VEGAN POTATO CAKES WITH SPINACH AND CREAM CHEESE FILLING


INGREDIENTS
  • 1 kg (35 oz) floury potatoes
  • 4 tbsp flour
  • 100 g (3.5 oz) frozen spinach
  • 150 g (5 oz) vegan cream cheese
  • 25 g (1 oz) mixed herbs (e.g. parsley, chives, ...)
  • vegetable oil for frying
  • ajvar for serving
  • salt
  • pepper
  • nutmeg


INSTRUCTIONS
  1. Peel and quarter potatoes, then add to a pot, fill up with water until covered and season with salt. Boil potatoes until fork-tender.
  2. Drain potatoes and mash them thoroughly - there shouldn't be any bigger chunks of potato left. Add flour and stir to combine. Season with salt, pepper, and nutmeg to taste.
  3. In the meantime, defrost spinach in a fine sieve, which will allow any liquid to drain. Afterward, squeeze out any more liquid and chop spinach. Finely chop herbs of choice (parsley, chives, ...). Add vegan cream cheese, spinach, and chopped herbs to a bowl and stir to combine. Season with salt and pepper to taste.
  4. Start with some of the cooled mashed potatoes and form them into a kind of rectangle on your hand or working surface. Add a teaspoon of the spinach and cream cheese mixture in the center and carefully fold the mashed potatoes around the filling so it's sealed inside. Don't worry if things don't go perfectly and some of the fillings spill out - you can either use some more mashed potatoes to cover it and even if it doesn't work, the potato cakes will still turn out delicious! If you don't need all the stuffing, keep for serving later.
  5. Transfer the potato cakes on a large plate and refrigerate them for approx. 30 minutes or even freeze them for approx. 20 minutes so they can firm up.
  6. Heat vegetable oil in a large frying pan and fry potato cakes from all sides until golden brown. Serve them with a dip of choice - we loved the combination with ajvar and just served it with the remaining spinach and cream cheese filling.


This article and recipe adapted from this site

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