Amazing Vegan 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 zucchini, diced
- 1 onion, chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp red pepper flakes
Additional
- oil for frying
- vegan cheese to taste
Preparation
Boil potatoes until tender, then drain and mash
Combine mashed potatoes with rice flour, cornstarch, salt, pepper, and nutmeg to form a dough
Sauté onion, bell pepper, zucchini, mushrooms, and garlic in a skillet until softened
Stir in Italian spice blend, onion powder, garlic powder, cumin, red pepper flakes, salt, and pepper; cook until vegetables are well done
Cool the vegetable filling
Divide dough into 8 portions and flatten each into a circle
Place a spoonful of filling in the center of each dough circle, then seal the edges to form a patty
Heat oil in a skillet over medium heat
Fry patties until golden brown on both sides, about 3-4 minutes per side
Drain on paper towels
Serve warm with vegan cheese sprinkled on top
