Stuffed Potato Cakes (Vegan, Gluten-Free)
Vegan and gluten-free potato cakes made from mashed potatoes, stuffed with sautéed mushrooms, veggies, and vegan cheese, then fried until golden and crispy.
Equipment
- Potato Masher
- Large Skillet
- Mixing Bowl
- Spatula
Ingredients
Dough
Filling
- 2 cloves garlic minced
For Frying
Instructions
- Peel and boil the potatoes until very soft. Drain and mash well.
- Season the mashed potatoes with salt, pepper, and nutmeg (if using), and allow to cool slightly.
- Mix in the rice flour and cornstarch until you get a pliable dough. Use your hands if needed.
- In a skillet, heat a bit of oil and sauté onion and bell pepper until soft. Add mushrooms, garlic, zucchini, and seasonings, and cook until veggies are tender.
- Divide the potato dough into 8 equal parts. Flatten each piece, place a spoonful of the vegetable-mushroom filling and some vegan cheese (if using) in the center, then fold and seal into a round cake.
- Heat oil in the skillet over medium heat. Fry the stuffed potato cakes for a few minutes on each side until golden brown and crispy.
- Once golden, transfer to a plate lined with paper towels to absorb excess oil.
- Serve hot. These can be reheated in an oven to regain crispiness, or stored in the fridge for a few days.
Notes
These vegan stuffed potato cakes are very versatile: you can change the filling to whatever veggies you like, or make them in an air fryer for a lighter version.