Stuffed potato cakes

main dish
Total: 1 hr | Active: 1 hr
vegan, lactose-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

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

How it's done

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.

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