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.