STUFFED POTATO CAKES | VEGAN, GLUTEN-FREE RECIPE #vegetarian #lunch

These vegetarian potato cakes (which are like "arepas") are loaded down with mushrooms, veggies, and veggie lover cheddar. This stunning solace feast is ideal for lunch or supper. The formula is veggie lover (without dairy), sans gluten, and simple to make.

Have you at any point made stuffed potato cakes? If not, you out this formula an attempt since potato cakes taste completely astonishing! I needed to make the vegetarian potato cakes extremely uncommon and that is the reason I stuffed them with mushrooms, veggies, and vegetarian cheddar. What's more, the outcome truly persuaded me.

The incredible thing about this formula is that you can change it as you like. For instance, you can likewise utilize tomatoes, corn, spinach or different vegetables. The potato cakes dependably taste heavenly and never get exhausting.

Also Try Our Recipe : EASY ONE HOUR PULL-APART GARLIC ROLLS

Ingredients
Dough:

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

Filling:

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

Notes

• Wheat flour or spelt flour might work as well but you will most likely need less.
• If the potatoes are extremely floury I would recommend using less rice flour, e.g. just 1/4 cup. The dough shouldn't be too dry or crumbly.
• Recipe makes about 8 potato cakes. Nutrition facts are for one potato cake.

For more detail : bit.ly/2I8KjlT

Read More Our Recipe : Carrabba’s Olive Oil Bread Dip