Which potato variety should I use?

For these potato cakes, it's best to use varieties with high starch and low moisture—such as Russet potatoes—to create a firmer, less sticky dough that's easy to shape.

Can I change the filling?

Yes! This recipe is super versatile — you can swap ingredients, try different veggies, or even add some legumes. Just try to avoid anything that might make the filling too wet.

Can I make them ahead of time?

Yes, you can prepare them in advance and store them in an airtight container in the fridge — then just pan-fry them when you're ready to eat. They also freeze well: just separate them with parchment paper and cook straight from frozen, giving them a bit more time over lower heat so they thaw inside without burning on the outside.

How should I store them after cooking?

Once they've cooled, store them in an airtight container in the fridge for 2 to 3 days. When you're ready to serve, just reheat them in a skillet so they’re delicious again.

Are these potato cakes gluten-free?

Yes, this recipe is gluten-free, as long as you use a gluten-free vegan cheese — which, fortunately, is usually the case.

Stuffed Potato Cakes

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These stuffed potato cakes are a wonderful vegan snack made with simple ingredients — golden on the outside, soft and flavorful on the inside.

Much like the stuffed flatbread, I love to make them when I’m feeling a bit more creative and in the mood to get my hands dirty — literally. 😄

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