Stuffed Potato pancakes

Ingredients
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

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.