Description
These Vegan Stuffed Potato Cakes are a delightful and hearty plant-based dish featuring creamy mashed potatoes mixed with rice flour and cornstarch, stuffed with a flavorful sautéed vegetable filling of mushrooms, zucchini, onion, bell pepper, and aromatic spices. Crispy on the outside and soft on the inside, these cakes are pan-fried to golden perfection with an optional oven finish for extra crunch, making them perfect as a main or side for any meal.
Ingredients
Scale
Potato Dough:
- 1 kg potatoes (peeled and cut into small pieces)
- 80 g white rice flour
- 40 g cornstarch or tapioca flour (about 1/3 cup)
- Salt, pepper, and nutmeg to taste
Vegetable Filling:
- 250 g mushrooms, sliced
- ½ 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
- ½ tsp cumin
- ¼ tsp red pepper flakes
Additional Ingredients:
- Oil for frying (about 2 tablespoons per batch)
- Vegan cheese (optional, to taste)
Instructions
- Prepare the Dough: Peel the potatoes and cut them into small pieces. Boil in salted water for about 20 minutes or until tender. Drain and mash with a potato masher, seasoning with salt, pepper, and nutmeg. Avoid using a food processor to prevent stickiness. Allow the mashed potatoes to cool.
- Mix the Dough: Once cooled, add the white rice flour and cornstarch to the mashed potatoes. Mix thoroughly by hand or with a spoon until well combined.
- Prepare the Filling: Chop all vegetables finely. Heat a little oil in a pan and sauté chopped onion for 3-4 minutes until translucent. Add mushrooms, garlic, diced bell pepper, and zucchini, cooking for a few more minutes. Season with salt, pepper, Italian spice blend, onion powder, garlic powder, cumin, and red pepper flakes. Stir well and cook until vegetables are softened.
- Assemble the Cakes: Divide the potato dough into 8 equal portions (approx. 120 g each). Form each into a ball, create a well in the center and spoon about 1½ tablespoons of the vegetable filling inside. Add vegan cheese if desired. Seal the dough carefully around the filling and gently flatten into a thick pancake shape.
- Cook the Potato Cakes: Heat about 2 tablespoons of oil in a frying pan over medium heat. Fry the potato cakes until golden brown and crispy on both sides. The outside will be crunchy while the inside remains soft and flavorful.
- Optional Oven Finish: For an extra crunchy texture, place the fried potato cakes on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 20 minutes before serving.
- Serve: Enjoy these delicious vegan stuffed potato cakes hot as a satisfying meal or side dish.
Notes
- Use waxy potatoes for the best texture that holds together well.
- Do not use a food processor to mash the potatoes as it makes the dough sticky.
- Vegan cheese is optional but adds a nice creamy element to the filling.
- Adjust seasoning and spice levels to your preference.
- You can bake the cakes for a healthier alternative, skipping the frying step.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Vegan, Plant-Based
