Stuffed Potato Cakes

Adapted from Elavegan

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Ingredients

Dough:

• 2 pounds potatoes

• 1/2 cup white rice flour

• 1/3 cup cornstarch

• salt, pepper & nutmeg to taste

Filling:

• 1/2 onion

• 2 cups mushroom - sliced

• 1 red pepper

• 1 zucchini

• 1/2 cup black beans

• juice of 1/2 lemon

• 1 tbsp Italian spice (or any spice/herb you prefer)

• 3 tbsp vegetable oil - divided

• salt & pepper

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Instructions

Dough:

1. Peel the potatoes, cut them in small pieces and cook them in salted water for about 20 minutes.

2. Season with salt, pepper & nutmeg and mash them with a potato masher.

3. Allow the mashed potato to cool (in the meantime prepare the filling) and then add flour and cornstarch. Mix well using your hands.

Filling:

1. Chop all veggies into small pieces. Fry the onion in a big pan with 1 tbsp of the vegetable oil for a couple of minutes and add the rest of the vegetables. Sauté for a couple of minutes and add the black beans. Add lemon juice and season with salt, pepper and herbs. Let it cool a little.

2. Form the dough into balls making a well in the middle and add two tbsp of the veggie filling. Seal the cakes with more dough and flatten them slightly to make them look like thick pancakes.

3. Heat 2 tbsp of oil in a pan and fry the potato cakes at medium heat (covered) until golden brown on both sides.

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