Potato Cakes with Mushroom Filling

 Ingredients:

Dough

2 lbs. potatoes

1/2 cup rice flour

1/3 cup potato starch

salt, pepper and nutmeg to taste

Filling

3 cups mushrooms, chopped

1/2 zucchini, diced

1 onion, chopped

1 bell pepper, diced

2 garlic cloves minced

salt and pepper to taste

1 tsp Italian spice

1 tsp onion powder

1 tsp garlic powder

1/2 tsp cumin

1/4 tsp red pepper flakes

Oil for frying

Method:

Chop and boil potatoes until soft.  Let cool.

Mix together first four lines of ingredients, form into a dough, by hand or in a food processor on dough setting.

In a fry pan mix together remaining ingredients and sauté until moisture is evaporated.  

Form dough into one-inch rounds, spread out into a disc shape, place a spoonful of mushroom mixture to the middle and wrap the dough around it, sealing into a ball.  

Preheat oven to 375 degrees F.

In another fry pan lightly fry the balls, then place on a baking sheet.  Bake for 20 minutes.

Dip in Vegan Cheese Sauce for added flavor.