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Peel potatoes, cut into small pieces, and cook in salted water for about 20 minutes.
Season with salt, pepper, and nutmeg and mash them with a potato masher.
Allow the mashed potatoes to cool, then add flour and cornstarch and mix well.
Chop the veggies into small pieces, fry the onion in a pan with a little oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini.
Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
Split the dough into 8 parts, form into balls, make a well in the middle, and add about one and a half tablespoons of the filling.
Seal the balls with more dough and flatten them slightly.
Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides.