Stuffed Potato Pancakes

2 medium russet potatoes 1 tsp salt for boiling water ⅓ cup cornstarch 45 g 100 g vegan cheese grated or finely chopped 1 tbsp dried parsley for garnish 500 g baby spinach 17 oz, fresh 200 g mushrooms sliced (7 oz) Salt & pepper to taste 1 tsp paprika powder Vegetable oil for frying Play Video Now Playing Healthy & Easy Vegan Breakfast Ideas Recipe: Pumpkin potato pancakes 16:00 Recipe: Creamed spinach with mushrooms 1:47 Nutella Pancakes 0:29 20 Min Banana / Raspberry Fluffy Vegan Pancakes 0:52 Flavorful Fall Pancake Recipes: Elevate Your Breakfast Game with Seasonal Ingredients and Festive Toppings 3:19 Healthy & Easy Vegan Breakfast Ideas 4:22 Now Playing Healthy & Easy Vegan Breakfast Ideas Recipe: Pumpkin potato pancakes 16:00 Recipe: Creamed spinach with mushrooms 1:47 Nutella Pancakes 0:29 20 Min Banana / Raspberry Fluffy Vegan Pancakes 0:52 Flavorful Fall Pancake Recipes: Elevate Your Breakfast Game with Seasonal Ingredients and Festive Toppings 3:19 Healthy & Easy Vegan Breakfast Ideas 4:22 Play Video Instructions Potato Dough: Boil peeled and chopped potatoes with salt until tender. Mash well and mix in cornstarch to create a pliable dough. Filling: Sauté mushrooms in oil until browned, then add spinach until wilted. Season with salt, pepper, and paprika. Pancakes: Take a portion of potato dough, form a disc, place a spoonful of filling and cheese in the center, then fold and seal the edges. Flatten into a pancake shape. Cooking: Fry each pancake in a pan with oil over low heat until golden on both sides. Cool on a wire rack. Serving: Garnish with dried parsley and serve hot, with a side of sour cream or your favorite sauce.