Vegan Stuffed Potato Cakes

Stopped by for a quick minute to share this with you. My sort of vegetarian now sort of vegan sister-in-law came over with some of her crazy friends which included a wild, and kinda scary in-your-face vegan, and two vegetarians who claim to be borderline vegans, neither of which they do on the weekends. We’ll leave it at that.

I hadn’t been shopping yet, so the cupboards were pretty bare, and I didn’t feel like jumping through all the hoops it would take to find a place to eat out where this mish mash of eating types would be happy. I wasn’t even sure I could finagle something out of what I had that would please part or most of them, never mind all of them. Well, darn, wouldn’t you know it, I did find something. It was something I marked on Instagram for myself and forgotten about. But I was smart enough not to run it by any of them. I just got busy cooking. Look!

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Be sure to follow @forkvegans for more 😋😍 Incredible Stuffed Potato Cakes! 📷 by @elavegan 🚨🚨Recipe: 8 Servings Dough: 1 kg potatoes 80 g white rice flour (1/2 cup) 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. (@elavegan suggest to 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. Filling: Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix. Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle and add about one and a half tablespoons of the filling. You can also add some vegan cheese in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes. Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy! 🙏 "stuffed potato cakes vegan gluten free" elavegan.com Tag a friend in the comments who’d totally love this recipe! 💛 Follow the official #thevegansclub pages ✅ @thevegansclub @thevegansclubtv @thevegansclublifestyle @thevegansclubhub Join and be part of our Facebo

A post shared by Awesome Vegan Recipes 🌱 (@forkvegans) on Jun 28, 2019 at 9:01am PDT

Don’t you love the name @forkvegans. LMVAO. I’ll let you figure out what that stands for.

I had everything the recipe called for except the bell pepper so added some chopped spring onions and diced baby carrots that needing using up. Oh, I didn’t have any vegan cheese but I had a good enough portion left of the vegan queso I made earlier in the week. It was great!

I also had the white rice flour (which I love) because I am kind of a flour hoarder as you know. You can get Bob’s Red Mill rice flour at just about any place including Kroger. It’s not crazy expensive. Just under $4 for a 1 lb. bag.

White rice flour is naturally gluten-free, rich in carbohydrates and low in fat. White rice flour can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces (I got that description off the bag — can’t you tell?). Grab some. You’ll like it.

I served my fabulous vegan cole slaw as a side which was out of this world with the potato cakes. My daughter made a big batch of raspberry lemonade. How happy we all were. Miraculous!

What’s cooking with you?

Have a great rest of the weekend. Hugs, Patsy.