Easy Vegan Stuffed Potato Cakes
Ingredients
Dough
- 1 kg floury potatoes
- 80 g white rice flour (1/2 cup)
- 50 g cornstarch (1/2 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
- 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
Additional
- oil for frying
- vegan cheese to taste
Preparation
Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
Season with salt, pepper, and nutmeg and mash them with a potato masher; please do not use a food processor, otherwise the mashed potatoes will be sticky.
Allow the mashed potatoes to cool, then add flour and cornstarch and mix well with a spoon or your hands.
Chop the veggies, fry the onion in a pan with a little oil for about 3-4 minutes, add the mushrooms and also the diced peppers and the zucchini.
Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
Split the dough into 8 parts (about 1/2 cup or 120 g each).
Form into balls, make a well in the middle and add about one and a half tablespoons of the filling.
You can also add some vegan cheese in addition.
Carefully seal the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.
Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides.
They will be crunchy on the outside and soft on the inside; if you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven.
