Spoiler: this recipe is one of my favourites this May. And although making potato dough sounds a little complicated, this recipe is a lot easier than it looks. These stuffed potato cakes are perfect for so many occasions, as a main or a side, and are extremely flexible. The recipe I’m sharing today is for a Mediterranean vegetable stuffed potato cakes recipe, but they can be filled with pretty much any vegetable/ seasoning combination of your choice.
Now, I’ve made potato cakes several times before, but this was my first time making them as a potato dough. Originally, I wasn’t sure if the final product was going to be worth the extra time and effort – there’s no other way now. The dough method is a million times better than a plain potato cake.
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Nutritional Information
The following nutritional information is based on frying the potato cakes at the end rather than baking them. Total calories differ for the two methods, but make minimal differences to the vitamin/ mineral content of either.
Each serving contains 75% of the recommended daily amount of vitamin C, a quarter of your daily B6 and 10% of the RDA of vitamins K, A and B3.
Per potato cake, you’ll receive 4.2g of fibre and 3.5g of protein.
Substitutions
As I mentioned above, you can customise this recipe in so many ways, using just about any vegetable you want. They’re perfect for adapting to seasonal eating too.
Rice flour – if you’re not gluten free, you can substitute the rice flour for what or spelt flour, but keep an eye on the texture of the dough as you may not need the exact same amount of a non GF flour. However, for those of you who do need to keep this gluten free, don’t switch to regular free from flour. I find it makes the dough too dry.
How to store and does it keep?
Store in an airtight container in the fridge and they should keep for 4-5 days. You can store them both cooked and needing reheating and as formed potato cakes prior to the final stage of cooking.
Stuffed Potato Cakes Recipe
A delicious carb based comfort food with a nutritious filling, perfect for lunches or dinners.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Stuffed Potato Cakes Recipe
Ingredients
- 1 kg white potatoes
- 70 g rice flour
- 40 g cornflour
- 1 tbsp Italian herb
- Pinch garlic powder
- Salt and pepper
Filling
- 1 pepper diced
- ½ courgette diced
- 60 g sundried tomatoes drained weight
- 10 garlic stuffed queen olives
- Generous amount black pepper
Instructions
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Peel and chop the potatoes into small pieces. Boil potatoes until they’re about 80% cooked, but still ever so slightly firm.
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Mash potatoes as they are without adding any vegan butter/ milk. Stir in the Italian herbs, salt, pepper and garlic seasoning and mash again. Try to get them as smooth as possible, but it doesn’t matter if you still have a few small lumps.
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Set aside the potatoes to cool and start prepping the filling. Once cool, stir in the rice flour and cornflour, then fully combine using your hands.
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Add all of the filling ingredients to a large frying pan on medium heat and cook for 4-5 minutes. I didn’t add any oil, only using the excess reside from the sundried tomatoes, but add a couple of sprays of fry spray if your pan isn’t non-stick.
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Divide your potato mix into 8 equal servings. Then split each serving into two, roughly two thirds and one third in size. Take the larger piece of potato dough and shape into a circle, and make a small well with the edges. Fill the well with the prepared filling, then use the remaining third to create a lid for your well. Smooth the dough together in your hands to make the edges as smooth as possible. Repeat until you no longer have any remaining dough.
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You can cook your potato cakes one of two ways, one involves a small amount of oil to seal your edges, then placing them in the oven to crisp up. The other method skips the oven, but uses more oil to shallow fry them.
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To fry them – add approximately 2-3tbsp of oil in a pan and fry them on both sides until they’re golden brown
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To bake them – add approximately 2 tsps of oil to a pan and lightly fry them for about 2 minutes on each side, then bake at 190c for approximately 20-25 minutes, flipping half way, until golden brown.
Serve and enjoy!
Do you love the sound of these as much as I did? How would you fill your stuffed potato cakes?
Until tomorrow,
Sophie
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