STUFFED POTATO CAKES

INGREDIENTS:
Dough:
  1. 1 kg (2 pounds) potatoes (see notes)
  2. 80 g (½ cup) white rice flour (see notes)
  3. 40 g (⅓ cup) cornstarch or tapioca flour (1/3 cup)
  4. salt, pepper, nutmeg (to taste)
Filling:
  • 250 g (3 cups) mushrooms sliced
  • ½ of a zucchini diced
  • 1 onion chopped
  • 1 bell pepper diced
  • 2 cloves of garlic minced
  • Salt & pepper to taste
  • 1 tsp Italian spice blend
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ¼ tsp red pepper flakes
Additional Ingredients:
  • oil for frying
  • vegan cheese to taste (optional)
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