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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 to fuel you for any meal of the day, and as on-the-go bites. This recipe is reprinted with permission from Power Vegan Meals by Maya Sozer, Page Street Publishing Co. 2017.

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

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Serves

4-6

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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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About The Author

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Power Vegan Meals by Maya Sozer

See My Recipes

In Power Vegan Meals coobook, Maya creates easy meals that are high in protein and flavor and low in prep time, so they're great for athletes as well as healthy, active people. Whether you're new to the vegan lifestyle or are looking for a way to increase your protein intake, this cookbook is here to help you meet your health and fitness goals with energizing high-protein and probiotic-rich recipes!

Comments

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  1. Made this today, was super excited but am now very disappointed. the dough is soo dry, I would have had a better chance of actually making something with it without the starch as it is impossible to work with. a waste of ingredients :(