Stuffed potato cakes

These stuffed potato cakes (sometimes also called as "arepas") are a great comfort food and perfect for lunch or dinner. The recipe is vegan, gluten-free, nut-free, and easy to make.

Stuffed potato cakes

Ingredients
Dough:
  1. 1 kg potatoes (*see recipe notes)
  2. 80 g white rice flour (1/2 cup) (*see recipe notes)
  3. 40 g cornstarch or tapioca flour (1/3 cup)
  4. salt, pepper, nutmeg (to taste)

Filling:
  1. 250 g mushrooms, sliced (about 3 cups)
  2. 1/2 of a zucchini, diced
  3. 1 onion, chopped
  4. 1 bell pepper, diced
  5. 2 cloves of garlic, minced
  6. salt & pepper to taste
  7. 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:
  1. oil for frying
  2. 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. (Please do 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.