Stuffed Potato Cakes with Vegetable Filling
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 & 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 (optional)
Preparation
Dough
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.
Allow the mashed potatoes to cool.
Add flour and cornstarch and mix well with a spoon or your hands.
Filling
Chop the veggies.
Fry the onion in a pan with a little bit oil for about 3-4 minutes.
Add the mushrooms, garlic, and also the diced peppers and the zucchini.
Sauté everything for a couple of minutes.
Season with salt, pepper, and the spice mix.
Assembly
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.
Add some vegan cheese in addition if desired.
Carefully seal the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.
Cooking
Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides.
If desired, bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven for extra crunchiness.
