1-First, boil the potatoes with salt until they are tender, then drain and mash them thoroughly. Let them cool slightly before combining with 1 teaspoon salt, 1/2 teaspoon pepper, and 70 g cornstarch to form a smooth dough.

2-Next, heat 2 tablespoons of oil in a skillet and sauté 200 g sliced mushrooms until browned and any moisture has evaporated, then add 200 g roughly chopped spinach and cook until wilted.

3-Season the filling with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, and optional 1/2 teaspoon chili flakes. Shape the potato dough into flat rounds, place a spoonful of the filling and 100 g vegan cheese in the center, seal the edges carefully, and flatten into pancakes about half an inch thick. Fry the pancakes in oil over medium heat for 3-5 minutes on each side until golden brown, then drain on paper towels and garnish with 1 tablespoon dried parsley. Serve hot with vegan sour cream or your preferred sauce, and remember that proper seasoning makes all the difference in bringing out the flavors.