Amazing Stuffed Potato Cakes
Ingredients
Dough
- 1 kg potatoes
- 80 g white rice flour
- 40 g cornstarch or tapioca flour
- salt, pepper, nutmeg to taste
Filling
- 250 g mushrooms, sliced
- 1/2 zucchini, diced
- 1 onion, chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- salt and pepper to taste
- 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 and mash them
Mix mashed potatoes with rice flour, cornstarch or tapioca flour, salt, pepper, and nutmeg to form a dough
For the filling, heat oil in a pan and sauté onion and garlic until fragrant
Add mushrooms, zucchini, and bell pepper to the pan and cook until softened
Season the filling with salt, pepper, Italian spice blend, onion powder, garlic powder, cumin, and red pepper flakes
Take portions of the dough, flatten them, add the filling, and shape into cakes
Fry the potato cakes in oil until golden brown on both sides
Optionally, top with vegan cheese and melt if desired
