Vegan Mushroom Potato Patties
Thank you for reading this post, don't forget to subscribe!
If you’re looking for a hearty, healthy, and flavorful plant-based dish, these Vegan Mushroom Potato Patties are just what you need! They’re made with sautéed mushrooms, spinach, garlic, onion, and mashed potatoes, then baked until golden brown. Whether you’re meal prepping for the week, looking for a vegan burger alternative, or just want a delicious snack, these patties will become your go-to!
Why You Will Love These Vegan Mushroom Potato Patties
- Wholesome Ingredients: Made with fresh vegetables and simple pantry staples.
- Oil-Minimized Option: Brushed with just a little olive oil and baked instead of fried.
- Meal-Prep Friendly: Freeze beautifully and reheat in minutes.
- Versatile: Serve in wraps, on salad bowls, or as a protein-packed side dish.
- Flavorful: Thanks to umami-rich mushrooms, garlic, onions, and spices.
Whether you’re vegan or just trying to eat more plant-based meals, this recipe is a flavorful and nourishing addition to your weekly rotation.
Ingredient Notes
Here’s everything you need to make these delicious patties:
Potatoes
Use starchy or all-purpose potatoes like Yukon Gold or Russet. These mash well and hold their shape without needing eggs or binders.
Mushrooms
Choose button, cremini, or portobello mushrooms. Finely chopping them allows better blending with the potato base and maximizes their flavor.
Onion & Garlic
Aromatic essentials! They bring bold flavor and balance the earthiness of the mushrooms.
Fresh Spinach
Adds nutrients, color, and a fresh contrast to the deep flavor of the mushrooms.
Spices
- Smoked Paprika: Adds depth and smokiness.
- Cumin: Earthy and slightly nutty.
- Salt & Black Pepper: Essential for balance.
Olive Oil
Used for sautéing and brushing. For an oil-free version, use a non-stick pan and skip brushing before baking.
Step-by-Step Instructions
1. Boil and Mash the Potatoes
- Peel and cube 3 medium potatoes.
- Boil in salted water until fork-tender (about 15–20 minutes).
- Drain and mash thoroughly in a large mixing bowl. Let them cool slightly.
2. Sauté the Vegetables
- Heat 2 tbsp olive oil in a skillet over medium heat.
- Sauté 1 chopped onion and 2–3 minced garlic cloves for 2–3 minutes until fragrant.
- Add 2 cups finely chopped mushrooms. Cook until their moisture evaporates and they begin to brown (about 7–8 minutes).
- Add 1 cup chopped fresh spinach and sauté for another 1–2 minutes until wilted.
- Season with ½ tsp smoked paprika, ½ tsp cumin, salt, and pepper. Let mixture cool for 5 minutes.
3. Mix Everything Together
- Add the sautéed mushroom-spinach mixture to the mashed potatoes.
- Mix well using a fork or your hands.
- If it feels too sticky, add 2–3 tbsp breadcrumbs.
- Taste and adjust seasoning.
4. Form the Patties
- Preheat your oven to 200°C (400°F).
- Line a baking tray with parchment paper.
- Form the mixture into patties (about ½ inch thick). You should get around 8–10 patties.
5. Bake Until Crispy
- Brush the tops of the patties with a little olive oil.
- Bake for 25–30 minutes, flipping halfway through, until both sides are golden and crisp.
Recipe Tips & Tricks
- Chop mushrooms finely so they blend easily into the potatoes and cook faster.
- Sauté mushrooms well to reduce moisture. Excess moisture will make the patties soggy.
- Let ingredients cool slightly before mixing to avoid a gummy texture.
- Wet your hands when shaping the patties to prevent sticking.
- Air Fryer Option: Air fry at 190°C (375°F) for 10–12 minutes, flipping once.
- Add herbs like parsley or thyme for extra freshness.
Vegan Serving Suggestions and Pairings
These Vegan Mushroom Potato Patties are so versatile! Here are some delicious plant-based pairings:
- In wraps or pitas with hummus, lettuce, and pickled onions
- Over a bed of greens with tahini dressing
- With grain bowls like quinoa, rice, or couscous
- With vegan garlic aioli or avocado dip
- With tomato salsa or chimichurri for extra zing
- As a burger patty on a bun with your favorite toppings
They’re a great way to add plant-based protein and fiber to your meals.
Storage Tips
Refrigerator
- Store leftover patties in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet, oven, or air fryer for best texture.
Freezer
- Freeze uncooked or cooked patties between layers of parchment paper in an airtight container or ziplock bag.
- Freeze for up to 3 months.
- Reheat from frozen in the oven at 180°C (350°F) for 15–20 minutes.
Frequently Asked Questions about Vegan Mushroom Potato Patties
Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes add a sweet, earthy flavor and more beta-carotene. The texture might be softer, so consider adding a bit more breadcrumbs for structure.
Can I make these gluten-free?
Absolutely. Use gluten-free breadcrumbs or omit them if your mix is firm enough.
Can I fry these patties instead of baking them?
Yes, pan-frying works great. Heat a thin layer of oil in a non-stick skillet and cook the patties for 3–4 minutes per side until golden.
What other vegetables can I add?
Grated carrots, finely chopped bell peppers, or corn can be great additions.
Can I use frozen spinach?
Yes. Thaw and squeeze out excess moisture before adding to the mushroom mix.
Essential Equipment
To make this recipe, you’ll need:
- Large pot for boiling potatoes
- Skillet or sauté pan
- Mixing bowl
- Potato masher or fork
- Baking tray
- Parchment paper
- Oven or air fryer
Optional: Food processor for finely chopping vegetables faster.
These Vegan Mushroom Potato Patties are a nourishing, satisfying, and crowd-pleasing recipe you’ll return to again and again. Whether you’re vegan or simply looking for a healthier meatless meal option, this recipe offers a flavorful way to enjoy veggies and whole foods. They’re great for batch cooking, easy to customize, and pair beautifully with a wide variety of sauces and sides.
Have you tried this recipe? I’d love to hear from you!
👉 Leave a comment below sharing how you served your patties, what variations you tried, or any questions you have.
Don’t forget to tag me on Instagram if you make these patties — I love seeing your creations!
Vegan Mushroom Potato Patties
These Vegan Mushroom Potato Patties are crispy on the outside, tender inside, and packed with flavor from sautéed mushrooms, spinach, and garlic. A healthy, baked plant-based recipe perfect for meal prep, burgers, or bowls.
Ingredients
- 3 medium potatoes, peeled, boiled, and mashed
- 250g (about 2 cups) finely chopped mushrooms
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 cup fresh spinach, finely chopped
- 2 tbsp olive oil (plus more for brushing)
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt and black pepper to taste
Instructions
- Peel and cube the potatoes. Boil in salted water until fork-tender (about 15–20 minutes). Drain and mash well. Set aside.
- Heat 2 tbsp olive oil in a pan over medium heat. Add chopped onion and garlic. Sauté for 2–3 minutes until soft. Add chopped mushrooms. Cook for 6–8 minutes until most of the moisture evaporates. Stir in chopped spinach. Cook for another 1–2 minutes until wilted. Season with salt, pepper, paprika, and cumin. Let it cool slightly.
- In a large bowl, mix the mashed potatoes with the sautéed mushroom-spinach mixture. If needed, add breadcrumbs to firm up the mixture. Taste and adjust seasoning.
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper. Form the mixture into patties (about 1/2 inch thick) and place them on the tray.
- Lightly brush each patty with olive oil. Bake for 25–30 minutes, flipping halfway, until golden and crisp on both sides.
Notes
If you loved this Vegan Mushroom Potato Patties you’ll also enjoy:
- Perfect Baked Potato
- Coconut Potatoes Japanese Eggplant
- Vegan Kumpir Recipe
- Cabbage Wedges with Chickpeas
- Vegan Broccoli Stir-Fry