Vegan Spinach-Filled Potato Cakes
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
Additional
- 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 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 flame for about 5 minutes
Flip and cook for another 5 minutes
Serve with a sauce or gravy of choice or without anything
Tips
Instead of spinach and cream cheese, you can use creative fillings such as tomato sauce with vegan cheese, mushrooms, curried lentils, or mashed pumpkin
