Ingredients
Dough Ingredients
- 1 kg potatoes
- 80 g white rice flour
- 40 g cornstarch (or tapioca flour, about 1/3 cup)
- Salt, pepper, nutmeg to taste
Filling Ingredients
- 250 g mushrooms, sliced
- ½ zucchini, diced
- 1 onion, chopped
- 1 bell pepper, diced
- 2 cloves 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
- Oil for frying (about 2 tablespoons)
- Vegan cheese (to taste, optional)
Instructions
- Prepare the dough: Peel the potatoes and cut them into small pieces. Cook them in salted water for about 20 minutes until tender.
- Mash the potatoes: Season the cooked potatoes with salt, pepper, and nutmeg, then mash them with a potato masher, avoiding food processors to prevent stickiness.
- Mix the dough: Let the mashed potatoes cool. Then add white rice flour and cornstarch, mixing thoroughly with a spoon or your hands to form a dough.
- Prepare the filling: Chop all vegetables finely. Heat oil in a pan and fry the onion for 3-4 minutes. Add mushrooms, garlic, bell pepper, and zucchini, sauté for a couple of minutes. Season with salt, pepper, Italian spice blend, onion powder, garlic powder, cumin, and red pepper flakes.
- Form cakes: Divide the dough into 8 equal parts (~120 g each). Shape each into a ball, make a well in the center, and fill with about 1.5 tablespoons of the vegetable filling. Optionally add vegan cheese. Seal the filling carefully and flatten into thick pancake shapes.
- Fry the potato cakes: Heat about 2 tablespoons of oil in a pan over medium heat. Fry each cake until golden brown on both sides, resulting in a crunchy outside and soft inside.
- Optional baking step: For extra crunchiness, bake the fried cakes for an additional 20 minutes at 375°F (190°C) in the oven. Serve warm and enjoy!
Notes
- Use white rice flour as a gluten-free binder alternative.
- Do not use a food processor to mash the potatoes to avoid sticky texture.
- You can substitute cornstarch with tapioca flour if preferred.
- Adding vegan cheese inside is optional but adds extra flavor.
- Baking after frying enhances crispiness without drying out the cakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Vegan
- Diet: Vegan
