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Lentil-Stuffed Potato Cakes
[Vegan, Gluten-Free, Soy-Free]

PS By: Power Vegan Meals by Maya Sozer

Author Bio

In Power Vegan Meals coobook, Maya creates easy meals that are high in protein and... Read More

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Lentil-Stuffed Potato Cakes [Vegan, Gluten-Free, Soy-Free]

4-6

Dairy Free

Vegan

Golden brown potato patties, when bitten into, reveal a delicious and textural mix of mushroom and lentils, and they are as pleasing to the eye as they are to the taste buds. With a good amount of wholesome carbs, and the protein duo of potatoes and lentils, these are ready... Read More

Ingredients You Need for Lentil-Stuffed Potato Cakes [Vegan, Gluten-Free, Soy-Free]

For the Cakes:

10 medium gold potatoes
1 bay leaf
Salt
1 cup potato starch, plus more for dusting

For the Stuffing:

2 tablespoon olive oil
1 medium onion, chopped
4-ounces shiitake mushrooms
3/4 cup dried green lentils (preferably French lentils), cooked
Salt and freshly ground black pepper
Coconut oil for panfrying

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How to Prepare Lentil-Stuffed Potato Cakes [Vegan, Gluten-Free, Soy-Free]

In a large pot, combine the potatoes, the bay leaf, some salt, and 7 cups of water and boil until the potatoes are tender. Check them with a fork to make sure they are soft inside. When done, rinse the potatoes under cold water; the skins should peel off easily. Mash the potatoes until smooth, add the potato starch, and stir to form a dough. If the dough feels too sticky to shape, add more potato starch.
To prepare the stuffing, heat the olive oil in a sauté pan over medium-high heat. Add the onion, stir and cook for 5 minutes. Add the mushrooms and cook for another 5 minutes. Finally, add the lentils, and salt, and pepper to taste and cook for 2 minutes. Set aside to cool.
To form the cakes, take about 3 tablespoons of the dough in your hand and press it into your palm. Place a spoonful of stuffing over the dough, close it by folding it over, and shape it into a round disk.
Heat a thin layer of coconut oil in a skillet over medium heat and cook the potato cakes on both sides until they develop a golden-brown crust, about 4 minutes per side.

Notes

This recipe is reprinted with permission from Power Vegan Meals by Maya Sozer, Page Street Publishing Co. 2017. Photos by Maya Sozer.

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