STUFFED POTATO CAKES

INGREDIENTS:
Dough:
1 kg (2 pounds) potatoes (see notes)
80 g (½ cup) white rice flour (see notes)
40 g (⅓ cup) cornstarch or tapioca flour (1/3 cup)
salt, pepper, nutmeg (to taste)
Filling:
250 g (3 cups) mushrooms sliced
½ of a zucchini diced
1 onion chopped
1 bell pepper diced
2 cloves of garlic minced
Salt & pepper to taste
1 tsp Italian spice blend
1 tsp onion powder
1 tsp garlic powder
½ tsp cumin
¼ tsp red pepper flakes
Additional Ingredients:
oil for frying
vegan cheese to taste (optional
INSTRUCTIONS:
Dough:
You can watch the video in the post for visual instructions.
Peel potatoes, cut into small pieces, and cook in salted water for about 20 minutes.
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).
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:
Chop the veggies into small pieces, fry the onion in a pan with a little 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.
Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle, and add about one and a half tablespoons of the filling. You can also add some vegan cheese (I used vegan cheese sauce) in addition. Carefully “seal” the balls with more dough and flatten them slightly to make them look like thick pancakes.
Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven.

Embark on a culinary adventure with our Vegan Potato Cakes recipe, a delightful fusion of creamy mashed potatoes and flavorful mushroom filling. These crispy cakes are a comforting treat, perfect for any meal of the day. Made with simple ingredients and bursting with savory goodness, they are sure to become a favorite in your recipe repertoire.

Ingredients:

For the Dough:

  • 1 kg (2 pounds) potatoes
  • 80 g (½ cup) white rice flour
  • 40 g (⅓ cup) cornstarch or tapioca flour
  • Salt, pepper, nutmeg (to taste)

For the Filling:

  • 250 g (3 cups) mushrooms, sliced
  • ½ zucchini, diced
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 2 cloves of garlic, minced
  • Salt & pepper to taste
  • 1 tsp Italian spice blend
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ¼ tsp red pepper flakes

Additional Ingredients:

  • Oil for frying
  • Vegan cheese to taste (optional)

Instructions:

For the Dough:

  1. Peel and cut the potatoes into small pieces, then cook them in salted water for about 20 minutes until tender.
  2. Season the cooked potatoes with salt, pepper, and nutmeg, then mash them using a potato masher. Avoid using a food processor to prevent the mashed potatoes from becoming sticky.
  3. Allow the mashed potatoes to cool, then add the rice flour and cornstarch. Mix well with a spoon or your hands until a smooth dough forms.

For the Filling:

  1. Chop the mushrooms, zucchini, onion, and bell pepper into small pieces.
  2. In a pan, sauté the chopped onion in a little oil for 3-4 minutes until translucent.
  3. Add the mushrooms, garlic, diced peppers, and zucchini to the pan. Sauté for a few more minutes until the vegetables are tender.
  4. Season the filling with salt, pepper, Italian spice blend, onion powder, garlic powder, cumin, and red pepper flakes. Mix well to combine.

Assembly:

  1. Divide the dough into 8 equal parts (about 1/2 cup or 120 g each). Form each portion into a ball and flatten it slightly.
  2. Make a well in the center of each dough ball and fill it with approximately 1 1/2 tablespoons of the mushroom filling. Optionally, add some vegan cheese on top.
  3. Carefully seal the edges of the dough to encase the filling, shaping the cakes into thick pancakes.

Cooking:

  1. Heat about 2 tablespoons of oil in a pan over medium heat.
  2. Fry the potato cakes in the hot oil until golden brown and crispy on both sides.
  3. Once cooked, remove the potato cakes from the pan and drain them on paper towels to remove excess oil.

Serve and Enjoy:

  1. Serve the vegan potato cakes warm, garnished with fresh herbs if desired.
  2. These delicious cakes can be enjoyed on their own or paired with a side salad or dipping sauce for added flavor.

Conclusion:

In conclusion, our Vegan Potato Cakes with Mushroom Filling are a delightful blend of comforting flavors and textures that will satisfy your cravings and delight your senses. With their crispy exterior and creamy interior, these savory cakes are a crowd-pleaser that’s perfect for any occasion. So gather your ingredients and prepare to indulge in a culinary masterpiece that’s sure to become a family favorite.