1. Boil and Mash the Potatoes

Place peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until tender. Drain well, then mash thoroughly in a bowl. Let cool slightly.

2. Make the Potato Dough

Add salt and black pepper to the mashed potatoes (adjust to taste). Gradually add cornstarch and mix until you have a smooth, pliable dough. If the dough feels too sticky, add a little more cornstarch. If it feels too dry, add a tablespoon of water.

3. Prepare the Filling

Heat 1 tbsp of oil in a skillet over medium heat. Add chopped mushrooms and sauté until browned and most of the moisture is gone. Stir in the chopped spinach and cook until wilted. Season with salt, black pepper, paprika, and optional chili powder. Taste and adjust seasoning if needed.

4. Shape the Pancakes

Take a portion of potato dough (about the size of a golf ball or slightly larger) and flatten it into a small disc in your hand. Add a spoonful of the mushroom-spinach filling to the center, followed by a bit of vegan cheese. Gently fold the edges over the filling and pinch to seal. Flatten slightly into a pancake shape (about ½ inch thick).

5. Fry the Pancakes

Heat a thin layer of oil in a skillet over medium-low to medium heat. Place the potato pancakes in the pan, leaving space between each. Fry for 3–5 minutes per side or until golden brown. Transfer to a wire rack or paper towels to keep crispy.