Weight Watchers Vegan Stuffed Potato Cakes

Weight Watchers Vegan  Stuffed Potato Cakes

NEW these vegan stuffed potato cakes! 😍 They are stuffed with mushrooms, pepper, onion, garlic, zucchini and vegan cheese. 😋 The recipe is plant-based & gluten-free and you most likely already have all ingredients at home.

 Prep Time10 minutes

 Cook Time1 hour

 Cooking and cooling potatoes1 hour

 Total Time2 hours 10 minutes

 Servings9 cakes



Calories: 124kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Sodium: 12mg | Potassium: 536mg | Fiber: 3g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 14.2mg | Calcium: 36mg | Iron: 3.8mg


  • 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


  • Wash, peel and dice the potatoes.
  • Boil the potatoes with bay leaf until fully cooked.
  • While the potatoes are cooking, heat one tablespoon of oil in a large pan.
  • Dice the onion and coarsely chop mushrooms.
  • 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.
  • Cook for another 5 minutes until the mixture starts to brown.
  • Season to taste with salt and pepper. I use 1/4 teaspoon each salt, pepper, and dry thyme.
  • Finally chop the dill (or other herbs you are using), add it to the pan with the mushrooms, mix and take off the heat.
  • Once the potatoes are cooked, drain them well and mash with fork or masher, do not use food processor as it’ll turn the potatoes watery. Season to taste.
  • Cool the potatoes.
  • Add flour to the mashed potatoes and mix well.Alternatively, you could use leftover mashed potatoes.
  • Take about 2 tablespoons of potato dough and flatten into a disk, place one spoonful of mushroom filling and cover with a bit more potato dough. Form into a disk.
  • Once all the potato cakes are assembled, heat the remaining tablespoon of oil in a large pan. 
  • Place potato cakes on the pan and fry about 5 minutes until they turn golden, flip and fry another 5 minutes until golden. IMPORTANT: Use more oil if needed.
  • Serve with the leftover mushroom mixture if any left, some lemon juice, mustard or horseradish.

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