Makes: 4 cakes
Prep time: 10 minutes
Cooking time: 30 minutes
Equipment: Frying pan and cooking pan
2 1/4 cups of potatoes (500 gram)
1/3 cup and 2 tablespoons of flour (50 grams)
2 tablespoons oil (for frying)
1 tablespoon oil
1/2 cup of mushrooms or vegan minced meat
half red onion
1 clove of garlic
pinch of cayenne
teaspoon of tomato puree
teaspoon of agave syrup
salt and pepper
Peel and cut the potatoes into cubes, put them in a pan with cold water and bring to a boil. Cook for between 5 and 10 minutes until they are tender. Drain, put back in the pan and let it dry and cool.
In the meantime we are going to make the filling. If you use mushrooms, cut into small pieces. Also finely chop the onion and garlic. You can also do it all in a food processor if you don’t feel like cutting. Heat the frying pan over medium to high heat and add the tablespoon of oil to the pan. Put the onion in and fry for a few minutes. Then add the garlic and mushrooms or vegan minced meat. Fry and stir well for a few minutes. Then add the rest of the ingredients, stir again and allow this to cool.
Back to the potatoes: Mash it in a fine puree with a fork or potato masher, add the flour and a good pinch of salt and mix until it is a ball of dough. Divide the dough into 4 equal parts. Take a portion and roll it out in your hands to a flat pancake. Put 1 or 2 tablespoons of the filling in the center of the dough and fold. At first it seems like it doesn’t work but just keep kneading a bit and then you will get there. Repeat with the rest of the dough and the filling.
Make sure the frying pan is clean again and put on medium heat with the 2 tablespoons of oil in it. Place all potato cakes in the pan and fry for about 4 minutes on each side. Until they are beautifully golden brown. Sprinkle with some extra salt when they come out of the pan and they are ready!
You can keep them in the fridge for about 5 days in an airtight container. So you can also double the recipe and eat potato cakes all week;)