Recipe: Potato Cake Stuffed with Cheesy Spring Vegetables. Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms

Recipe: Potato Cake Stuffed with Cheesy Spring Vegetables

Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms

Cindy Lam  Cindy Lam  on 27 Mar '21

This is an easy, healthy recipe for one that requires very few ingredients. It can be a light meal or a wonderful side. Scale up as you need to – one clove of garlic per person sounds about right (we are garlic lovers!).

The optional garnish of nutritional yeast is specifically grown to be used as a food product. The yeast cells are killed during manufacturing and are not alive in the final product, but it gets its name from the protein, vitamins and minerals it contains. It has a cheesy, nutty and savoury flavour.

Serves: 1

Prep time: 10 minutes

Cooking time: 10–15 minutes


For the filling:

  • 3–4 asparagus stalks, cut into small bits
  • 1 small bowl mushrooms, cut into small chunks
  • 1 clove garlic, chopped finely
  • 1 tbsp chopped fresh sage
  • ½ tsp chilli flakes (optional)
  • 1 splash white wine
  • ¼ cup grated cheese of your choice
  • extra-virgin olive oil

For the potato cake:

  • 1 medium-sized russet potato
  • ½ cup plain flour

For garnishing:

  • 1 small cup rocket
  • 1 tsp balsamic vinegar
  • 1 tsp nutritional yeast
  • extra-virgin olive oil


  1. Boil the potato in salted water for 10–15 minutes, or until fully cooked. Drain well and mash in a bowl. Season to taste.
  2. To make the filling, drizzle 1–2 tbsp extra-virgin olive oil in a small pan on medium heat and cook the asparagus, mushrooms, garlic and sage (and optional chilli flakes) for about 2 minutes.
  3. Add a splash of white wine. Once the alcohol has evaporated, season and cover the pan with a lid. Cook the filling for another 3 minutes on low heat. Remove the lid and let the moisture fully evaporate. Turn off the heat and set aside.
  4. Back to the potato, add the flour and mix well. Use half the dough to make one disc, then top with the cooked vegetable mixture and grated cheese. Use the rest of the dough to make another disc and place it on top to seal the potato cake.
  5. Cook the potato cake in a small pan with 1–2 tbsp extra-virgin olive oil. Fry each side for around 5 minutes, or until golden.
  6. Garnish the potato cake with some fresh rocket and a drizzle each of balsamic vinegar, nutritional yeast and extra-virgin olive oil.

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Cindy Lam

Cindy Lam

I am here to promote a vegetarian home cooking culture.