Ingredients
2 medium russet potatoes
1 tsp salt (for boiling water)
⅓ cup cornstarch (45 g)
100 g vegan cheese (grated or finely chopped)
1 tbsp dried parsley (for garnish)
500 g baby spinach (17 oz, fresh)
200 g mushrooms (sliced (7 oz))
Salt & pepper (to taste)
1 tsp paprika powder
Vegetable oil (for frying)
Directions
Step 1
For the Potato Dough
Step 1
Boil peeled and chopped potatoes with salt until tender. Mash well and mix in cornstarch to create a pliable dough.
Step 2
For the Filling
Step 1
Sauté mushrooms in oil until browned, then add spinach until wilted. Season with salt, pepper, and paprika.
Step 2
For the Pancakes
Step 1
Take a portion of potato dough, form a disc, place a spoonful of filling and cheese in the center, then fold and seal the edges. Flatten into a pancake shape.
Step 2
For the Cooking
Step 1
Fry each pancake in a pan with oil over low heat until golden on both sides. Cool on a wire rack.
Step 2
For the Serving
Step 1
Garnish with dried parsley and serve hot, with a side of sour cream or your favorite sauce.
