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
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.
Full Reading: https://www.imagelicious.com/blog/vegan-potato-cakes-stuffed-with-mushroom
