Boil and Mash the Potatoes- Place the peeled and chopped potatoes in a pot of salted water and bring to a boil.- Cook until they are very tender (easily pierced with a fork).- Drain well, then mash thoroughly in a bowl.- Allow them to cool slightly.

Make the Potato Dough- To the mashed potatoes, add salt & pepper (adjust to taste).- Gradually stir in the cornstarch, mixing until you form a smooth, pliable dough.- If the dough seems too sticky, add a bit more cornstarch; if it’s too dry, add a spoonful of water.

Prepare the Filling- Warm Tbsp oil in a skillet over medium heat.- Add the mushrooms and cook until they brown and release most of their moisture.- Stir in the spinach, cooking just until wilted.- Season with salt, pepper, paprika, and optional chili flakes. Taste and adjust as needed.

Form the Pancakes- Take a portion of the 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 the vegan cheese.- Carefully fold and pinch the edges of the potato disc together to seal the filling inside.- Gently flatten into a pancake shape (about ½ inch thick).

Fry the Pancakes- Heat a thin layer of vegetable oil in a skillet over medium-low to medium heat.- Place the potato pancakes into the hot oil, leaving a bit of space between each.- Cook for 3–5 minutes on each side, or until golden brown.- Transfer them to a wire rack or paper towels to keep them crisp.

Serve and Garnish- Sprinkle with dried parsley.- Serve hot with vegan sour cream or your favorite sauce.