Vegan Potato Cakes (Print Version)
# Ingredients:
→ Dough
01 -
1 kg (2 pounds) potatoes, peeled and cubed
02 -
80 g (1/2 cup) white rice flour
03 -
40 g (1/3 cup) cornstarch or tapioca flour
04 -
Salt, pepper, and nutmeg to taste
→ Filling
05 -
250 g (3 cups) mushrooms, sliced
06 -
1/2 zucchini, diced
07 -
1 onion, chopped
08 -
1 bell pepper, diced
09 -
2 garlic cloves, minced
10 -
Salt and pepper to taste
11 -
1 tsp Italian spice blend
12 -
1 tsp onion powder
13 -
1 tsp garlic powder
14 -
1/2 tsp ground cumin
15 -
1/4 tsp red pepper flakes
→ Additional
16 -
Oil for frying
17 -
Vegan cheese, to taste (optional)
# Instructions:
01 -
Peel and chop the potatoes into small pieces. Cook them in salted water for about 20 minutes or until fork tender. Drain and mash them with a potato masher. Season with salt, pepper, and nutmeg. Allow to cool slightly before proceeding.
02 -
Once the mashed potatoes have cooled, add the rice flour and cornstarch. Mix everything together using your hands or a spoon until a soft, moldable dough forms. Avoid using a food processor to prevent the dough from becoming too sticky.
03 -
In a skillet, heat a little oil and sauté the chopped onion for about 3–4 minutes. Add the mushrooms, garlic, bell pepper, and zucchini. Continue cooking for a few minutes until tender. Season with salt, pepper, Italian seasoning, onion powder, garlic powder, cumin, and red pepper flakes.
04 -
Divide the dough into 8 equal portions (about 120g each). Roll into balls, press a well in the center, and add about 1½ tablespoons of filling into each. Add vegan cheese if desired. Gently seal the dough around the filling and flatten into thick cakes.
05 -
Heat 2 tablespoons of oil in a skillet over medium heat. Cook the potato cakes for about 3–4 minutes per side, or until golden and crispy. For an even crunchier texture, bake them at 375°F for an additional 20 minutes.
06 -
Let the cakes cool slightly before serving. Enjoy warm as a main dish or a snack.
# Notes:
01 -
Wheat or spelt flour may work, but reduce the amount since they absorb liquid differently.
02 -
If your potatoes are very starchy, try using only 1/4 cup rice flour.
03 -
This recipe yields about 8 cakes, each crispy on the outside and soft inside.