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Vegan Stuffed Potato Cakes

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These delicious vegan potato cakes are stuffed with a savory filling of mushrooms, veggies, and optional vegan cheese. Perfect for lunch or dinner, this comforting meal is both dairy-free and gluten-free, offering a satisfying, crispy treat for all diets.

Ingredients

Scale

For the Dough:

  • 1 kg (2 pounds) potatoes (see notes)
  • 80 g (½ cup) white rice flour (adjust as needed)
  • 40 g (⅓ cup) cornstarch or tapioca flour
  • Salt, pepper, and 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 (optional)

Instructions

  • Prepare the Dough:
    Peel the potatoes, cut them into small pieces, and cook in salted water for about 20 minutes or until tender. Drain and mash the potatoes using a potato masher (avoid using a food processor to prevent the dough from becoming too sticky). Season with salt, pepper, and nutmeg. Allow the mashed potatoes to cool.
    Once cooled, add the rice flour and cornstarch to the mashed potatoes. Mix well with a spoon or your hands until a smooth dough forms.
  • Prepare the Filling:
    Heat a little oil in a pan over medium heat. Add the chopped onion and sauté for 3-4 minutes.
    Add the mushrooms, garlic, diced bell pepper, and zucchini. Sauté for a few minutes until softened.
    Season the mixture with salt, pepper, Italian spices, onion powder, garlic powder, cumin, and red pepper flakes.
  • Assemble the Potato Cakes:
    Divide the dough into 8 equal portions (about ½ cup or 120 g each).
    Roll each portion into a ball. Use your fingers to create a well in the center of each ball.
    Add about 1½ tablespoons of the vegetable filling into the well. If desired, add a small amount of vegan cheese.
    Carefully seal the filling by folding the dough over it, then flatten slightly to form a thick pancake shape.
  • Cook the Potato Cakes:
    Heat 2 tablespoons of oil in a pan over medium heat.
    Fry the potato cakes for about 4-5 minutes per side, or until golden brown and crispy.
  • Optional Extra Crunch:
    For an extra crispy finish, bake the fried potato cakes in a preheated oven at 375°F (190°C) for 20 minutes.

Notes

  • If you prefer a smoother dough, you can use mashed potatoes instead of grated ones.
  • Adjust the amount of rice flour or cornstarch depending on the moisture of your potatoes.
  • You can skip the vegan cheese or use any dairy-free cheese of your choice.

Nutrition

Find it online: https://deliceflash.com/vegan-stuffed-potato-cakes/