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 tsp red pepper flakes
Additional
- oil for frying
- vegan cheese to taste
Preparation
Boil or bake potatoes until soft, then mash them
Mix mashed potatoes with rice flour, cornstarch, salt, pepper, and nutmeg to form a dough
In a pan, heat oil and sauté onion, garlic, mushrooms, zucchini, and bell pepper until softened
Add the spice mix, salt, and pepper to the vegetable mixture and cook until flavors combine
Form the dough into patties, stuff each with the vegetable 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 serving
