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Spinach & Ricotta Stuffed Vegan Potato Cakes

Spinach & Ricotta Stuffed Vegan Potato Cakes

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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!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Italian
Servings 8
Calories 211 kcal

Ingredients
  

  • 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 or oat flour
  • Filling:
  • 3 cups of fresh spinach or half the amount of frozen spinach
  • 2 cloves of garlic minced
  • 1 teaspoon of salt
  • 3 tablespoons of my easy 5-ingredient Garlic & Herb Ricotta Or just use shop-bought. see recipe here
  • 1 teaspoon of black pepper
  • 1 teaspoon of oregano
  • More:
  • 1-2 tablespoon of olive oil for cooking the cakes ⠀

Instructions
 

  • Cook the potatoes in salted water until soft. Strain them, then mash them with a fork, add salt, olive oil, parsley, and the flour and knead a non-sticky dough
  • 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/vegan ricotta and mix together
  • 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
  • Heat 1-2 tablespoons of olive oil to a pan add the cakes, cover, and cook covered on very low flame for about 5 mins. Flip and cook for another 5 mins.
  • Serve with a sauce, hummus, with salad, or just eat them on their own!!

Video

Notes

  • This is an ideal recipe for leftover mashed potatoes. Even if you mash them with the skins (which we often do) with added fresh garlic, they still make delicious potato cakes.
  • If desired, you can steam the potatoes rather than boil them. Just be sure they are soft enough to mash easily.
  • Store the cooled leftover cakes in an airtight container in the fridge for up to 3 days. Reheat in the oven.
  • They freeze well too, for up to a month.

Nutrition

Serving: 1cakeCalories: 211kcal
Keyword dairyfree, healthy, potato cakes, ricotta, sidedish, spinach and ricotta, vegan
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