Stuffed Potato Cakes are a crispy and flavorful snack or side dish that combines creamy mashed potatoes with a cheesy, herby filling. The potato mixture is shaped into cakes and pan-fried to golden perfection, giving you a satisfying crunch on the outside and a soft, cheesy center on the inside. Whether you’re serving them as an appetizer, a snack, or a side, these potato cakes are a guaranteed crowd-pleaser.
Ingredients:
- 2 pounds (900 g) potatoes, peeled and cut into chunks
- ½ cup of your preferred shredded cheese, such as cheddar or mozzarella
- ¼ cup finely chopped onion
- ¼ cup fresh parsley, chopped
- 1 egg, beaten
- ½ cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions:
- Cook the Potatoes: Place the peeled and chunked potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 10-15 minutes.
- Mash the Potatoes: In a large bowl, mash the cooked potatoes until smooth.
- Prepare the Filling: In a small bowl, mix the shredded cheese, finely chopped onion, and fresh parsley. This will be the stuffing for your potato cakes.
- Form the Potato Cakes: Take a handful of mashed potatoes (about ¼ cup) and flatten it in your palm. Place a small amount of the cheese mixture (about 1 tablespoon) in the center of the potato. Fold the potato mixture around the filling to seal it, then shape it into a small patty. Repeat with the remaining potato and filling.
- Coat the Cakes: Once all the potato cakes are formed, dip each one in the beaten egg, then roll it in the breadcrumbs until fully coated. This will give the cakes a crispy outer layer.
- Fry the Potato Cakes: In a large skillet, warm approximately 2 tablespoons of oil over medium heat. Fry the potato cakes in small batches, cooking each side for 3 to 4 minutes until they turn golden brown and crispy. Add additional oil as necessary between batches. Once done, place the potato cakes on a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the stuffed potato cakes warm, garnished with extra parsley if desired. They can be enjoyed on their own, or paired with sour cream, ketchup, or a dipping sauce of your choice.
Conclusion:
These crispy Stuffed Potato Cakes offer a delightful combination of textures and flavors, with a crunchy exterior and a gooey, cheesy filling. They’re versatile and easy to make, making them an excellent choice for a comforting snack, an appetizer, or even a side dish. With just a few simple ingredients, you can create a delicious treat that will be loved by both kids and adults alike.
Crispy Stuffed Potato Cakes: A Comforting Snack with a Cheesy Twist
Crispy stuffed potato cakes filled with cheese andherbs, pan-fried to perfection. A delicious and easy-to-make snack or side dish.
Ingredients
- 2 pounds 900 g potatoes, peeled and cut into chunks
- ½ cup of your preferred shredded cheese such as cheddar or mozzarella
- ¼ cup finely chopped onion
- ¼ cup fresh parsley chopped
- 1 egg beaten
- ½ cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- Cook the Potatoes: Place the peeled and chunked potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 10-15 minutes.
- Mash the Potatoes: In a large bowl, mash the cooked potatoes until smooth.
- Prepare the Filling: In a small bowl, mix the shredded cheese, finely chopped onion, and fresh parsley. This will be the stuffing for your potato cakes.
- Form the Potato Cakes: Take a handful of mashed potatoes (about ¼ cup) and flatten it in your palm. Place a small amount of the cheese mixture (about 1 tablespoon) in the center of the potato. Fold the potato mixture around the filling to seal it, then shape it into a small patty. Repeat with the remaining potato and filling.
- Coat the Cakes: Once all the potato cakes are formed, dip each one in the beaten egg, then roll it in the breadcrumbs until fully coated. This will give the cakes a crispy outer layer.
- Fry the Potato Cakes: In a large skillet, warm approximately 2 tablespoons of oil over medium heat. Fry the potato cakes in small batches, cooking each side for 3 to 4 minutes until they turn golden brown and crispy. Add additional oil as necessary between batches. Once done, place the potato cakes on a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the stuffed potato cakes warm, garnished with extra parsley if desired. They can be enjoyed on their own, or paired with sour cream, ketchup, or a dipping sauce of your choice.