Vegan Potato Cakes Stuffed with Mushrooms

Ingredients

• Potato

  Flesh and skin, raw

  6 Potato small or 1.02kg

• Bay leaf

  Spices

  1 tbsp, crumbled 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. Wash, peel, and dice the potatoes.
2. Boil the potatoes with bay leaf until tender.
3. While potatoes are cooking heat 1 tbsp of oil in a large pan.
4. Dice the onion and chop the mushrooms.
5. Add the onions 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.
6. Cook for another 5 minutes until the mixture starts to brown.
7. Season to taste with salt and pepper.
8. Finally chop the dill, add it to the pan with mushrooms, mix and take off the heat.
9. Once the potatoes are cooked drain them well and mash. Season to taste.
10. Cool the potatoes. Add flour and mix well.
11. Take about 2 tbsp of potato dough and flatten into a disk, place one spoonful of mushroom mixture and cover with more potato. Form into a disk.
12. Place the potato cakes in a pan and fry about 5 minutes until they turn golden on both sides. Serve with lemon, mustard or horseradish. Enjoy.

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