Stuffed Potato Cakes

Name: Stuffed Potato Cakes
Total time: 50 min
Yield: 8 potato cakes
Cuisine: Dominican Republic
Ingredients: Oil for frying; 1 bell pepper, diced; 1000 g (35.3 oz) Yukon Gold or Russet potatoes (see notes); ⅓ cup (40 g/1.4 oz) cornstarch or tapioca flour/starch; ½ tsp cumin; ½ cup (80 g/2.8 oz) white rice flour (or regular flour, if not GF); 250 g (8.8 oz) fresh mushrooms, sliced; 2 garlic cloves, minced; Salt, pepper, and nutmeg to taste; Vegan cheese to taste (optional); 1 onion, chopped; 1 tsp garlic powder; ¼ tsp red pepper flakes; ½ zucchini, diced; 1 tsp Italian spice blend; Salt and pepper to taste; 1 tsp onion powder

Preparation info

8
potato cakes

Difficulty
Easy
Ready in
50 min

Appears in

Simple and Delicious Vegan

By Michaela Vais

Published 2023

About

Ingredients

Dough

1000 g (35.3 oz) Yukon Gold or Russet potatoes (see notes)
Salt

Americas
Dominican Republic
Snack
Caribbean
Gluten-free
Vegan

Method

Instructions

Dough

Peel the potatoes, cut them into 2-inch pieces, and cook them in salted water for 20 minutes, or until tender but not mushy.
Season with salt, pepper, and nutmeg, and mash them with a potato masher or ricer. (Please do not use a food processor, or the mashed potatoes will be gloopy.)
Allow t