Stuffed potato cakes

Stuffed potato cakes

Total: 1 hr | Active: 1 hr
vegan, lactose-free
Nutritional value / people: 337 kcal
, Fat: 4 g
, Carbohydrate: 60 g
, Protein: 10 g

Potatoes are on the menu most days in my house at the moment. Not only are tubers locally available but they are also incredibly versatile. You can bake them, serve them in a gratin, make them into gnocchi or fashion them into potato cakes as in this recipe. Whenever we had mashed potato for dinner, my dad would always make potato cakes for lunch the following day. I like to jazz up my potato cakes with a delicious filling and fresh herbs. I serve them with pickled onions, which go perfectly with the hearty filling and all the fresh herbs in the potato mixture.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Quick-pickled onions

2 red onions, cut into rings
1 tbsp lemon juice
½ tsp salt
½ tbsp coconut palm sugar

Dough

1 kg mealy potatoes, cooked in their skins, peeled
140 g wholemeal rye flour
½ bunch parsley, finely chopped
½ bunch dill, finely chopped
1 ½ tsp salt

Filling

1 red onion, finely chopped
150 g mushrooms, finely chopped
½ tsp paprika
¼ tsp salt
½ bunch parsley, finely chopped
½ bunch dill, finely chopped

To shape and serve

oil for frying
4 tbsp natural soya desserts
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Quick-pickled onions

Mix all of the ingredients, cover and leave to infuse until ready to serve.

Dough

Mash the potatoes with a potato masher or pass them through a food mill. Mix in the flour, herbs and salt, cover and set aside.

Filling

Sauté the onion and mushrooms in warm oil for approx. 5 mins., season, mix in the herbs, set aside the filling.

To shape and serve

Divide the dough into 8 equal portions. Shape into balls and press flat. Spoon the filling in the centre of the dough rounds, cover over with the dough and shape into small cakes. Heat the oil in a non-stick frying pan. Reduce the heat, fry the potato cakes over a medium heat for approx. 5 mins. on each side, plate up and garnish with soya yoghurt and dill, serve with the pickles.

Similar recipes

VAL_Teaser_Swipe_and_cook_16x9

Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.