Amazing Stuffed Potato Cakes
Ingredients
Dough
- 1 kg 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
Additional
- oil for frying
- vegan cheese to taste
Preparation
Boil potatoes until soft, then mash them
Mix the mashed potatoes with rice flour, cornstarch, salt, pepper, and nutmeg to form a dough
Heat oil in a pan and sauté the onion and garlic until fragrant
Add mushrooms, zucchini, and bell pepper to the pan, cooking until softened
Stir in the spice mix and season with salt and pepper, cooking until the filling is well combined and tender
Form the dough into flat cakes, place a portion of the filling in the center of each, and seal to make stuffed potato cakes
Fry the stuffed cakes in oil over medium heat until golden brown on both sides
Optionally, top with vegan cheese and melt if desired
