Vegan Potato Cakes stuffed

Vegan Potato Cakes stuffed , By www.uniquegiftstips.com .

Vegan Potato Cakes stuffed with Mushrooms — Imagelicious. Made Just Right. Plant Based. Earth Balance.

Total Time: 130 Minutes, Servings: 9 Servings

Ingredients :

• 2 pounds potatoes
• 2 bay leaves
• 2 tablespoons oil or more as needed for pan-frying, divided
• 1/2 pound mushrooms
• 150 g onion
• 10 g dill (or other herbs like parsley, rosemary, thyme
• 1/2 cup flour
• salt, pepper, dry thyme and your other favourite flavourings to taste

Instructions :

• Wash, peel and dice the potatoes.
• Boil the potatoes with bay leaf until fully cooked.
• While the potatoes are cooking, heat one tablespoon of oil in a large pan.
• Dice the onion and coarsely chop mushrooms.
• Add the onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated. This will take about 15-20 minutes.
• Cook for another 5 minutes until the mixture starts to brown.
• Season to taste with salt and pepper. I use 1/4 teaspoon each salt, pepper, and dry thyme.
• Finally chop the dill (or other herbs you are using), add it to the pan with the mushrooms, mix and take off the heat.
• Once the potatoes are cooked, drain them well and mash with fork or masher, do not use food processor as it'll turn the potatoes watery. Season to taste.
• Cool the potatoes.
• Add flour to the mashed potatoes and mix well.
• Alternatively, you could use leftover mashed potatoes.
• Take about 2 tablespoons of potato dough and flatten into a disk, place one spoonful of mushroom filling and cover with a bit more potato dough. Form into a disk.
• Once all the potato cakes are assembled, heat the remaining tablespoon of oil in a large pan.
• Place potato cakes on the pan and fry about 5 minutes until they turn golden, flip and fry another 5 minutes until golden.
• IMPORTANT: Use more oil if needed.
• Serve with the leftover mushroom mixture if any left, some lemon juice, mustard or horseradish.

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