Vegan Mushroom Potato Cakes

Why These Vegan Mushroom Potato Cakes Are So Addictive

Vegan mushroom potato cakes are proof that plant-based food can be just as comforting and satisfying as any traditional dish. These cakes combine earthy mushrooms with creamy potatoes, herbs, and simple seasonings to create patties that are crispy, flavorful, and hearty.

They’re perfect for weeknight dinners, meal prep, brunch plates, or even as sliders and appetizers. Best of all, they require no eggs, no dairy, and no meat, yet still hold together beautifully with a golden crust.

This recipe was carefully designed to balance moisture and crispiness, ensuring the cakes don’t fall apart while still delivering a soft interior.

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Why Mushrooms & Potatoes Work Perfectly Together

• Mushrooms add umami and meaty texture
• Potatoes provide structure and creaminess
• Breadcrumbs absorb moisture
• Pan-frying creates irresistible crisp edges
• Herbs bring freshness and balance

Together, they create a cake that even non-vegans love.

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INGREDIENTS

Mushroom Potato Cakes

• 2 cups mashed potatoes (cold, cooked)
• 1 ½ cups mushrooms, finely chopped
• ½ small onion, finely diced
• 2 cloves garlic, minced
• ½ cup breadcrumbs (panko or regular)
• 2 tbsp olive oil (plus more for frying)
• 2 tbsp fresh parsley, chopped
• 1 tsp soy sauce or tamari
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

Optional Serving Extras

• Vegan sour cream or yogurt
• Fresh chives
• Simple green salad
• Lemon wedges

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INSTRUCTIONS

1. Heat 1 tablespoon olive oil in a skillet over medium heat.
2. Sauté onion until soft, about 3 minutes.
3. Add mushrooms and cook until moisture evaporates and mixture is lightly browned.
4. Stir in garlic and cook for 30 seconds. Remove from heat.
5. In a large bowl, combine mashed potatoes, mushroom mixture, breadcrumbs, soy sauce, parsley, and seasonings.
6. Mix gently until just combined.
7. Form mixture into 8 equal patties.
8. Heat remaining olive oil in a non-stick skillet over medium heat.
9. Cook patties 4–5 minutes per side until golden and crispy.
10. Serve hot with desired toppings.

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Tips for Extra Crispy Vegan Cakes

• Use cold mashed potatoes
• Cook mushrooms until completely dry
• Don’t overcrowd the pan
• Flip gently only once
• Serve immediately

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Flavor Variations

• Add nutritional yeast for cheesy flavor
• Mix in chopped spinach or kale
• Use rosemary or thyme instead of parsley
• Add chili flakes for heat

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How to Serve Vegan Mushroom Potato Cakes

• As a main dish with salad
• In burger buns as vegan patties
• With roasted vegetables
• As brunch cakes with avocado
• As appetizers with dipping sauce

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Storage & Reheating

• Refrigerate up to 4 days
• Freeze uncooked patties up to 2 months
• Reheat in skillet or oven for crispiness

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Common Mistakes to Avoid

• Watery mushroom mixture
• Overmixing the batter
• Frying at too low heat
• Skipping breadcrumbs