Vegan 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
Extras
- oil for frying
- vegan cheese to taste
Preparation
Boil the potatoes until soft and mash them.
Mix the mashed potatoes with rice flour, cornstarch, salt, pepper, and nutmeg to form a dough.
In a skillet, sauté the onion and garlic until fragrant.
Add mushrooms, zucchini, and bell pepper to the skillet, cooking with the spice mix until the vegetables are tender.
Form the dough into patties and stuff each with the prepared filling, sealing the edges securely.
Fry the stuffed potato cakes in oil over medium heat until golden brown on both sides.
Optionally, top with vegan cheese and heat until melted.
