Vegan Potato Cakes stuffed with Mushrooms

Vegan Potato Cakes stuffed with Mushrooms - Delicious way to use leftover mashed potatoes. Perfect for summer, fall or winder lunch, use different herbs to change the flavour

Vegan Potato Cakes stuffed with Mushrooms

Ingredients
  1. 2 pounds potatoes
  2. 2 bay leaves
  3. 2 tablespoons oil or more as needed for pan-frying, divided
  4. 1/2 pound mushrooms
  5. 150 g onion
  6. 10 g dill (or other herbs like parsley, rosemary, thyme
  7. 1/2 cup flour
  8. 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.