These crispy vegan potato pancakes are a perfect blend of crunchy outside and creamy, cheesy filling inside. Made with mashed russet potatoes, they’re stuffed with a savory mushroom and spinach mixture seasoned with paprika and black pepper. Finished with a sprinkle of parsley and served with vegan sour cream or your favorite dipping sauce, they’re great as an appetizer, snack, or even a light main course. This plant-based dish is satisfying, flavorful, and easy to make with simple ingredients.
