Vegan Stuffed Potato Cakes

Peel, chop, and cook the potatoes in salted water about 20 minutes; season with salt, pepper, and nutmeg and mash. 2. Let the mash cool, then mix in the rice flour and cornstarch. 3. For the filling, fry the onion in a little oil 3-4 minutes, add the mushrooms, garlic, peppers, and zucchini, saute a few minutes, and season with salt, pepper, and the spice mix. 4. Split the dough into 8 parts, form balls, make a well, fill with about 1.5 tablespoons of filling, seal, and flatten slightly. 5. Fry the potato cakes in oil over medium heat until golden brown on both sides.