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

  1. Boil potatoes until soft

  2. Mash potatoes and mix with rice flour, cornstarch or tapioca flour, salt, pepper, and nutmeg to form a dough

  3. Heat oil in a pan and sauté onion and garlic until fragrant

  4. Add mushrooms, zucchini, bell pepper, and spice mix; cook until vegetables are tender

  5. Season filling with salt and pepper to taste

  6. Form dough into balls, flatten, add filling in the center, and seal to make stuffed cakes

  7. Fry potato cakes in oil until golden brown on both sides

  8. Optionally, add vegan cheese on top or inside before or after frying

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