Stuffed potato cakes

Total time: 1hr
Preparation Time: 60m

For 4 people


Fanny - fannythefoodie

Nutritional Information

Contains 337 Kcal, 10g Protein, 60g Carbohydrates, 4g Fat


  • Quick-pickled onions
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 2 red onions, cut into rings
  • 0.5 tbsp coconut palm sugar
  • Dough
  • 1 kg mealy potatoes, cooked in their skins, peeled
  • 140 g wholemeal rye flour
  • 0.5 bunch parsley, finely chopped
  • 0.5 bunch dill, finely chopped
  • 1.5 tsp salt
  • Filling
  • 150 g mushrooms, finely chopped
  • 1 red onions, finely chopped
  • 0.5 tsp paprika
  • 0.5 bunch parsley, finely chopped
  • 0.25 tsp salt
  • 0.5 bunch dill, finely chopped
  • To shape and serve
  • oil for frying
  • 4 tbsp natural soya desserts

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  • Quick-pickled onions

    Mix all of the ingredients, cover and leave to infuse until ready to serve.
  • Dough

    Mash the potatoes with a potato masher or pass them through a food mill. Mix in the flour, herbs and salt, cover and set aside.
  • Filling

    Sauté the onion and mushrooms in warm oil for approx. 5 mins., season, mix in the herbs, set aside the filling.
  • To shape and serve

    Divide the dough into 8 equal portions. Shape into balls and press flat. Spoon the filling in the centre of the dough rounds, cover over with the dough and shape into small cakes. Heat the oil in a non-stick frying pan. Reduce the heat, fry the potato cakes over a medium heat for approx. 5 mins. on each side, plate up and garnish with soya yoghurt and dill, serve with the pickles.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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