If you’re looking for a comforting and delicious dish that’s perfect for any time of the day, these Stuffed Potato Cakes are the answer. This recipe combines a crispy, golden potato dough with a savory vegetable filling that’s packed with flavor. The dough, made from mashed potatoes, rice flour, and cornstarch, has a tender yet firm texture, while the filling features a delightful medley of mushrooms, zucchini, onions, and bell peppers seasoned with a blend of spices. These potato cakes are perfect as an appetizer, snack, or even a main course. They are not only vegetarian but can easily be made vegan, making them a versatile dish that everyone can enjoy. Serve them with your favorite dipping sauce, and you have a satisfying and tasty treat that will please even the pickiest eaters.
Ingredients:
For the Dough:
- 1 kg (2 pounds) potatoes, peeled and chopped
- 80 g (½ cup) white rice flour (see notes)
- 40 grams (about ⅓ cup) of 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 garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian spice blend
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
Additional Ingredients:
- Oil for frying
- Vegan cheese to taste (optional)
Instructions:
Prepare the Potatoes:
- Peel and chop the potatoes into small pieces.
- Boil them in a large pot of salted water until they are fork-tender, about 15-20 minutes.
- Remove the potatoes from the water and mash them until creamy and smooth.
- Let them cool slightly.
Make the Dough:
- Add the rice flour and cornstarch to the mashed potatoes, along with salt, pepper, and a pinch of nutmeg.
- Mix well until the dough is smooth and slightly sticky.
- If the dough is too sticky, add a little more rice flour until it’s manageable.
Prepare the Filling:
- Heat a tablespoon of oil in a skillet over medium heat.
- Incorporate the diced onion and cook for 2-3 minutes until it becomes soft and translucent.
- Add the minced garlic, sliced mushrooms, diced zucchini, and bell pepper.
- Cook for about 5-7 minutes until the vegetables are tender and the mushrooms have released their moisture.
- Season the filling with salt, pepper, Italian spice blend, onion powder, garlic powder, cumin, and red pepper flakes.
- Mix thoroughly and continue cooking for an additional 2-3 minutes. Take off the heat and let it cool for a bit.
Assemble the Potato Cakes:
- Take a small amount of potato dough and flatten it in the palm of your hand to form a small disk.
- Place a spoonful of the vegetable filling in the center of the disk. If using, add a small amount of vegan cheese on top of the filling.
- Carefully fold the edges of the dough over the filling and shape it into a ball or patty, sealing the filling inside.
Cook the Potato Cakes:
- Heat a few tablespoons of oil in a large skillet over medium heat. Fry the potato cakes in batches, cooking each side for about 3-4 minutes or until golden and crispy. Add more oil as needed.
- Remove the cooked potato cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve:
- Serve the Stuffed Potato Cakes hot, with your favorite dipping sauce, such as vegan sour cream, tomato sauce, or a spicy mayo.
Conclusion:
These Stuffed Potato Cakes are a delicious and versatile dish that’s perfect for any occasion. The crispy potato exterior encases a savory and flavorful vegetable filling, creating a satisfying snack or meal that’s sure to be a hit. Whether you’re making them for a party, a family dinner, or just as a tasty treat for yourself, these potato cakes are a must-try. Feel free to customize the filling with your favorite vegetables and spices to make them your own. Enjoy these delightful potato cakes with a dipping sauce of your choice, and savor the comforting flavors of this fantastic dish.
Savory Stuffed Potato Cakes: A Delightful Crispy Snack with a Flavorful Veggie Filling
A crispy and delicious recipe for Stuffed PotatoCakes with a savory vegetable filling. Perfect as an appetizer, snack, or maindish, these potato cakes are easy to make and can be enjoyed by everyone.
- For the Dough:
- 1 kg 2 pounds potatoes, peeled and chopped
- 80 g ½ cup white rice flour (see notes)
- 40 grams about ⅓ cup of 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 garlic (minced)
- Salt and pepper to taste
- 1 teaspoon Italian spice blend
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- Additional Ingredients:
- Oil for frying
- Vegan cheese to taste (optional)
- Prepare the Potatoes:
- o Peel and chop the potatoes into small pieces.
- o Boil them in a large pot of salted water until they are fork-tender, about 15-20 minutes.
- o Remove the potatoes from the water and mash them until creamy and smooth.
- o Let them cool slightly.
- Make the Dough:
- o Add the rice flour and cornstarch to the mashed potatoes, along with salt, pepper, and a pinch of nutmeg.
- o Mix well until the dough is smooth and slightly sticky. If the dough is too sticky, add a little more rice flour until it’s manageable.
- Prepare the Filling:
- o Heat a tablespoon of oil in a skillet over medium heat.
- o Incorporate the diced onion and cook for 2-3 minutes until it becomes soft and translucent.
- o Add the minced garlic, sliced mushrooms, diced zucchini, and bell pepper.
- o Cook for about 5-7 minutes until the vegetables are tender and the mushrooms have released their moisture.
- o Season the filling with salt, pepper, Italian spice blend, onion powder, garlic powder, cumin, and red pepper flakes.
- o Mix thoroughly and continue cooking for an additional 2-3 minutes. Take off the heat and let it cool for a bit.
- Assemble the Potato Cakes:
- o Take a small amount of potato dough and flatten it in the palm of your hand to form a small disk.
- o Place a spoonful of the vegetable filling in the center of the disk. If using, add a small amount of vegan cheese on top of the filling.
- o Carefully fold the edges of the dough over the filling and shape it into a ball or patty, sealing the filling inside.
- Cook the Potato Cakes:
- o Heat a few tablespoons of oil in a large skillet over medium heat. Fry the potato cakes in batches, cooking each side for about 3-4 minutes or until golden and crispy. Add more oil as needed.
- o Remove the cooked potato cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve:
- o Serve the Stuffed Potato Cakes hot, with your favorite dipping sauce, such as vegan sour cream, tomato sauce, or a spicy mayo.