Stuffed Potato Cakes
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. 😄
📝 Ingredients for these stuffed potato cakes
Here are the ingredients I’ve used to make the recipe:
Potato dough:
- Potatoes: 800 grams (28 ounces), peeled and chopped.
- Cornstarch: 20 grams (about 2 ½ tablespoons). It helps to bind the dough without weighing it down.
- Salt: ½ teaspoon.
- Black pepper: A pinch (about ⅛ teaspoon).
Filling:
- Olive oil: 2 tablespoons for sautéing the vegetables.
- Onion: half a medium onion, finely chopped.
- Garlic: 2 cloves, minced.
- Mushrooms: 150 grams (∼ 5 ounces), finely chopped — I’ve used cremini mushrooms.
- Sun-dried tomatoes: 70 grams (2.5 ounces), finely chopped.
- Olives: 70 grams (2.5 ounces), pitted black olives, finely chopped.
- Vegan cheese: 50 grams (∼ 2 ounces), grated — optional. These little cakes are already delicious without it, but the cheese takes them to the next level, especially if it melts nicely.
- Fresh parsley: about ¼ cup, finely chopped.
- Salt and pepper: to taste (or around ¼ teaspoon salt and ⅛ teaspoon pepper).
They turn out de-li-cious with this filling — I love it! But it’s the kind of recipe that invites creativity: you can totally switch things up and try all sorts of different combos.
👨🏻🍳 How to make these stuffed potato cakes
Potato Dough
I started by boiling the peeled and chopped 800 grams (28 ounces) of potatoes in salted water until they were fork-tender — it took about 15–18 minutes. After draining all the water, I let them sit for a few minutes to cool down and release some steam — this helps prevent the mixture from getting too wet.
Then I added roughly 2 and ½ tablespoons of cornstarch, ½ teaspoon of salt, and a pinch (about ⅛ teaspoon) of ground black pepper. I mashed the potatoes until smooth, mixing everything into a soft, pliable dough that was barely sticky, if at all.
Depending on the type of potato used, the dough can turn out more or less moist, and more or less sticky. The best kind of potato varies by region, but in general, those with less water and more starch tend to work best.
Making the Filling
While the potatoes cooked, I moved on to the filling. In a pan, I heated 2 tablespoons of olive oil over medium heat and sautéed half an onion, finely chopped, until translucent.
Then, I added 2 minced garlic cloves, and let them cook for a bit before adding 150 grams (∼ 5 ounces) of finely chopped mushrooms, and a pinch of salt. It was cooked until most of the liquid had evaporated — about 8–10 minutes.
Next, I stirred in 70 grams (2.5 ounces) of finely chopped sun-dried tomatoes and 70 grams (2.5 ounces) of chopped black olives. Once everything was nicely combined and warmed through, I added about ¼ cup of chopped fresh parsley.
I tasted the mixture and adjusted the seasoning with a bit more salt and pepper. Then I let the filling cool a bit before shaping the little cakes.
Assembling the Potato Cakes
To assemble, I took a scoop of the potato dough (using a tablespoon) and flattened it into a small disc — about the size of my palm.
Then I placed about 2 teaspoons of filling in the center, followed by a sprinkle of grated vegan cheese (optional).
I gently sealed it by pulling in the edges, forming a thick, stuffed patty. I repeated this process with the rest of the mixture, shaping each patty carefully so they wouldn’t crack open when cooked.
Cooking the Cakes
In a non-stick pan, I heated a bit of oil over medium heat. I cooked each potato cake for about 6 to 10 minutes on each side, until they were golden on the outside, flipping them gently with a spatula to avoid breaking them.
Before serving, I waited just long enough not to burn my tongue — they’re definitely best when they’re still warm. 😋
You might enjoy pairing these cakes with a simple tahini or yogurt sauce, plus a little side salad.
💬 Questions people ask
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.
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Stuffed Potato Cakes
Equipment
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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