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.