STUFFED POTATO CAKES | VEGAN, GLUTEN-FREE RECIPE

For the dough, you’ll want potatoes, cornstarch, salt, pepper, nutmeg, and flour. I used rice flour to form the stuffed potato cakes gluten-free.

However, you'll additionally use flour or Triticum aestivum spelta flour, just in case you don’t have a protein intolerance. you may want a touch bit less flour tho' however you'll notice directly if the consistency of the dough is true.

You can fry them in a very pan, then they're crisp on the skin and gaga the within. If you would like them to be even additional crisp, you'll bake them to boot for regarding twenty minutes at 375 degrees Gabriel Daniel Fahrenheit within the kitchen appliance.

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 :
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