Amazing Stuffed Potato Cakes
Ingredients
Dough
- 1 kg of 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 the potatoes until soft, then mash them thoroughly.
Mix the mashed potatoes with rice flour, cornstarch or tapioca flour, salt, pepper, and nutmeg to form a cohesive dough.
For the filling, heat oil in a pan and sauté the onion and garlic until fragrant.
Add the mushrooms, zucchini, and bell pepper to the pan and cook until softened.
Stir in the spice mix and season with salt and pepper, cooking until the vegetables are tender.
Divide the dough into portions, flatten each into a patty, add a spoonful of filling in the center, and seal to form stuffed cakes.
Heat oil in a frying pan over medium heat and fry the stuffed potato cakes until golden brown on both sides.
Optionally, add vegan cheese to the cakes during frying or as a topping before serving.
