Dinner/ Lunch/ Recipes/ Side Dishes/ Snacks

Spinach & Ricotta Stuffed Vegan Potato Cakes

Spinach & Ricotta Stuffed Vegan Potato CakesSpinach & Ricotta Stuffed Vegan Potato Cakes
Oh these Spinach & Ricotta Stuffed Vegan Potato Cakes are simply-to-die-for! They are crispy, filling, creamy, and oh, especially when you pair them with a dipping sauce…you just CAN’T stop eating them!
I made a whole batch of these, and I ate 7 cakes… 7 CAKES! God I felt so fat after that, but it was totally worth it!

These Spinach & Ricotta Stuffed Vegan Potato Cakes require only basic ingredients:

1. Potatoes

2. Flour

3. Vegan Cream Cheese/ricotta

4. Spinach

5. Few herbs and spices

Instead of spinach and cream cheese you can get creative what to use as filling: *tomato sauce + vegan cheese *mushrooms *curried lentils *mashed pumpkin etc. Let your imagination and taste-buds go wild and transform these delicious potato cakes into a flavor bomb!

Anyway! Please do let me know how you found this  recipe, and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!

Makes about 8 cakes Each cake contains approximately 145 calories (if you use my ricotta recipe)


For the dough:

3 medium sized potatoes (about 420g total)

1 teaspoon of salt

2 tablespoons of olive oil

1 tablespoon of fresh or dry parsley

2 cups/256g of flour (more if needed) ⠀


about 3 cups of fresh spinach (or half the amount of frozen spinach)

2 cloves of garlic

1 teaspoon of salt,

3 tablespoons of my easy 5-ingredient Garlic & Herb Ricotta Or just use shop-bought.

1 teaspoon of pepper,

1 teaspoon of oregano


•1 tablespoon of olive oil for cooking the cakes ⠀


1. Cook the potatoes in salted water until soft. Mash them with a fork, add salt, olive oil, parsley and flour and knead a non sticky dough

2. For the filling add olive oil to a pan, fry garlic for 30 seconds, add spinach, season it and cook covered for 3 mins. When cooled add the cream cheese and mix together

3. Roll out the dough on a flour dusted surface to about 1 cm thick. Cut out round shapes, put about 1 tsp of filling per cake and pinch close with another patty

4. Add 1 teaspoon of olive oil to a pan and wipe it with a paper towel, add the cakes, cover and cook covered on very low flame for about 5 mins. Flip and cook for another 5 mins.

5. Serve with a sauce, gravy of choice, hummus, with salad or just eat them on their own!!

We promise not to spam you and only send you beautiful, tailored recipes, healthy tips and guides.
We respect your privacy.

You Might Also Like

No Comments

Leave a Reply