Potato Cakes, Stuffed with Mushrooms, Spinach, Onion and Peppers. Oh, all my favorite things baked together with a healthy little crusty shell. Inside, the mashed potatoes are still tender and good, and combine so well with the fillings. My fillings are just a suggestion but they pair very well with potatoes. As always, feel free to make it your own and add your own favorites. That's what makes cooking fun, isn't it? Putting your own signature on common foods. I think you will really enjoy this one. I recommend making this dish one of those times when you have a bunch of leftover mashed potatoes. (or am I the only one that makes way too many of those?) This is a delicious low fat recipe, no oil added, and simply bake them on parchment paper for no sticking. I hope you enjoy! Next time, I may double this recipe... :)
4 Cups +- Mashed Potatoes. A pretty stiff potato mixture is best (use your favorite recipe)
1.5 T of Potato flour or flour of your choice (you can omit, but they may be a bit crumbly)
3 T of Nutritional Yeast
2 cloves of roasted garlic, or 1 tsp garlic powder
2 tsp of parsley
S&P to taste
________
Filling:
1/2 cup veg broth or water, use Tablespoons as needed for sautéing
12-15 med mushrooms, chopped finely
1/2 white onion chopped finely
1 small red or orange pepper (about 1/4 cup) chopped finely
3 cups fresh spinach, chopped finely
1 T dried parsley
1/2 T Italian Seasoning
S&P to taste
Simmer in water or veg broth all of the filling ingredients until mushrooms are tender, then add your spinach and cook just a couple minutes, take off burner, drain off any excess liquid, put lid on and set aside. Make your "dough" from the potatoes from top ingredients, blend well using your hands. Then separate your dough in 12 pieces. Patty up 6 of them one at a time, keep them pretty thin. Put 1-2 T of the filling into the middle of each. Then one at a time, patty up more discs of the dough, place on top, push down and pinch sides to seal it.
Sprinkle a touch of Rosemary or other favorite spice over the top along with some S&P. Bake at 425 30 min, carefully, turn over, bake another 20-30 min until outside is good and crunchy. I loved these!! and hubby gives them a thumbs up! No leftovers at this house, we gobbled them up. This makes 6 pieces, 2 servings 3 each.
Serve with some Veg Gravy, Cheezy Sauce, and/or your favorite hot sauces. :)
4 Cups +- Mashed Potatoes. A pretty stiff potato mixture is best (use your favorite recipe)
1.5 T of Potato flour or flour of your choice (you can omit, but they may be a bit crumbly)
3 T of Nutritional Yeast
2 cloves of roasted garlic, or 1 tsp garlic powder
2 tsp of parsley
S&P to taste
________
Filling:
1/2 cup veg broth or water, use Tablespoons as needed for sautéing
12-15 med mushrooms, chopped finely
1/2 white onion chopped finely
1 small red or orange pepper (about 1/4 cup) chopped finely
3 cups fresh spinach, chopped finely
1 T dried parsley
1/2 T Italian Seasoning
S&P to taste
Simmer in water or veg broth all of the filling ingredients until mushrooms are tender, then add your spinach and cook just a couple minutes, take off burner, drain off any excess liquid, put lid on and set aside. Make your "dough" from the potatoes from top ingredients, blend well using your hands. Then separate your dough in 12 pieces. Patty up 6 of them one at a time, keep them pretty thin. Put 1-2 T of the filling into the middle of each. Then one at a time, patty up more discs of the dough, place on top, push down and pinch sides to seal it.
Sprinkle a touch of Rosemary or other favorite spice over the top along with some S&P. Bake at 425 30 min, carefully, turn over, bake another 20-30 min until outside is good and crunchy. I loved these!! and hubby gives them a thumbs up! No leftovers at this house, we gobbled them up. This makes 6 pieces, 2 servings 3 each.
Serve with some Veg Gravy, Cheezy Sauce, and/or your favorite hot sauces. :)
|
|