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Potato Cakes Stuffed with Peas and Vegetables

Albina Verveiko

Los Angeles

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Instagram: @albinasveganfood

INGREDIENTS
 

2 lb potatoes
1 cup gluten-free flour
3 cups peas
1 carrot, peeled and chopped

1 onion, finely minced
2 garlic cloves, minced
1 leek, finely sliced (white part)
1 stalk celery, chopped

3 tbsp olive oil

Handful parsley, finely chopped
1⁄2 tsp smoked paprika
1 tsp salt, plus more to taste

1⁄4 tsp black pepper, plus more to taste
 

METHOD

  • Wash the potatoes, but leave on the skins. Boil the potatoes until fully cooked.
     

  • Heat 1 tbsp of olive oil in a large frying pan on medium heat. Add the onion, leek and garlic; cook and stir until onion is tender. Then add carrot, celery, peas, parsley and spices. Sauté everything for 10 to 12 minutes or until the carrot and peas are soft.
     

  • Peel the potatoes and mash with a fork or masher. Add the flour and salt to the mashed potatoes and mix well.
     

  • Take about 2 tablespoons of the potato dough and flatten into a disk, place one spoonful of vegetable mixture on top and cover with more potato dough and form into a disk.
     

  • Heat approximately 2 tablespoons of oil in a pan, and fry the potato cakes at medium heat until golden brown on both sides.
     

  • Serve with any vegan sauce. Enjoy.

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