Stuffed Potato Cakes (Vegan, Gluten-Free)
These vegan potato cakes are stuffed with mushrooms, veggies, and vegan cheese. This amazing comfort meal is perfect for lunch or dinner, and it's vegan (dairy-free), gluten-free, and easy to make.
Ingredients
Main ingredients
- 1 kg potatoes good for mash and structure
- 80 g white rice flour acts as gluten free binder
- 40 g cornstarch or tapioca flour for extra hold
- salt, pepper, and nutmeg to taste
- 250 g mushrooms sliced
- 0.5 zucchini diced
- 1 onion chopped
- 1 bell pepper diced
- 2 cloves garlic minced
- oil for frying
- vegan cheese to taste
Instructions
Instructions
- Boil your potatoes in a large pot until they are tender. Then drain and let them cool.
- Mash those potatoes until smooth. Add your white rice flour, cornstarch, salt, pepper, and nutmeg. Mix well.
- Heat some oil in a skillet, sauté onion, zucchini, bell pepper, and garlic until soft. Add mushrooms, cook until browned.
- Scoop potato mix, flatten, add a spoonful of mushroom mix, wrap and seal.
- Heat oil in a non-stick skillet over medium, cook patties 5-6 minutes per side until golden brown.
- Serve warm and optionally sprinkle with vegan cheese.
Notes
Serve warm. Recipe makes about 8 potato cakes. Optional to add vegan cheese.