1. Peel and chop the potatoes into small pieces. Boil potatoes until they’re about 80% cooked, but still ever so slightly firm. Meanwhile, preheat oven to 180. Add all the filling ingredients to a bowl, toss to combine, then place on a baking tray and cook for 20 minutes until the cauliflower has softened and the edges are starting to crisp.
2. Mash potatoes as they are without adding any vegan butter/ milk. Stir in the cumin, salt and pepper and mash again. Try to get them as smooth as possible, but it doesn’t matter if you still have a few small lumps.
3. Set aside the potatoes to cool. Once cool enough to handle with your hands, stir in the rice flour and then fully combine using your hands, or the dough option on your food processor (if you have one)
4. Divide your potato mix into 10 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. Lightly flour your hands and smooth the dough together in your hands to make the edges as smooth as possible. Repeat until you no longer have any remaining dough.
5. 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. They crisp up better pan fried.
6. To fry them – add approximately 2-3tbsp of oil in a pan and fry them on both sides until they’re golden brown.
7. 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!