Quick and Delicious 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 items
- oil for frying
- vegan cheese to taste
Preparation
Peel the potatoes, cut them into small pieces, and cook in salted water for about 20 minutes.
Season with salt, pepper, and nutmeg, then mash with a potato masher, avoiding a food processor to prevent stickiness.
Allow the mashed potatoes to cool, and in the meantime, prepare the filling, then add flour and cornstarch and mix well with a spoon or hands.
Chop the vegetables, fry the onion in a pan with a little oil for about 3-4 minutes, add mushrooms, garlic, bell pepper, and zucchini, sauté for a couple of minutes, and season with salt, pepper, and the spice mix.
Divide the dough into 8 parts, form into balls, make a well in the middle, add about one and a half tablespoons of filling and optional vegan cheese, seal carefully with more dough, and flatten slightly to resemble thick pancakes.
Heat about 2 tablespoons of oil in a pan and fry the potato cakes over medium heat until golden brown on both sides, resulting in a crunchy exterior and soft interior, and for extra crunch, bake additionally for 20 minutes at 375 degrees Fahrenheit in the oven.
