Amazing Stuffed Potato Cakes
Ingredients
Dough
- 1 kg of potatoes
- 80 g white rice flour (1/2 cup)
- 40 g cornstarch or tapioca flour (1/3 cup)
- salt, pepper, nutmeg (to taste)
Filling
- 250 g mushrooms, sliced (about 3 cups)
- 1/2 of a zucchini, diced
- 1 onion, chopped
- 1 bell pepper, diced
- 2 cloves of garlic, minced
- salt & pepper to taste
- spice mix 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes
Extras
- oil for frying
- vegan cheese to taste
Preparation
Boil potatoes until soft, then mash and mix with rice flour, cornstarch, salt, pepper, and nutmeg to form a dough.
In a pan, sauté onion and garlic in oil, add mushrooms, zucchini, bell pepper, and the spice mix, then cook until vegetables are tender.
Divide the dough into portions, flatten each piece, add the filling, seal the edges, and shape into cakes.
Fry the potato cakes in oil over medium heat until golden brown on both sides.
Optionally, incorporate vegan cheese into the filling or add it on top after frying.
