Vegan Potato Cakes stuffed with Mushrooms - Delicious way to use leftover mashed potatoes. Perfect for summer, fall or winder lunch, use different herbs to change the flavour | Imagelicious
Ingredients
2 pounds potatoes
2 bay leaves
2 tablespoons oil or more as needed for pan-frying, divided
1/2 pound mushrooms
150 g onion
10 g dill (or other herbs like parsley, rosemary, thyme
1/2 cup flour
salt, pepper, dry thyme and your other favourite flavourings to taste
Instructions
Wash, peel and dice the potatoes.
Boil the potatoes with bay leaf until fully cooked.
While the potatoes are cooking, heat one tablespoon of oil in a large pan.
Dice the onion and coarsely chop mushrooms.
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