Vegan Potato Cakes stuffed with Mushrooms - Delicious way to use leftover mashed potatoes. Perfect for summer, fall or winder lunch, use different herbs to change the flavour | Imagelicious
Prep Time 10 minutes
Cook Time 1 hour
Cooking and cooling potatoes 1 hour
Total Time 2 hours 10 minutes
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.
You will most likely have a tiny little bit of the mushroom filling leftover, just serve it alongside the potato cakes.
I have a really good non-stick pan
(affiliate link) so the cakes don't stick too much, but if you are worried, add more oil to make sure that they don't stick. I know some readers had trouble with the frying part. Note, that quite often food will stick to the pan until it's actually done and only once it's properly cooked, it'll get released. In any case, please add oil as needed
when frying the cakes. Also, they can be baked instead of fried.