Vegan Potato Cakes Stuffed With Mushroom Filling

These stuffed vegan potato cakes are a delicious way to use leftover mashed potatoes. Potato cakes are perfect for summer, fall, or winter lunch. You can use different herbs to change the flavor closer to your personal preference. It’s a delicious savory vegan meal that even meat-eaters will love! 

Apart from this recipe being vegan, it is also gluten-free, egg-free, and nut-free! Stuffed with a fragrant lemony and herby mushroom mixture, these vegan potato cakes are to die for!

Tutorial On Making The Tastiest Vegan Potato Cakes Stuffed With Mushroom Filling:


  • 2 lb potatoes (peeled and diced)
  • 3/4 cup gluten-free plain flour
  • salt
  • pepper

For The Mushroom Filling:

  • 3 cups of mushrooms (finely diced)
  • 2 garlic cloves (finely chopped)
  • 1 medium onion (finely chopped)
  • 15g dill (roughly chopped)
  • 2 tbsp lemon juice
  • 1 tbsp oil
  • Pinch of chilli flakes
  • More oil for frying
  • salt
  • pepper


Start by adding the diced potatoes to a large pan and cover with water. Then, bring the large pot of water to a boil, lower the heat and leave to simmer until cooked through. This process should take approximately 20-30 minutes.

Next, drain, mash and season the mashed potatoes well with salt and pepper according to your taste. Leave the mashed potatoes to cool down while you prepare the mushroom filling.

In order to make the mushroom filling, start by heating a tbsp of oil in a frying pan and sauté the onions for approximately 5 minutes or until fragrant. 

Then add the garlic, lemon juice, mushrooms, chili flakes, and season to taste with salt and pepper. Cook for an additional 15 minutes or until the liquid has evaporated and the mushrooms have softened.

Once the mixture has finished cooking, take it off the heat and fold in the chopped dill.

Now, mix the flour into the mashed potatoes and start shaping. Take about 2 tablespoons of potato dough and flatten it into a disk, like the ones seen in the pictures above. Then place one spoonful of mushroom filling and cover with a bit more potato dough. Again, form the mixture into a round disk (pattie).

After that, heat some oil in a frying pan over high heat. Once the oil is hot, add the potato cakes and cook each side for approximately 2 minutes or until golden brown.

Finally, once all the stuffed potato cakes have finished cooking serve them with some leftover mushroom filling (if you have any), some lemon juice, mustard, or horseradish.



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