STUFFED POTATO CAKES | VEGAN, GLUTEN-FREE RECIPE

Stuffed potato cakes! How amazing does this sound? This recipe idea recently came to my mind and I am glad I tried it out. I wanted to make these “savory pancakes” really special and that’s why I filled them with mushrooms, veggies, and vegan cheese. And the result really convinced me.

Ingredients

Dough:

• 1 kg potatoes (*see recipe notes)
• 80 g white rice flour (1/2 cup) (*see recipe notes)
• 40 g cornstarch or tapioca flour (1/3 cup)
• salt, pepper, nutmeg (to taste)

Filling:

• 250 g mushrooms, sliced (about 3 cups)
• 1/2 of a zucchini, diced
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves of garlic, minced
• salt & pepper to taste
• spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes

Additional ingredients:

• oil for frying
• vegan cheese to taste

Instructions
Dough:

1. Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
2. Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
3. Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.

Filling:

1. Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.

For full intruction please click the link : elavegan.com

Share this post