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.


4 people


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

Quick-pickled onions

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


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


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
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How it's done

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Quick-pickled onions

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


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.


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.

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