Mushroom Stuffed Potato Cakes

Filling:

2oz dried porcini mushrooms (dried shiitaki works in a pinch, but are tougher) 

2 medium onions, diced

1/4lb (1 stick), vegan butter

1pkg fresh mushrooms, minced (I use my food processor with S-blade)

1t pepper

1/2t salt

1/4c instant potato flakes

juice of 1/2 lemon

 

Potato Cakes:

2 1/2lb potatoes, peeled and diced

3/4 cup potato starch, plus additional for dusting

2T Ener-G Egg Replacer

salt and pepper to taste

vegetable oil for frying 

Cover dried mushrooms with boiling water and allow to sit until softened, then drain and chop.

Meanwhile, fry onions in vegan butter until soft. Add minced fresh mushrooms.

Cook down until dry (as dry as possible--it takes a while). Stir in remaining ingredients.

Set aside (can be made in advance and stored in the refrigerator--bring to room temperature before stuffing into patties).

Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30mins). Drain, run through ricer (or mash well), and season well with salt and pepper. Set aside until cool enough to handle.

Mix the starch and egg replacer into the mashed potatoes and start shaping. Take a couple of tablespoons of the dough and flatten them out into patties. Dust with additional potato starch as necessary. 

Tip: It can be difficult to pick up the patty from the surface, so put one on a flat spatula for the top, while preparing the bottom patty.

Add about a tablespoon of the mushroom mixture in the middle, then top with more of the potato mixture and shape into round potato cakes.

Heat some oil in a frying pan on high. Once the oil is hot, add the potato cakes and cook on each side for about 2mins or until golden brown. Serve immediately.

Adapted from a recipe by Nadia at Nadia's Healthy Kitchen: https://nadiashealthykitchen.com/mushroom-stuffed-potato-cakes