Vegan Potato Cakes Stuffed with Mushrooms

Ingredients

• Potato

  Flesh and skin, raw

  6 Potato small or 1.02kg

• Bay leaf

  Spices

  2g or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 cup, chopped or 160g

• Mushrooms

  White, raw

  3 ⅔ cup, pieces or slices or 257g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tsp or 2g

• Dill

  Fresh

  1 tbsp or 0.6g

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Lemons

  Raw, with peel

  2 slice (1/8 of fruit) or 27g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Horseradish

  Prepared

  1 tbsp or 15g

Directions

1. Peel and dice the potatoes, then place in a pot and cover with cold water by 1–2 inches. Add the bay leaf and a pinch of salt, bring to a boil, and simmer until very tender, 12–15 minutes.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and chopped mushrooms and cook, stirring occasionally, until their liquid has fully evaporated, 15–20 minutes.
3. Continue cooking 5 minutes more, stirring, until lightly browned. Season with salt and black pepper, then stir in the chopped dill and remove from heat to cool slightly.
4. Remove bay leaf. Drain the potatoes very well and return to the pot. Mash until smooth, season lightly with salt and pepper, and let cool until just warm to the touch.
5. Sprinkle in the flour and mix until a soft dough forms that holds together without sticking excessively.
6. Scoop about 2 tbsp of potato mixture into your palm and flatten into a small disk. Add a spoonful of the mushroom filling to the center and cover with a little more potato, sealing the edges to enclose the filling; flatten gently into a thick patty. Repeat with remaining mixture.
7. Heat a thin film of olive oil in a nonstick skillet over medium heat. Fry the potato cakes in batches until golden and crisp on both sides, about 4–6 minutes per side, adding more oil as needed.
8. Serve hot with lemon wedges, Dijon mustard, or prepared horseradish on the side.