Print

Cheesy Stuffed Potato Cakes

Cheesy Stuffed Potato Cakes-recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cheesy Stuffed Potato Cakes are crispy on the outside and filled with gooey cheese inside. Made with gold potatoes, starch, and simple seasoning, they’re the perfect comfort side dish or snack. Ideal for using up leftover mash potatoes, this recipe comes together quickly with pantry basics and delivers incredible texture and flavor

Ingredients

Dough
900 g gold potatoes, peeled
80 g potato starch or corn starch
Salt, to taste
Freshly ground black pepper, to taste

Filling
115 g fontina cheese, cut into small cubes or use mozzarella

Cooking
Olive oil, for frying

Instructions

  1. Bring a large pot of water to a boil and add 1 teaspoon of salt. Cut the peeled potatoes into even chunks.
  2. Boil the potatoes for about 10 minutes until fork-tender.
  3. Drain and mash the potatoes in a bowl until mostly smooth.
  4. Add starch, salt, and pepper. Knead with hands into a smooth, pliable dough.
  5. Take 1/4 cup of dough, flatten it, and place 2–3 cubes of cheese inside. Seal and form into a disc.
  6. Heat olive oil in a skillet over medium-high heat. Fry cakes for 3–4 minutes per side until golden and crispy.
  7. Lower heat if browning too quickly.
  8. Serve hot with the cheese center still gooey. Enjoy as a side dish or snack.

Notes

For best results, avoid overstuffing with cheese to prevent leaks. You can chill the dough slightly for easier shaping.

Nutrition

Find it online: https://bibodo.com/cheesy-stuffed-potato-cakes/