Ingredients:

  • 2 lbs Russet potatoes, peeled and cubed
  • 1/4 cup unsweetened almond milk
  • 2 tbsp vegan butter
  • 1/2 tsp salt
  • 1/4 cup cornstarch
  • 8 oz cremini mushrooms, finely diced
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 3 tbsp neutral oil

Instructions:

  1. Boil the cubed potatoes in salted water until tender. Drain thoroughly and let them steam-dry for 2 minutes to remove excess moisture.
  2. Mash the potatoes with vegan butter and almond milk until smooth, then fold in the cornstarch and salt. Let the mixture cool slightly.
  3. Heat 1 tbsp of neutral oil in a skillet over medium-high heat. Add mushrooms and shallots, cooking until deep brown and all liquid has evaporated.
  4. Stir in the garlic, soy sauce, and nutritional yeast. Finish with lemon juice, then remove from heat and let the filling cool to room temperature.
  5. Divide the potato mash into 8 equal portions. Flatten each into a disc, place a spoonful of mushroom filling in the center, and fold the edges over to seal.
  6. Gently flatten the stuffed portions into patties.
  7. Heat the remaining oil in the skillet over medium heat. Fry the cakes for 4-5 minutes per side until a mahogany-colored crust forms.