Potato Cakes Stuffed with Peas and Vegetables

Albina Verveiko

Los Angeles

INGREDIENTS

2 lb potatoes 1 cup gluten-free flour 3 cups peas 1 carrot, peeled and chopped

1 onion, finely minced 2 garlic cloves, minced 1 leek, finely sliced (white part) 1 stalk celery, chopped

3 tbsp olive oil

Handful parsley, finely chopped 1⁄2 tsp smoked paprika 1 tsp salt, plus more to taste

1⁄4 tsp black pepper, plus more to taste

METHOD

Wash the potatoes, but leave on the skins. Boil the potatoes until fully cooked.
Heat 1 tbsp of olive oil in a large frying pan on medium heat. Add the onion, leek and garlic; cook and stir until onion is tender. Then add carrot, celery, peas, parsley and spices. Sauté everything for 10 to 12 minutes or until the carrot and peas are soft.
Peel the potatoes and mash with a fork or masher. Add the flour and salt to the mashed potatoes and mix well.
Take about 2 tablespoons of the potato dough and flatten into a disk, place one spoonful of vegetable mixture on top and cover with more potato dough and form into a disk.
Heat approximately 2 tablespoons of oil in a pan, and fry the potato cakes at medium heat until golden brown on both sides.
Serve with any vegan sauce. Enjoy.

THRIVE Magazine