Vegan Stuffed Potato Cakes with Vegetables
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 and 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
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. Do not use a food processor to avoid stickiness. Allow the mashed potatoes to cool, then add flour and cornstarch and mix well with a spoon or your hands.
Chop the veggies, fry the onion in a pan with a little oil for about 3-4 minutes, add the mushrooms, garlic, diced peppers, and zucchini. Sauté for a couple of minutes and season with salt, pepper, and the spice mix.
Split the dough into 8 parts, each about 1/2 cup or 120 g. Form into balls, make a well in the middle, add about one and a half tablespoons of filling and optional vegan cheese, seal 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. For extra crunch, bake in the oven at 375 degrees Fahrenheit for an additional 20 minutes.
