Begin by peeling and chopping your potatoes into even-sized chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until fork-tender. Once cooked, drain the potatoes and mash them until smooth, allowing them to cool slightly before using them for the Vegan Stuffed Potato Cakes.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add your chopped onion and minced garlic, sautéing until the onion becomes translucent (about 4-5 minutes). Next, stir in the spinach and cooked lentils, seasoning with smoked paprika and cumin. Cook for an additional 2-3 minutes, letting all the flavors meld together before removing from heat.

Take your cooled mashed potatoes and divide them into 8 equal portions. Flatten each portion into a disc and place a generous spoonful of the spinach and lentil filling in the center. Gently fold the mashed potato around the filling, sealing it tightly, and shape it into a patty. Repeat this process until all components are formed into cakes, creating delicious Vegan Stuffed Potato Cakes.

In a shallow bowl, combine flour with a splash of plant-based milk to create a smooth batter. Dip each potato cake into the batter, ensuring it’s well coated. Heat 2-3 tablespoons of olive oil in a skillet over medium heat. Once hot, gently add the cakes, frying them for about 3-4 minutes on each side until they are golden brown and crispy.

Once cooked, carefully transfer the crispy Vegan Stuffed Potato Cakes to a plate lined with paper towels to absorb excess oil. Serve warm, paired with your favorite dipping sauces or a fresh salad.