Imported from the web

Stuffed Potato Pancakes

Name: Stuffed Potato Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: European
Ingredients: potatoes (peeled and boiled); corn starch; mushrooms (chopped); baby spinach; vegan cheese; oil (for frying)

Recipe by Dr. Vegan Facebook

Crispy, golden potato pancakes filled with a savory mixture of sautéed mushrooms, fresh baby spinach, and melted vegan cheese. A simple, gluten-free, and vegan comfort food.

2 servings35 minEuropean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

potatoes (peeled and boiled)
corn starch
mushrooms (chopped)
baby spinach
vegan cheese
oil (for frying)

Steps

1
Boil the potatoes until tender, then mash them thoroughly in a bowl.
2
Add corn starch to the mashed potatoes and mix until a workable dough forms.
3
In a separate pan, sauté the chopped mushrooms and baby spinach until softened and the moisture has evaporated.
4
Take a portion of the potato dough and flatten it into a small disc in your hand.
5
Place a small amount of the mushroom-spinach mixture and vegan cheese in the center of the potato disc.
6
Fold the edges of the potato dough over the filling and pinch to seal, then gently flatten into a pancake shape.
7
Heat oil in a skillet over medium heat and fry the pancakes until golden brown and crispy on both sides.

Notes

Quantities were not explicitly provided in the source and have been estimated for 2 servings. Ensure the potato mash is smooth to prevent the pancakes from breaking.