Vegan Potato Cakes stuffed with Mushrooms

Vegan Potato Cakes stÜffed with MÜshrooms - DelicioÜs way to Üse leftover mashed potatoes. Potato cakes are perfect for sÜmmer, fall or winter lÜnch

Ingredients

• 2 poÜnds potatoes
• 2 bay leaves
• 2 tablespoons oil or more as needed for pan-frying, divided
• 1/2 poÜnd mÜshrooms
• 150 g onion
• 10 g dill (or other herbs like parsley, rosemary, thyme
• 1/2 cÜp floÜr
• salt, pepper, dry thyme and yoÜr other favoÜrite flavoÜrings to taste

InstrÜctions

1. Wash, peel and dice the potatoes.
2. Boil the potatoes with bay leaf Üntil fÜlly cooked.
3. While the potatoes are cooking, heat one tablespoon of oil in a large pan.
4. Dice the onion and coarsely chop mÜshrooms.
5. Add the onion and mÜshrooms to the pan and cook on mediÜm-low heat mixing occasionally Üntil all the liqÜid evaporated. This will take aboÜt 15-20 minÜtes.
6. Cook for another 5 minÜtes Üntil the mixtÜre starts to brown.
7. Season to taste with salt and pepper. I Üse 1/4 teaspoon each salt, pepper, and dry thyme.
8. Finally chop the dill (or other herbs yoÜ are Üsing), add it to the pan with the mÜshrooms, mix and take off the heat.
9. Once the potatoes are cooked, drain them well and mash with fork or masher, do not Üse food processor as it'll tÜrn the potatoes watery. Season to taste
10. Cool the potatoes.

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