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Stuffed Potato Cakes (Vegan, Gluten-Free)

Stuffed Potato Cakes (Vegan, Gluten-Free)

These delicious Stuffed Potato Cakes are a vegan and gluten-free meal option stuffed with mushrooms and veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Snack
Cuisine vegan
Servings 8 potato cakes
Calories 197 kcal

Equipment

  • pan
  • potato masher
  • cutting board
  • knife

Ingredients
  

Dough

  • 1 kg potatoes (see notes)
  • 80 g white rice flour (see notes)
  • 40 g cornstarch or tapioca flour (⅓ cup)
  • salt to taste
  • pepper to taste
  • nutmeg to taste

Filling

  • 250 g mushrooms sliced
  • ½ of a zucchini diced
  • 1 onion chopped
  • 1 each bell pepper diced
  • 2 cloves garlic minced
  • salt to taste
  • 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
 

Dough

  • Peel potatoes, cut into small pieces, and cook in salted water for about 20 minutes.
  • Season with salt, pepper, and nutmeg and mash them with a potato masher.
  • Allow the mashed potatoes to cool, then add flour and cornstarch and mix well.

Filling

  • Chop the veggies, fry the onion for 3-4 minutes, then add the mushrooms, garlic, peppers, and zucchini. Sauté.
  • Split the dough into 8 parts, form into balls, make a well, and add filling.
  • Seal the balls with more dough and fry in oil until golden brown.
  • Optional: Bake for 20 minutes at 375°F for extra crunchiness.

Notes

Wheat flour or spelt flour might work as well. Adjust flour based on potato type.

Nutrition

Serving: 1potato cakeCalories: 197kcalCarbohydrates: 37gProtein: 4.2gFat: 2.2gFiber: 3.8gSugar: 3.2g
Keyword Gluten-Free, Stuffed Potato Cakes, Vegan
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