Updated: Nov 11, 2020
So I love Porto's potato balls, so I wanted to find a similar way to make them in Gluten Free-Dairy Free combo. And I came across this recipe, and it was amazing! We even added a few things and it turned out even better than we expected.
VEGAN POTATO BALLS (Written by: Ela Vegan)
1 kg (2 pounds) potatoes (*see recipe notes)
80 g (1/2 cup) white rice flour (*see recipe notes)
40 g (1/3 cup) cornstarch or tapioca flour (1/3 cup)
salt, pepper, nutmeg (to taste)
250 g (3 cups) mushrooms sliced
1/2 of a zucchini diced
1 onion chopped
1 bell pepper diced
2 cloves of garlic minced
Salt & pepper to taste
1 tsp Italian spice blend
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp red pepper flakes
oil for frying
vegan cheese to taste (optional)
(WHAT WE RECOMMEND: Meat of some sort, more bell peppers, if you are not Dairy free - then cheese!)
TO MAKE THE DOUGH:
Peel the potatoes and cut them into small pieces. Boil in salted water for about 20 minutes.
Season the cooked potatoes with salt, pepper, and nutmeg. Use a potato masher to mash the potatoes. Please do not use a food processor, otherwise, the mashed potatoes will turn out sticky.
Let the mashed potatoes cool (in the meantime you can prepare the filling), then add flour and cornstarch. Mix well with a spoon or your hands.
TO MAKE THE FILLING:
Dice the veggies, fry the onion in a skillet with a little oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Fry the vegetables for a couple of minutes, season with salt, pepper, and the other spices.
Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle, and add about one and a half tablespoons of the filling. You can also add a little vegan cheese (I used vegan cheese sauce) in addition. Carefully “seal” the balls with more dough and flatten them slightly to make them look like thick pancakes. I recommend watching the video for visual instructions.
Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. I often put a lid on the skillet to cook them. They will be crunchy on the outside and soft on the inside. If you want them to be even crunchier, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit (ca. 190 °C) in the oven.