Very good days! Today I bring you the stuffed mini potato cakes that you liked so much on Instagram . A slightly different and somewhat more elaborate recipe, perfect to surprise without having to spend money.
As I say, it is one of those easy and cheap recipes. This recipe makes 6 mini potato cakes. They are quite easy to prepare, it just requires a little patience and skill. In addition, the ingredients to make them can be found in any store and for -1€: potato, onion, mushrooms, spices and flour. In this case, I used wholemeal spelled flour, but you can use wheat flour or a gluten-free flour.
3 medium potatoes
3 tablespoons spelled flour (or your usual flour)
Step by step
- Peel and cut the potatoes into medium-sized cubes.
- Put them to cook until they are well cooked and can be easily pierced with a fork.
- Meanwhile, Finely chop the onion and sauté it, greasing the pan with a little olive oil.
- When the onion turns colour, add the finely chopped mushrooms.
- Sauté until well browned and add 1/2 cup of tomato sauce.
- Brown for a few minutes and turn off the heat. Reserve.
- When the potatoes are ready, remove them from the water and place them in a bowl.
- Add basil, garlic powder, parsley and salt to taste (you can look at the quantities I used in the photo below).
- Crush and mix, while gradually adding the 1/3 cup of water. In this way we will get a slightly creamier puree.
- When it is well mixed, add 3 tablespoons of spelled flour and mix very well, until you get a dense and moldable dough.
- With With clean hands, take a large piece of dough (about the size of the inside of your fist) and shape it into a ball.
- Then, flatten the inside until you create a “volcano”. Look at the photo below.
- Fill with the sautéed tomato sauce.
- We take another portion of dough, this time a little smaller, we shape it into a ball, we flatten it. With this piece of dough we will make the “lid” that closes the “volcano”.
- Place the lid on the “volcano”.
- Pinch the sides until we get “close” and with the fingers slightly moistened in water, we seal the corners well so that the sauce does not escape. Just patting the dough with wet fingers will be enough to perfect the edges.
- Repeat the process until all the dough and filling are used up, and place the potato cakes on a baking tray lined with baking paper.
- We bake at 180 degrees, turned on from below, until the dough is toasted.
- When the base of our potato cake is toasted, we turn it over and toast it for the other side.
- And that’s it! We serve hot.