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 tsp red pepper flakes
Additions
- oil for frying
- vegan cheese to taste
Preparation
Boil the potatoes until soft, then mash them thoroughly.
Mix the mashed potatoes with white rice flour, cornstarch or tapioca flour, and season with salt, pepper, and nutmeg to form a dough.
Heat a little oil in a skillet over medium heat for the filling.
Sauté the chopped onion and minced garlic until fragrant.
Add the sliced mushrooms, diced zucchini, and diced bell pepper to the skillet and cook with the spice mix until softened.
Season the filling with salt and pepper to taste.
Take portions of the dough, flatten them, add a spoonful of filling, and seal to form cakes.
Heat oil in a frying pan over medium heat.
Fry the potato cakes until golden brown on both sides.
Optionally incorporate vegan cheese into the cakes or add it on top.
Serve the stuffed potato cakes hot.
