Monday, December 9, 2019

Stuffed Potato Cakes

These vegetarian potato cakes square measure filled with mushrooms, veggies, and vegetarian cheese. This superb comfort meal is ideal for lunch or dinner. The formula is vegetarian (dairy-free), gluten-free, and simple to form.

I wished to form the vegetarian potato cakes very special and that’s why I stuffed them with mushrooms, veggies, and vegetarian cheese. And also the result very convinced Maine.

Stuffed Potato Cakes
Stuffed Potato Cakes

For the dough, you’ll want potatoes, cornstarch, salt, pepper, nutmeg, and flour. I used rice flour to form these vegetarian potato cakes gluten-free.

However, you'll be able to conjointly use flour or Triticum spelta flour, just in case you don’t have a protein intolerance. You would possibly want a touch bit less flour although however you'll notice at once if the consistency of the dough is correct.

The great factor concerning this formula is that you simply will vary it as you prefer. For instance, you'll be able to conjointly use tomatoes, corn, spinach or alternative vegetables. The potato cakes perpetually style delicious and ne'er get boring.

Stuffed Potato Cakes

INGREDIENTS :
Dough:

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

Filling:

  • 1/2 of a zucchini, diced
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 250 g mushrooms, sliced (about 3 cups)
  • 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 (optional)

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.
  2. 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 in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.
  3. 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. Enjoy!

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