Vegan Stuffed Potato Cakes

Stuffed Potato Cakes (Vegan, Gluten-Free): A Flavorful Comfort Meal

Let's make a dish that's both comforting and packed with flavor: Stuffed Potato Cakes. These vegan and gluten-free delights are filled with savory mushrooms, vibrant vegetables, and melted vegan cheese. They're perfect for a satisfying lunch or dinner, and they're easy to make! I'm excited to share this recipe with you.

Ingredient Essentials

Potatoes:

Potatoes are the base of these cakes. Yukon Gold or Russet potatoes work well.

Cornstarch:

Cornstarch helps bind the potato cakes and gives them a crispy texture.

Rice Flour:

Rice flour is used to make these potato cakes gluten-free. You can also use all-purpose flour if you don't have a gluten intolerance.

Salt, Pepper, Nutmeg:

These spices add flavor to the potato cakes.

Onion:

Diced onion adds flavor to the filling.

Bell Pepper:

Diced bell pepper adds color and sweetness to the filling.

Mushrooms:

Sliced mushrooms add a savory, earthy flavor to the filling.

Zucchini:

Diced zucchini adds moisture and texture to the filling.

Garlic:

Garlic adds flavor to the filling.

Spices:

A blend of spices, such as paprika, cumin, and chili powder, adds depth of flavor to the filling.

Vegan Cheese:

Vegan cheese adds a melty, cheesy element to the filling. You can use your favorite vegan cheese or a vegan cheese sauce.

Oil:

Oil is used for frying the potato cakes.

Pin it

Crafting Your Potato Cakes

Potato Preparation:

Peel the potatoes and cut them into small pieces. Boil them in salted water for about 20 minutes, or until they're tender.

Potato Mashing and Seasoning:

Drain the potatoes and season them with salt, pepper, and nutmeg. Mash them with a potato masher until smooth. Do not use a food processor, as this can make the mashed potatoes sticky. Let the mashed potatoes cool.

Filling Preparation:

Dice the onion, bell pepper, mushrooms, and zucchini. In a skillet, fry the onion in a little oil for 3-4 minutes, then add the mushrooms, garlic, and the remaining vegetables. Fry for a few minutes more, then season with salt, pepper, and other spices.

Potato Cake Formation:

Once the mashed potatoes have cooled, add the rice flour and cornstarch. Mix well with a spoon or your hands until the dough is no longer sticky. Divide the dough into 8 portions. Form each portion into a ball, make a well in the center, and add about 1.5 tablespoons of the vegetable filling and some vegan cheese. Carefully seal the balls and flatten them slightly to form thick pancakes.

Frying:

Heat about 2 tablespoons of oil in a pan over medium heat. Fry the potato cakes until golden brown on both sides. You can cover the skillet with a lid to help them cook through.

Baking (Optional):

For extra crispiness, you can bake the potato cakes in the oven at 375°F (190°C) for about 20 minutes after frying them.

Air Frying (Optional):

Brush or spray the potato cakes with cooking oil and air fry them in a single layer at 375°F (190°C) for 10-12 minutes, flipping halfway through.

You Must Know

• These potato cakes are a delicious and satisfying vegan and gluten-free meal.
• They're easy to customize with your favorite vegetables and spices.
• They're perfect for lunch, dinner, or meal prep.

I love the combination of the creamy potatoes, the savory filling, and the melted vegan cheese in these cakes. They're crispy on the outside and soft on the inside, making them a truly irresistible treat.

Serving Suggestions

Serve these Stuffed Potato Cakes hot with a side salad or your favorite dipping sauce. They're also delicious on their own.

Flavorful Variations

Use different vegetables in the filling, such as carrots, cabbage, corn, or broccoli. Experiment with different spices to create your own unique flavor profile. Add herbs, such as parsley or thyme, to the potato dough for extra flavor.

Storage and Freezing

Store leftover potato cakes in an airtight container in the refrigerator for up to 4-5 days. You can also freeze them after frying or baking. Let them cool completely, then freeze them in freezer bags with wax paper in between for up to three months.

Pin it

Chef's Helpful Tips

Use starchy potatoes, such as Yukon Gold or Russet, for the best texture.

Do not overwork the mashed potatoes, as this can make them sticky.

Let the mashed potatoes cool completely before adding the flour and cornstarch.

Adjust the amount of flour depending on the moisture content of your potatoes.

Don't overcrowd the pan when frying the potato cakes.

These Stuffed Potato Cakes are a delicious and versatile meal that's perfect for any occasion. They're easy to make, packed with flavor, and suitable for a variety of dietary needs. I hope you enjoy making and sharing these delightful potato cakes as much as I do. They're a guaranteed crowd-pleaser that will become a cherished favorite in your recipe collection.

Frequently Asked Questions

→ Can I use different vegetables for the filling?

Absolutely! Feel free to use your favorite vegetables, such as carrots, peas, corn, or spinach. Just make sure to chop them into small pieces so they cook evenly.

→ Can I use different types of vegan cheese?

Yes, you can use any type of vegan cheese that melts well, such as mozzarella, cheddar, or pepper jack. You can also use vegan cheese sauce for a creamier filling.

→ Can I make these ahead of time?

Yes, you can prepare the potato cakes ahead of time and store them in the refrigerator. Reheat them in a pan or oven until warm.

→ Can I freeze these potato cakes?

Yes, you can freeze these potato cakes. Wrap them individually in plastic wrap and store them in a freezer bag. Thaw overnight in the refrigerator before reheating.

→ Can I bake these instead of frying them?

Yes, you can bake these potato cakes for a healthier option. Bake them at 375°F for about 20-25 minutes, or until golden brown and crispy.