment, I added a note about extra oil for the future. Hopefully it’ll help others. I hope it won’t deter you from coming back to the site. Happy holidays!
Imagelicious says
Hello Mary – you are correct, there’s no need to measure ingredients for the filling exactly and this is precisely why I weighed them. It’s a lot easier to weigh vegetables, than to measure them in cups.
Zo says
These were amazing! I made them for hanukkah. I had a problem frying them, as all my pans are pretty terrible. So I put them in the oven instead and they turned out perfect.
Imagelicious says
Zo – I am super happy you liked them. Yes, frying them is a bit tricky as they stick to the pan, so you need quite a lot of oil and a really good pan. But I’m glad you were able to bake them, and so making them even healthier!
carol says
Could you convert the items measured by grams please. I don’t know how to measure in this way. Looks absolutly scrumptious. I’d eat them all. Thanks. Good day.
Imagelicious says
For onion you need about 1 medium onion. For dill it’s about 2-3 tablespoons or about 8 stalks.
Quinn says
Can i replace with sweet potatoes? xD just prefer the taste
Imagelicious says
Quinn – I personally have not tried it with sweet potatoes, but I don’t see why not. You may need to add a bit more seasoning and spices.
Debra says
Thanks for sharing this recipe. I’ll be making this for my gf vegan Thanksgiving meal. Have you ever used a brown gravy drizzled on top?
Imagelicious says
Hi Debra – I haven’t tried them with gravy, but I’m sure it’ll be delicious. Also, you don’t have to add as much flour to the mashed potatoes as I did, to make the cakes even healthier. Flour allows you to shape the patties easier, but it’s not necessary. If you oil your hands, then the patties would shape well too and the potatoes will not get stuck to your palms.