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Vegan Stuffed Potato Cakes

🇵🇱 Poland

Servings: 8 potato cakes Prep: 15 minutes Cook: 30 minutes Total: 45 minutes

Ingredients

  • 1 kg potatoes
  • 80 g white rice flour
  • 40 g cornstarch (or tapioca flour)
  • Salt, pepper, and nutmeg, to taste
  • 250 g mushrooms, sliced
  • 1/2 zucchini, diced
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tsp Italian spice blend
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp red pepper flakes
  • Oil, for frying
  • Vegan cheese, to taste (optional)

Steps

  1. Boil the potatoes until tender, then drain and mash them.
  2. Mix the mashed potatoes with rice flour, cornstarch, salt, pepper, and nutmeg to form a dough.
  3. Heat a little oil in a pan and sauté the onion, garlic, bell pepper, zucchini, and mushrooms until softened.
  4. Season the vegetable mixture with Italian spice blend, onion powder, garlic powder, cumin, red pepper flakes, salt, and pepper.
  5. Divide the potato dough into portions and flatten each into a disc.
  6. Place a spoonful of the vegetable filling (and vegan cheese, if using) in the center of each disc.
  7. Fold the dough over the filling and shape into a cake, sealing the edges well.
  8. Heat oil in a frying pan and fry the stuffed potato cakes on both sides until golden brown and crispy.
  9. Serve warm.

Notes

Recipe is gluten-free when using certified gluten-free rice flour and cornstarch. Vegan cheese filling is optional.

Source: elavegan.com