Stuffed Potato Cakes

Three potato cakes on a white plate with a dill garnish.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Courses: ,
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Description

These stuffed potato cakes are everything you want your potatoes to be and more. Creamy mashed potatoes filled with a flavorful, savory stuffing, then pan-fried until beautifully golden, creating the perfect contrast of crisp edges and a tender, hearty center.

Every bite is rich, satisfying, and packed with delicious homemade flavor, making these potato cakes perfect as an appetizer, side dish, or comforting main course.

Whether served for a family dinner, holiday gathering, or simply when you’re craving something warm and satisfying, they deliver that irresistible combination of crispy, creamy, and comforting that will have everyone coming back for more.

Potatoes
  • 2 pounds russet potatoes
  • 1/2 cup rice flour
  • 1/4 cup corn starch
  • 1/4 teaspoon salt and freshly ground black pepper (each)
    • Filling
  • 3 cups mushrooms (portobello or white button)
  • 1 small white or yellow onion
  • 1 red bell pepper
  • 2 cloves of crushed garlic
  • 1/4 cup vegan cheese (any, choose your favorite)
  • 1/4 teaspoon salt and freshly ground black pepper (each)
    • Oil for Frying
  • 2 to 3 tablespooons extra virgin olive oil (thin layer)
Instructions
  1. 1
    Potato Dough
    1. Wash and peel the potatoes, cut them into 1-inch cubes, and rinse a few times in cold water until the water is mostly clear.
    2. Add the potatoes to a pot of cold water and bring them to a boil. Reduce the heat to a simmer and cook for 10 to 15 minutes until the potatoes are tender.
    3. Next, strain the potatoes and return them to the pot. Add the flour, cornstarch, salt, and pepper to taste, then mix with a potato masher.

    4. The potato dough should hold together when squeezed in the palm of your hand. If it's too dry, add a tablespoon of water at a time until you have the right consistency.

      Set the dough aside.

  2. 2
    The Filling
    1. Clean the mushrooms with a damp cloth, chop them very finely, and set them aside.
    2. Cut the onion and bell pepper into a very small dice.
    3. Crush the garlic or mince it.
    4. Sauté the onion and bell pepper for about 3 to 5 minutes until tender, then add the mushrooms. Sauté for another 8 to 10 minutes, then add the garlic.
    5. Cook for another couple of minutes, until all the vegetables are tender and the garlic is fragrant—then season with salt and pepper to taste.
  3. 3
    Assemble the Potato CakesThree potato cakes on a white plate with a dill garnish.
    1. Divide the dough into 8 balls, then flatten each slightly into a disk.
    2. Make a well on one side with your thumb.
    3. Add about 2 tablespoons of the filling and 3 teaspoons of cheese, then fold the dough in half to seal, and using your hands, form a round cake.
    4. Continue with the rest of the dough and filling until you have about 8 potato cakes.

     

  4. 4
    Cooking the Potato CakesThree stuffed potato cakes on a white plate with a dill garnish.
    1. Preheat your oven to 400°F  now.

       

    2. Heat a large skillet over medium heat, then add 2 to 3 tablespoons of oil to the pan.

    3. Place potato cakes in the skillet and cook on both sides until golden brown, working in batches if necessary.

       

    4. Place the potato cakes on a large baking sheet lined with parchment paper, then place the sheet on the center rack in your oven.

    5. Bake for 10 to 15 minutes, turning the potato cakes once halfway through.

       

    6. Enjoy warm. Serve with sour cream and garnish with fresh parsley, dill, or chives.

       

     

    Refrigerate and enjoy any leftovers within 3 to 5 days..

Nutrition Facts

Servings 4

Serving Size 2 Stuffed Potato Cakes

Amount Per Serving
Calories 298kcal
% Daily Value *
Total Fat 9.8g16%
Saturated Fat 2.4g12%
Sodium 342mg15%
Potassium 742mg22%
Total Carbohydrate 43.8g15%
Dietary Fiber 4.8g20%
Sugars 3.6g
Protein 8.4g17%
Vitamin A 1240 IU
Vitamin C 38 mg
Calcium 124 mg
Iron 2.6 mg
Vitamin E 1.4 mg
Vitamin K 14 mcg
Vitamin B6 0.42 mg
Folate 68 mcg
Magnesium 54 mg
Zinc 1.2 mg
Selenium 8 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stuffed potato cakes
Read it online: https://sproutfulkitchen.com/recipe/stuffed-potato-cakes/