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 a dough
For the filling, sauté mushrooms, zucchini, onion, bell pepper, and garlic with salt, pepper, and spice mix until vegetables are tender
Form the dough into cakes, stuff each with the prepared filling, and seal the edges
Fry the stuffed potato cakes in oil over medium heat until golden brown on both sides
Optionally, add vegan cheese on top or incorporate it into the filling before frying
