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 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
Preparation
Boil potatoes until soft, mash them, and mix with rice flour, cornstarch or tapioca flour, salt, pepper, and nutmeg to form a dough
In a pan, heat oil and sauté onion and garlic until fragrant, then add mushrooms, zucchini, and bell pepper, cooking until softened
Season the filling with salt, pepper, and the spice mix, stirring well
Take portions of the dough, flatten each piece, add a spoonful of filling, and shape into cakes
Fry the potato cakes in oil over medium heat until golden brown on both sides
Optionally, add vegan cheese on top or inside the cakes before or after frying
