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 potatoes and mix with rice flour, cornstarch or tapioca flour, salt, pepper, and nutmeg to form a dough
Heat oil in a pan and sauté onion and garlic until fragrant
Add mushrooms, zucchini, bell pepper, and spice mix; cook until vegetables are tender
Season filling with salt and pepper to taste
Form dough into balls, flatten, add filling in the center, and seal to make stuffed cakes
Fry potato cakes in oil until golden brown on both sides
Optionally, add vegan cheese on top or inside before or after frying