Vegan Potato Cakes with Cream Cheese Filling
Fluffy potato dough and a creamy filling of vegan herb cream cheese - who could resist?
Stuffed potato cakes are one of my childhood memories. Back then, when it was trendy to fill the entire freezer with food from Bofrost, the cream cheese pockets were always there. Unfortunately, the original version is not very vegan-friendly and that's why I simply recreated the little delicacies in vegan. All you need are potatoes, flour, a few spices and of course vegan cream cheese. You can either make it yourself or, like me, fall back on store-bought for the quick version.
For 6 pieces you need:
For the dough:
500g potatoes, floury
6 tablespoons flour
salt, pepper, nutmeg
250g vegan cream cheese, homemade or purchased
1 tbsp. starch
some oil to brush
Peel the potatoes (500g), dice them and boil them in plenty of salted water until done.
Drain the potatoes and mash them.
Add 6 tablespoons of flour and mix well. Season the dough with salt, pepper and nutmeg and let it cool down a bit.
Preheat the oven to 350°C (180°C) convection oven.
Mix 250g cream cheese with 1 tbsp. starch.
Form a roll from the cooled dough and cut it into six equal pieces.
Take one of the pieces and flatten it a bit in your hand.
Put about a teaspoon of cream cheese in it and close all openings well so that a pocket is formed.
Do the same with the remaining pieces.
Place the potato cakes on a baking tray lined with baking paper and brush the top with a little oil.
Then bake the pockets for about 20 minutes until they are nicely browned.
This tastes wonderful with a tomato salsa or bruschetta dip.