Stuffed Potato Cakes

Description:

Stuffed Potato Cakes are a delightful combination of crispy golden-brown exteriors and a flavorful, savory filling. This dish features mashed potato dough encasing a mixture of sautéed vegetables and optional vegan cheese, making it a perfect comfort food for any meal. The cakes are versatile and can be enjoyed as a main course or a side dish. They are also easy to make ahead and freeze for later use.

Ingredients:

Dough:

• 1 kg (2 pounds) potatoes (see notes)
• 80 g (½ cup) white rice flour (see notes)
• 40 g (⅓ cup) cornstarch or tapioca flour
• Salt, pepper, nutmeg (to taste)

Filling:

• 250 g (3 cups) mushrooms, sliced
• ½ zucchini, diced
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves 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 to taste (optional)

Instructions:

Preparing the Dough:

1. Boil the Potatoes: Peel the potatoes and cut them into small pieces. Cook in salted water for about 20 minutes until tender.
2. Mash the Potatoes: Drain the potatoes, season with salt, pepper, and nutmeg, and mash them with a potato masher. (Avoid using a food processor as it makes the potatoes sticky).
3. Cool and Mix: Allow the mashed potatoes to cool. Once cooled, add the white rice flour and cornstarch. Mix well using a spoon or your hands until the dough is smooth.

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Preparing the Filling:

4. Cook the Vegetables: Chop the vegetables into small pieces. In a pan, heat a little oil and fry the onion for about 3-4 minutes until translucent.
5. Add Remaining Vegetables: Add the mushrooms, garlic, bell pepper, and zucchini to the pan. Sauté for a few minutes until the vegetables are tender. Season with salt, pepper, Italian spice blend, onion powder, garlic powder, cumin, and red pepper flakes.

Assembling the Potato Cakes:

6. Form the Cakes: Divide the dough into 8 equal parts (about 1/2 cup or 120 g each). Form each part into a ball, create a well in the center, and add about 1 ½ tablespoons of the filling. If desired, add some vegan cheese.
7. Seal and Shape: Carefully seal the balls with additional dough and flatten them slightly to resemble thick pancakes.

Cooking the Potato Cakes:

8. Fry the Cakes: Heat approximately 2 tablespoons of oil in a pan over medium heat. Fry the potato cakes until golden brown on both sides, ensuring they are crispy on the outside and soft on the inside.
9. Optional Baking: For extra crunchiness, bake the fried potato cakes in the oven at 375°F (190°C) for about 20 minutes.

Additional Tips:

How to Freeze:

• Freezing the Dough: Shape the potato cakes and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag. Store for up to 2 months.
• Reheating: To reheat, bake the frozen potato cakes in a preheated oven at 375°F (190°C) for 25-30 minutes until heated through and crispy.

Storage:

• Refrigeration: Store any leftover potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Facts (per serving):

• Calories: 180
• Total Fat: 5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 250mg
• Total Carbohydrates: 32g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 4g

Serving Suggestions:

• These potato cakes can be served as a main dish or a side. Pair them with a fresh salad, dipping sauce, or a hearty soup for a complete meal.

Enjoy these delicious and versatile Stuffed Potato Cakes, perfect for any meal of the day!