Description
Polish potato cakes reveal culinary magic with plant-based ingredients, bringing vegan “placki ziemniaczane” to delightful life. Crispy golden edges and hearty interior invite hungry diners to savor each comforting bite of this traditional Eastern European delight.
Ingredients
Scale
Main Ingredients:
- 1 kg (2 pounds) potatoes
- 250 g (3 cups) mushrooms, sliced
Flour and Thickeners:
- 80 g (1/2 cup) white rice flour
- 40 g (1/3 cup) cornstarch or tapioca flour
Vegetables and Seasonings:
- 1/2 zucchini, diced
- 1 onion, chopped
- 1 bell pepper, diced
- 2 cloves of garlic, minced
- Salt
- Pepper
- Nutmeg
- 1 teaspoon Italian spice blend
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes
Additional Ingredients:
- Oil for frying
- Vegan cheese (optional)
Instructions
- Transform boiled potatoes into a smooth, pliable dough by mashing them thoroughly with a potato masher. Infuse the mashed potatoes with a delicate blend of salt, pepper, and nutmeg, allowing the mixture to cool completely. Incorporate rice flour and cornstarch, kneading until a uniform, cohesive dough emerges.
- Craft a vibrant vegetable medley by sautéing onions in a lightly oiled pan until translucent. Introduce mushrooms, garlic, bell peppers, and zucchini, cooking until the vegetables soften and release their aromatic essence. Elevate the filling with a harmonious blend of seasonings, including Italian herbs, onion and garlic powders, cumin, and a sprinkle of red pepper flakes.
- Partition the potato dough into eight equal portions, gently shaping each into a round. Create a delicate cavity in the center of each dough ball, carefully nestling a generous spoonful of the prepared vegetable mixture. For an indulgent touch, tuck a small amount of vegan cheese within the filling. Meticulously seal the edges, transforming each ball into a flattened, pancake-like shape.
- Warm a skillet with oil, then gently place the potato cakes into the sizzling surface. Fry each side until a golden, crisp exterior develops, approximately 4-5 minutes per side. The goal is a perfectly caramelized, crunchy exterior that hints at the flavorful interior.
- For enthusiasts of ultimate crispiness, transfer the fried potato cakes to a preheated oven. Bake at 375°F for 20 minutes, allowing the exterior to achieve an additional layer of crunch while maintaining the tender, flavorful interior.
Notes
- Choose starchy potatoes like Russet or Yukon Gold for the best texture and binding properties in your potato cakes.
- After boiling potatoes, let them steam dry for a few minutes to prevent excess water from making the dough too wet and difficult to handle.
- Toast your spices in the pan before adding vegetables to intensify their aromatic qualities and create deeper flavor complexity.
- Replace rice flour with gluten-free alternatives like almond flour or potato starch to maintain the recipe’s structure while accommodating gluten-sensitive diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snacks, Lunch, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 260
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg