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 mashed potatoes with rice flour, cornstarch, salt, pepper, and nutmeg to form the dough.
Heat oil in a pan and sauté onion and garlic until fragrant.
Add mushrooms, zucchini, and bell pepper to the pan and cook until softened.
Stir in the spice mix, salt, and pepper, and cook until the filling is well-seasoned.
Take portions of the dough, flatten them, add the filling, and shape into cakes.
Fry the cakes in hot oil until golden brown on both sides.
Optionally, top with vegan cheese and serve warm.
