VEGAN POTATO CAKES STUFFED WITH MUSHROOMS

Delicious way to use leftover mashed potatoes. Perfect for summer, fall or winder lunch, use different herbs to change the flavour | Imagelicious

Ingredients

• 2 pounds potatoes
• 2 bay leaves
• 2 tablespoons oil or more as needed for pan-frying, divided
• 1/2 pound mushrooms
• 150 g onion
• 10 g dill (or other herbs like parsley, rosemary, thyme
• 1/2 cup flour
• salt, pepper, dry thyme and your other favourite flavourings to taste

Instructions

1. Wash, peel and dice the potatoes.
2. Boil the potatoes with bay leaf until fully cooked.
3. While the potatoes are cooking, heat one tablespoon of oil in a large pan.
4. Dice the onion and coarsely chop mushrooms.
5. Add the onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated. This will take about 15-20 minutes.
6. ..............
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