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Stuffed Potato Cakes

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

original recipe from Vegan Dad

List of Ingredients

3 large yukon gold potatoes
1 tsp salt
1 tbsp cf margarine
1 small onion, diced
1" piece of ginger, minced
1/2 tsp chili powder
1/2 tsp tumeric
1 tbsp chopped cilantro
1/2 cup frozen peas
1 tsp lemon juice
1/4 tsp garam masala
1/2 cup potato milk
1/4 tsp lemon juice
1/3 cup GF bread crumbs
oil for frying


Recipe

Boil potatoes with skins on for about 15 mins, until tender.

Drain and set aside to cool.

When cool, peel and mash.

Add 1/2 tsp of salt and knead for 1 min until smooth.

Set aside.

While potatoes are cooking, saute onion and ginger in the margarine over medium heat for 5 mins.

Add chili powder, tumeric, cilantro and cook for 1 min.

Add peas and mix well.

Add a splash of water if needed, and cook until peas are heated through.

Add lemon juice and garam masala and mix well.

Remove from heat and let cool.

Divide potato mixture into 5 or 10 pieces.

Flatten a piece in your hands and place a tbsp (less for smaller cakes) of the pea mixture of in the middle.

Fold potato mixture over and seal all sides.

Repeat.

Mix soy milk and lemon juice together in a small bowl.

Place breadcrumbs in a separate bowl.

Dip potato cake in the potato milk and roll in breadcrumbs.

Fry in oil over medium heat for 2-3 mins per side, until golden brown.

Drain potato cakes on a paper towel or paper bag and serve.