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.