Stuffed potato cakes
Thursday, February 14, 2019
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These stuffed potato cakes (sometimes also called as "arepas") are a great comfort food and perfect for lunch or dinner. The recipe is vegan, gluten-free, nut-free, and easy to make.
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
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. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
- 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.