Is it teething time for your little one?
Your new lunchtime obsession: Vegan stuffed potato cakes


You good do these look?? We've just had breakfast and we're already craving them???

These are the perfect lunchtime pick-me-up to get us through the working day - delicious, nutritious and super quick! Ticking all our boxes!

Potato Cakes Stuffed with Mushrooms by nadiashealthykitchen | Quick & Easy  Recipe | The Feedfeed

(The Feed feed)


1 yellow onion

300g mushrooms

2 cloves garlic

1 bell pepper

1 zucchini

Olive oil

Salt and pepper




Chili flakes

500g potatoes

100g white rice flour

50g cornstarch


Sesame Seeds

Chop up your onion, bell pepper, mushroom, garlic clove and zucchini into small pieces and put into a pan on medium heat with olive oil.

Season with salt and pepper, oregano, basil., cumin and chili flakes. Wait until cooked through and soft and then set aside.

Boil a pan of water and peel your potatoes. Season the boiling water with salt and boil your potatoes until cooked through.

Potatoes Beside Stainless Steel Cooking Pot

Strain and add salt and pepper, rice flour and cornstarch, mixing and mashing together until you have a thick, dough-like consistency.

Molding the potato mixture with your hand, create a small concave shape and spoon in some of the onion-mushroom-pepper mixture, adding a little parsley to season. Cover over the exposed veggie mix with more potato dough and place the potato cake into a pan with olive oil over a medium heat.

Fry cakes until browned on each side and serve with a garnish of sesame seeds. Simply delicious!

These stuffed potato cakes are a great comfort food and perfect for lunch  or dinner. The recipe is vegan… | Potato cakes, Vegetarian vegan recipes,  Vegan meal plans


Fiona Murphy is a freelance writer, specialising in book-related content, fiction and poetry. She can be found drinking tea, craving tapas or attempting to finish her never-ending-novel.



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