Potato Cakes Stuffed with Mushrooms

Makes 9 Cakes

Ingredients

• 2 tsp garlic powder 
• 2 tbsp nutritional yeast
• 1 small onion, finely chopped
• Handful dill, finely chopped
• 140g (1/2 cup) rice flour (can sub with white flour for non-gluten free option)
• Salt and pepper

Method

1. Wash, peel and dice potatoes.
2. Boil the potatoes with bay leaves until fully cooked.
3. While potatoes are cooking, heat one tablespoon of the oil in a large pan.
4. Add the onion and mushrooms to the pan and cook on medium-low heat for a few minutes, then add the walnuts. Stir occasionally until all the liquid has evaporated. This will take about 15-20 minutes.
5. Season to taste with salt and pepper, garlic powder and nutritional yeast.
6. Once the potatoes are cooked, drain them well and mash with fork or masher, do not use a food processor as it’ll turn the potatoes watery. Season to taste, then cool the potatoes.
7. Add the flour and dill to the mashed potatoes and mix well.
8. Take about 2 tablespoons of the potato dough and flatten into a disk, place one spoonful of mushroom mixture and cover with more potato dough and form into a disk.
9. Once all the potato cakes are assembled, heat the remaining tablespoon of oil in a large pan. Use more oil if needed.
10. Place potato cakes on the pan and fry for about 5 minutes until they turn golden, flip and fry for another 5 minutes until golden.
11. Serve with any leftover mushroom mixture and some lemon juice or mustard.

Per 100g Calories: 144, Carbohydrates: 18.0g, Sugars: 1.1g, Fat: 5.6g, Saturates: 0.7g, Protein: 4.1g, Salt: 0.05g