These easy to make vegan potato cakes stuffed with melted cheese are a crowd-pleaser. Certainly, this is my favourite comfort food. They are crispy on the outside and soft and fluffy in the middle! And when you take a bite of this delicious potato cake melted cheese will ooze out. So good! These potato cakes are vegan(dairy-free, egg-free) and gluten-free. Moreover, you only need 3 ingredients to make them. The whole process is super quick and easy.
3 ingredients easy vegan potato cakes
Regular potato cakes are great but stuffed potato cakes are completely next level! I decided to keep things simple and only used 3 main ingredients. So you can make delicious vegan potato cakes in under half an hour. Without a doubt, it’s a great midweek recipe.
What flour you can use for this recipe
To make the simple dough, you only need mashed potatoes and flour. Because I wanted to keep this recipe gluten-free, I used chickpea flour. And not only addition of chickpea flour keeps these vegan potato cakes gluten-free but as well it is adding a plant-based protein. Certainly, you can use any flour instead if you don’t want to use chickpea flour. Regular flour or rice flour will work just as well and they would be my next choice. Just be mindful about the texture; as soon as the dough stops being too sticky, you are done! Adding too much flour will lead to much more dense potato cakes, and we are going here after a nice, light and fluffy texture!
What you can use as a filling for potato cakes
As I mentioned earlier, I wanted to keep this recipe simple, so I decided to use vegan cheese as a stuffing. Clearly, another reason to stuff things with cheese is that anything is better with cheese:) And potato cakes with melted cheese centre is just the ultimate vegan comfort food.
But as well, there are so many more options for filling. For instance, sautéed mushrooms are my second favourite or garlicky spinach! Besides that, you can choose any veggies that you are fancy, cut them finely, season and fry them. Voila! Your stuffing is ready.
This recipe is really versatile so feel free to add any herbs to the dough or filling. Rosemary works beautifully here. Basil is another obvious and delicious choice. Also, the addition of nutritional yeast to the dough could be amazing.
These potato cakes are perfect for lunch or dinner. They as well make an epic side dish or a delicious snack. If you want, you can even make them as a part of meal prep. Potato cakes keep really well in the fridge in an airtight container for at least three days. Another option is to freeze them. This way will never run out of healthy, delicious vegan food.
Easy Vegan Potato Cakes stuffed with cheese
- 400 gr potatoes
- 50 gr chickpea flour
- 35 gr vegan cheese
- 2 tbsp olive oil
- Peel the potatoes, chop them and boil till fork tender in salted water (how long it takes will depend on the size of potatoes, mine took 15 minutes)
- Discard the water and mash the potatoes with a fork
- Gradually add the flour with a pinch of salt till you get a slightly sticky dough
- Cut the cheese into cubes
- Using wet hands take a spoonful of the dough, flatten it and place a piece of cheese in the middle
- Bring the edges of the potato patty together and form a potato cake
- Add olive oil to the pan preheated on the medium heat
- Fry the cakes for 1-2 minutes on one side(till golden brown) then flip and fry for an additional minute on the other side