Vegan Stuffed Potato Cakes (Print Version)
# Ingredients:
→ Dough
01 -
1 kg (2 pounds) potatoes
02 -
80 g (½ cup) white rice flour
03 -
40 g (⅓ cup) cornstarch or tapioca flour
04 -
Salt, pepper, nutmeg (to taste)
→ Filling
05 -
250 g (3 cups) mushrooms, sliced
06 -
½ zucchini, diced
07 -
1 onion, chopped
08 -
1 bell pepper, diced
09 -
2 cloves of garlic, minced
10 -
Salt & pepper to taste
11 -
1 tsp Italian spice blend
12 -
1 tsp onion powder
13 -
1 tsp garlic powder
14 -
½ tsp cumin
15 -
¼ tsp red pepper flakes
→ Additional Ingredients
16 -
Oil for frying
17 -
Vegan cheese to taste (optional)
# Instructions:
01 -
Peel potatoes, cut into small pieces, and cook in salted water for about 20 minutes.
02 -
Season with salt, pepper, and nutmeg and mash with a potato masher (do not use a food processor).
03 -
Allow mashed potatoes to cool, then add flour and cornstarch and mix well.
04 -
Chop veggies, fry onion in oil for 3-4 minutes, add mushrooms, garlic, peppers, and zucchini. Sauté for a couple of minutes, season with salt, pepper, and spices.
05 -
Divide dough into 8 parts. Form balls, make a well, add filling (and vegan cheese if using). Seal balls and flatten slightly.
06 -
Heat oil in a pan and fry potato cakes at medium heat until golden brown on both sides. Bake additionally at 375°F for 20 minutes for extra crispiness (optional).
# Notes:
01 -
Wheat flour or spelt flour might work, but you'll likely need less. Experiment at your own risk.
02 -
If potatoes are very floury, use less rice flour (e.g., ¼ cup). The dough shouldn't be too dry.
03 -
Recipe makes about 8 potato cakes. Nutrition facts are for one potato cake.
04 -
Check the blog post for the air fryer method.