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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