Stuffed Potato Cakes
Golden potato pillows with a Mediterranean heart — lightly crisp on the outside, soft on the inside, and filled with a savory mix of mushrooms, sun-dried tomatoes, and olives for an explosion of flavor in every bite.
Equipment
- Potato masher
Ingredients
Potato dough
- 800 g (28 ounces) potatoes peeled and chopped
- 20 g (2 ½ tablespoons) cornstarch
- ½ tsp salt
- a pinch ground black pepper
Filling
- 2 tbsp olive oil
- ½ medium onion finely chopped
- 2 garlic cloves minced
- 150 g (∼ 5 ounces) cremini mushrooms finely chopped
- 70 g (2.5 ounces) sun-dried tomatoes finely chopped
- 70 g (2.5 ounces) pitted black olives finely chopped
- 50 g (∼ 2 ounces) vegan cheese grated, optional
- ¼ cup fresh parsley chopped
- Salt and black-pepper to taste
Instructions
Potato Dough:
- Boil the potatoes in salted water until fork-tender (about 15-18 minutes). Drain and allow to cool for a few minutes.
- Mix in cornstarch, salt, black pepper, and mash the potatoes until it's all mixed, soft, and pliable.
Filling:
- In a pan, sauté the onion in olive oil over medium heat, until translucent. Then add the garlic and let it sauté a little more.
- Add the mushrooms and cook for 8–10 minutes, until most of the liquid is gone.
- Stir in the sun-dried tomatoes and olives.
- Finish with parsley and salt/pepper to taste. Let cool slightly.
Assemble:
- Shape a small portion of the potato dough into a palm-sized disc.
- Place about 2 teaspoons of the filling in the center, then sprinkle with vegan cheese.
- Seal by pulling edges together to form a thick, stuffed patty.
Cook:
- Heat a bit of oil in a non-stick pan over medium heat.
- Cook patties for 6-10 minutes per side until golden.
- Best enjoyed warm.
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