Name: Stuffed Potato Cakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Fusion
Ingredients: 250 g potato; 20 g white rice flour; 10 g cornstarch; 0.75 g salt; 0.25 g black pepper; 0.25 g nutmeg; 62.5 g mushroom; 25 g zucchini; 18.75 g onion; 25 g bell pepper; 0.5 clove garlic; 1.25 g italian spice blend; 1.25 g onion powder; 1.25 g garlic powder; 0.63 g cumin; 0.05 g red pepper flakes; 7.5 ml vegetable oil

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Stuffed Potato Cakes

Stuffed Potato Cakes

Savory potato cakes filled with a mushroom and vegetable medley, suitable for an omnivore diet.

Source

Ingredients:

250
g
potato
20
g
white rice flour
10
g
cornstarch
0.75
g
salt
0.25
g
black pepper
0.25
g
nutmeg
62.5
g
mushroom
25
g
zucchini
18.75
g
onion
25
g
bell pepper
0.5
clove
garlic
1.25
g
italian spice blend
1.25
g
onion powder
1.25
g
garlic powder
0.63
g
cumin
0.05
g
red pepper flakes
7.5
ml
vegetable oil

Preparation Time: 25 minutes

Cooking Time: 20 minutes

Instructions:

Boil the potatoes until tender. Drain and mash them thoroughly.
In a bowl, mix the mashed potatoes with white rice flour, cornstarch, salt, pepper, and nutmeg.
In a pan, sauté the sliced mushrooms, diced zucchini, chopped onion, diced bell pepper, and minced garlic until softened.
Add salt, pepper, Italian spice blend, onion powder, garlic powder, cumin, and red pepper flakes. Cook for another 5 minutes, then set aside.
Take a portion of the potato dough and flatten it into a disc in your palm.
Place a spoonful of the vegetable and mushroom filling in the center of the disc.
Bring the edges of the dough together to enclose the filling, forming a small cake.
Heat oil in a pan over medium heat.
Fry the stuffed potato cakes until golden brown and crispy on all sides.
Serve hot.

Nutrition	Per Serving 427 g	Per 100g
Energy	418.6 kcal	98 kcal
Protein	9.9 g	2.3 g
Fibre	8.9 g	2.1 g
Salt	0.8 g	0.2 g
Sugar	5.5 g	1.3 g
Carbohydrates	77.7 g	18.2 g
Fat	7.9 g	1.9 g

Environmental	Per Serving 427 g	Per 100g
CO2	1.4 kg	0.3 kg
Water	3591.8 l	842.0 l

250
g
potato
20
g
white rice flour
10
g
cornstarch
0.75
g
salt
0.25
g
black pepper
0.25
g
nutmeg
62.5
g
mushroom
25
g
zucchini
18.75
g
onion
25
g
bell pepper
0.5
clove
garlic
1.25
g
italian spice blend
1.25
g
onion powder
1.25
g
garlic powder
0.63
g
cumin
0.05
g
red pepper flakes
7.5
ml
vegetable oil

Boil the potatoes until tender. Drain and mash them thoroughly.

In a bowl, mix the mashed potatoes with white rice flour, cornstarch, salt, pepper, and nutmeg.

In a pan, sauté the sliced mushrooms, diced zucchini, chopped onion, diced bell pepper, and minced garlic until softened.

Add salt, pepper, Italian spice blend, onion powder, garlic powder, cumin, and red pepper flakes. Cook for another 5 minutes, then set aside.

Take a portion of the potato dough and flatten it into a disc in your palm.

Place a spoonful of the vegetable and mushroom filling in the center of the disc.

Bring the edges of the dough together to enclose the filling, forming a small cake.

Heat oil in a pan over medium heat.

Fry the stuffed potato cakes until golden brown and crispy on all sides.

Serve hot.