Cheese Stuffed Vegetable Cakes
Cheese Stuffed Vegetable Cakes
Ingredients
For the Vegetable Cakes
- 3 potatoes, large, peeled and cut into chunks
- 2 carrots, large, peeled and cut into chunks
- 1 head broccoli, chopped
- 1/4 cup cornstarch, or arrowroot powder, tapioca flour, or regular flour
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mozzarella cheese, shredded
- 1/4 cup mozzarella cheese, cubed, for stuffing
- as needed olive oil, for pan-frying
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a boil. Add the peeled and chunked potatoes to the boiling water. Cook for 5 minutes.
⏱️ 7 min
- 2
Add the peeled and chunked carrots to the pot with the potatoes. Cook for another 3 minutes.
⏱️ 5 min
- 3
Add the chopped broccoli florets to the pot with the other vegetables. Continue to boil until all vegetables are tender, about 5-7 minutes more.
⏱️ 7 min
- 4
Once the vegetables are cooked and tender, drain them thoroughly in a colander. Transfer the drained vegetables into a large bowl. Using a potato masher, mash the vegetables together until they are well combined and mostly smooth, but still retain some texture.
⏱️ 5 min
- 5
To the mashed vegetable mixture, add the 1/4 cup of cornstarch (or your chosen alternative starch), 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 cup of shredded mozzarella cheese. Mix all the ingredients thoroughly until well combined.
⏱️ 5 min
- 6
Take a portion of the vegetable mixture in your hands and flatten it slightly to form a small patty. Place a few cubes of mozzarella cheese (from the 1/4 cup cubed mozzarella) in the center of the patty. Carefully fold the vegetable mixture around the cheese, enclosing it completely. Shape the mixture into a compact, round cake. Repeat this process with the remaining mixture and cheese. (You can also choose to leave them plain without stuffing if desired).
⏱️ 10 min
- 7
Heat a large pan over medium heat with a generous amount of olive oil. Once the oil is hot, carefully place the formed vegetable cakes into the pan. Pan-fry the cakes for 3-5 minutes on each side, or until they are golden brown and crispy, and the cheese inside is melted and gooey.
⏱️ 10 min
- 8
Remove the golden-brown vegetable cakes from the pan. Garnish with chopped fresh parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheese Stuffed Vegetable Cakes
For the Vegetable Cakes
- 3 potatoes, large, peeled and cut into chunks
- 2 carrots, large, peeled and cut into chunks
- 1 head broccoli, chopped
- 1/4 cup cornstarch, or arrowroot powder, tapioca flour, or regular flour
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mozzarella cheese, shredded
- 1/4 cup mozzarella cheese, cubed, for stuffing
- as needed olive oil, for pan-frying
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a boil. Add the peeled and chunked potatoes to the boiling water. Cook for 5 minutes.
⏱️ 7 min - 2
Add the peeled and chunked carrots to the pot with the potatoes. Cook for another 3 minutes.
⏱️ 5 min - 3
Add the chopped broccoli florets to the pot with the other vegetables. Continue to boil until all vegetables are tender, about 5-7 minutes more.
⏱️ 7 min - 4
Once the vegetables are cooked and tender, drain them thoroughly in a colander. Transfer the drained vegetables into a large bowl. Using a potato masher, mash the vegetables together until they are well combined and mostly smooth, but still retain some texture.
⏱️ 5 min - 5
To the mashed vegetable mixture, add the 1/4 cup of cornstarch (or your chosen alternative starch), 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 cup of shredded mozzarella cheese. Mix all the ingredients thoroughly until well combined.
⏱️ 5 min - 6
Take a portion of the vegetable mixture in your hands and flatten it slightly to form a small patty. Place a few cubes of mozzarella cheese (from the 1/4 cup cubed mozzarella) in the center of the patty. Carefully fold the vegetable mixture around the cheese, enclosing it completely. Shape the mixture into a compact, round cake. Repeat this process with the remaining mixture and cheese. (You can also choose to leave them plain without stuffing if desired).
⏱️ 10 min - 7
Heat a large pan over medium heat with a generous amount of olive oil. Once the oil is hot, carefully place the formed vegetable cakes into the pan. Pan-fry the cakes for 3-5 minutes on each side, or until they are golden brown and crispy, and the cheese inside is melted and gooey.
⏱️ 10 min - 8
Remove the golden-brown vegetable cakes from the pan. Garnish with chopped fresh parsley before serving.
⏱️ 1 min