Loaded Potato Cakes

 

 

If you’re following along on IG, you know that I am about to head to Japan to watch the rugby final…yeah lucky me! Long-haul flights can be really exhausting, but I find that they give me a decent amount of time to read and catch up on the happenings of the world and watch downloaded Netflix shows and movies that I otherwise would never get a chance to watch. But before zipping up my oversized suitcase and kick starting my long journey to Tokyo (Note to self-Book a Cryo session to jolt myself out of my jet lag haze, as soon as I have touched down!), I’m super excited to share this week’s super yum recipe! I hope you will enjoy these loaded potato cakes as much as I do!

Ingredients

For the Dough (to make 8-10 cakes):

1 kg potatoes, cooked, peeled and diced
3/4 cup gluten-free flour.
1/3 cup tapioca flour
Salt & pepper to taste

For the Filling:

3 cups of mushrooms, finely chopped
1 onion, finely sliced
2 garlic cloves, minced
1/2 tsp. cumin
A Handful of parsley, roughly chopped
1 tsp
Italian herbs mix
1-2 tsp nutritional yeast
1 tbsp olive oil
Juice of 1 lime
Salt & pepper to taste
Pinch of cayenne pepper
Extra olive oil or coconut oil for frying

Method

1. Mash the potatoes with a potato masher and season with salt, and pepper.
2. Cool the mashed potatoes, then add the flours and stir with a spoon until well combined.
3. In a pan, fry the onion in a little bit of oil until translucent.
4. Add the mushrooms, garlic and cumin and sauté everything until fragrant.
5. Season with salt, pepper, and the Italian herbs mix.⠀
6. Take a couple of tablespoons of the dough at a time and shape them into balls.
7. Make a hole and add about a tablespoon of the mushroom mixture in the middle, then cover the hole with more of the potato mixture and shape into round potato balls.
8. Slightly press them down to flatten them.
9. Bake for 15 minutes or until lightly golden around the edges.