if there is one thing about me is that I love all the seasonal things and making plant based versions of dishes that are traditionally not plant based - like these potato pancakes or boxty that is served around this type of year.
they’re typically stuffed with cheese, pan fried till crispy and served with sour cream and chives. for this I made a simple sour cream out of soaked cashews blended with lemon juice, apple cider vinegar and salt. the potato mix is just 2 russet potatoes mixed with a generous amount of cornstarch and salt to make a pliable dough that can be stuffed with lots of cheese. violife brand is my tried and true favorite plant-based cheese and no I am not affiliated with them but ya know I am out here *manifesting* once they are stuffed I like to freeze them for maybe 20 minutes before pan frying and just like that you have a festive lil saint patricks day treat.
Cheesy Stuffed Potato Pancakes
yields 7 potato pancakes - 110g each
prep and cook time is about 1 hour
Ingredients
*olive oil for frying*
2 - russet potatoes ( 985g )
1 1/2 tsp - salt
1/3 cup - corn starch
1 1/2 cups - vegan cheddar cheese ( I used Violife Brand )
Garnish
freshly chopped chives
sour cream ( click for recipe )
What you will need:
a large pan for pan frying
a wooden or metal spatula for flipping
hand mixer ( optional )
large bowl
measuring cups + spoons
food scale
rack for plate for resting and cooling
Instructions
Prep + boil potatoes
There is nothing worse than going to make something and realizing you don’t have the stuff ! First things first gather your mise en place, get a pot of salted water going to boil the potatoes later. Wash and peel the potato’s and boil till fork tender then strain.
Mash
Using a hand blender or mashing by hand, mash and mix the potatoes well and season with salt. Once fully mixed, add in the corn starch and mix again till fully incorporated and smooth.
Weigh out dough balls to 110 grams then stuff and shape
Using a scale, weigh out the potato dough to 110 grams and roll the dough in your hands before flattening it out. Place a tablespoon or so of cheese and then close it like a purse and sort of seal the edges before rolling it into a ball. Once you have a ball shape again, sort of play patty cake with it and flatten it trying to form a nice cohesive disk shape. Then set on a sheet tray and pop in the freezer for 15 - 20 minutes to sort of set or firm up before frying.
Pan frying time
In a large hot pan, drizzle a bit of oil and then place in 1 or 2 at a time. Watch the edges turn golden brown and then flip. Season with a bit of salt and then transfer to a rack to drop off excess oil or on a plate with a paper towel.
Plating
To serve I like to plate 2 per person with a generous glob of “sour cream” and lots of freshly chopped chives. If you would like the recipe for a cashew based sour cream you can check that out here.
Leftovers
If you have any leftovers, keep them in an airtight, food safe container / to go tub and pop it in the fridge to enjoy later for up to 7 days. You can also keep these in the freezer for up to 2 months.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
