INGREDIENTS
- Time:
- – 2 giant potatoes.
- – 80 g of rice flour.
- – 40 g of corn starch.
- – Salt, pepper and nutmeg.
- Stuffed:
- – 250 g of filleted mushrooms.
- – ½ zucchini minimize into brunoise.
- – 1 small onion in brunioisse.
- – ½ bruniosse pink bell pepper.
- – 2 cloves of minced garlic.
- – Salt, pepper, cumin, floor chili, garlic powder and onion powder.
- – Diced vegan cheese.
STUFFED POTATO CAKES with mushrooms, zucchini, onion, cheese and plenty of extra flavors that you’ll love! strive your self with one other vegetarian recipe scrumptious and wholesome
PROCEDURE:
1. Mash the potatoes and add the flour, cornstarch and
condiments. Season properly, if obligatory add a splash of olive oil. Reserve till cool.
2. For the filling, sauté the mushrooms, zucchini, onion, bell pepper and garlic in a frying pan with oil till they’re tender. Season with salt, pepper, cumin, floor chili, garlic powder and onion powder to style.
3. Cool the filling within the fridge.
4. As soon as all the pieces is chilly, make small baskets of puree within the palm of your hand, fill it and add some cubes of vegan mozzarella (if you cannot get it, no drawback, you’ll be able to go with out it).
5. Repeat the process with all of the potato dough and the filling.
6. Preheat a big frying pan with a bit oil and seal on each side.
