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Mushroom Stuffed Potato Pancakes: Crispy Plant-Based Delight

Mushroom Stuffed Potato Pancakes

Mushroom Stuffed Potato Pancakes: Crispy Plant-Based Delight offers a delicious blend of mushrooms and potatoes, perfect for any mealtime.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Main Dish
Cuisine: Plant-Based
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 medium Potatoes peeled and cut into chunks
  • 0.5 cups Whole Wheat Flour
  • 1 teaspoon Garlic
  • 1 medium Onion diced, yellow or white
  • 8 ounces Portobello Mushrooms finely chopped
  • 0.25 cups Fresh Herbs optional, Dill or Parsley
  • 2 tablespoons Olive Oil
  • 1 teaspoon Smoked Paprika optional
  • to taste Salt
  • to taste Pepper

Equipment

  • Skillet
  • Pot
  • Mixing bowl

Method
 

  1. Boil the potatoes in a pot until tender, then drain and mash.
  2. In a skillet, heat olive oil, and sauté onions and garlic until translucent.
  3. Add the chopped mushrooms and cook until softened.
  4. Mix the sautéed mixture with the mashed potatoes, flour, herbs, paprika, salt, and pepper until combined.
  5. Form the mixture into pancake shapes.
  6. Heat more oil in the skillet and cook the pancakes until golden and crispy on both sides.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8g

Notes

Feel free to swap mushrooms or add spices to customize your pancakes. Perfect for meal prep and gatherings.

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