Vegan Potato Cakes with Spinach Filling
Ingredients
Dough
- 3 medium size potatoes
- pinch of salt
- 2 tbsp olive oil
- 1 tbsp fresh or dry parsley
- 2 cups of flour (more if needed)
Filling
- about 3 cups of fresh spinach (or half the amount of frozen spinach)
- 2 cloves of garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 3 tbsp vegan cream cheese
More
- 1 tbsp olive oil for cooking the cakes
Preparation
Cook the potatoes in salted water until soft. Mash them with a fork, add salt, olive oil, parsley and flour and knead into a non-sticky dough.
For the filling, add olive oil to a pan, fry garlic for 30 seconds, add spinach, season it and cook covered for 3 minutes. When cooled, add the cream cheese and mix together.
Roll out the dough on a flour-dusted surface to about 1 cm thick. Cut out round shapes, put about 1 teaspoon of filling per cake and pinch closed with another patty.
Add 1 teaspoon of olive oil to a pan and wipe it with a paper towel, add the cakes, cover and cook covered on very low heat for about 5 minutes. Flip and cook for another 5 minutes.
Serve with a sauce or gravy of choice or without anything.
