Stuffed Potato Cakes #vegan #vegetarian #soup #breakfast #lunch

These vegetarian potato cakes (which are like "arepas") are loaded down with mushrooms, veggies, and veggie lover cheddar. This astounding solace supper is ideal for lunch or supper. The formula is veggie lover (without dairy), sans gluten, and simple to make.

Have you at any point made stuffed potato cakes? If not, you out this formula an attempt since potato cakes taste completely astonishing! I needed to make the vegetarian potato cakes extremely exceptional and that is the reason I stuffed them with mushrooms, veggies, and veggie lover cheddar. Also, the outcome truly persuaded me.

For the batter, you'll need potatoes, cornstarch, salt, pepper, nutmeg, and flour. I utilized rice flour to make these vegetarian potato cakes sans gluten.

Notwithstanding, you can likewise utilize wheat flour or spelt flour, in the event that you don't have a gluten bigotry. You may require somewhat less flour however yet you will notice immediately if the consistency of the mixture is correct.
Stuffed Potato Cakes #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Vegetarian Black Bean Enchilada Casserole #vegan #vegetarian #soup #breakfast #lunch


  • Dough:
  • 1 kg potatoes (*see recipe notes)
  • 80 g white rice flour (1/2 cup) (*see recipe notes)
  • 40 g cornstarch or tapioca flour (1/3 cup)
  • salt, pepper, nutmeg (to taste)
  • Filling:
  • 250 g mushrooms, sliced (about 3 cups)
  • 1/2 of a zucchini, diced
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 2 cloves of garlic, minced
  • salt & pepper to taste
  • spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes
  • Additional ingredients:
  • oil for frying
  • vegan cheese to taste (optional)


  1. Dough:
  2. Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
  3. Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
  4. Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.
  5. Filling:
  6. Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
  7. 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 some vegan cheese in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.
  8. Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy!

Read more our recipe Mushroom Spinach Frittata Recipe #vegan #vegetarian #soup #breakfast #lunch

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