Description
Crispy golden cheesy stuffed potato cakes deliver comfort food magic straight from rustic kitchens. Melted cheese centers nestled in perfectly browned potato exteriors promise pure deliciousness you cannot resist.
Ingredients
Scale
Main Ingredients:
- 2 large russet potatoes (about 2 cups mashed)
- 1/2 cup grated sharp cheddar cheese
Binding Ingredients:
- 1 egg, lightly beaten
- 1/4 cup all-purpose flour (plus extra for dusting)
Seasoning and Flavor Enhancers:
- 1/4 cup finely chopped green onions
- 2 tablespoons butter (for mashing)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil peeled and chopped potatoes in salted water for 15 minutes until fork-tender, then drain completely.
- Mash potatoes with butter, salt, and pepper until silky and smooth, allowing mixture to cool slightly.
- Create potato dough by combining mashed potatoes with cheddar cheese, green onions, egg, and flour in a mixing bowl.
- Season the mixture with additional salt and pepper, blending until a cohesive dough forms. Adjust flour if mixture appears too wet.
- Lightly dust work surface with flour to prevent sticking.
- Portion potato dough into golf ball-sized pieces, flattening each into a thin disc.
- Place a small amount of mozzarella cheese in the center of each disc.
- Carefully fold edges over the cheese, reshaping into compact patties while ensuring cheese is fully enclosed.
- Heat oil in a nonstick skillet over medium heat (around 350°F).
- Carefully place potato cakes into the skillet, cooking in batches to prevent overcrowding.
- Fry each cake for 3-4 minutes per side, gently pressing with a spatula to achieve even, golden-brown crispy exterior.
- Remove cakes and drain excess oil on paper towels to maintain crispness.
- Garnish with additional green onions or fresh herbs, serving immediately while warm and crispy.
Notes
- Chill the mashed potatoes completely before mixing to prevent a sticky, difficult-to-handle dough.
- Use starchy potatoes like Russet for the best texture and binding properties in the potato cakes.
- Keep the potato cakes uniform in size to ensure even cooking and consistent crispiness.
- Pat the potato cakes dry with paper towels before frying to achieve a crunchier exterior and prevent oil splatter.
- For a gluten-free version, swap wheat flour with almond flour or cornstarch.
- Prep potato cakes ahead of time and refrigerate for up to 24 hours before cooking for convenient meal planning.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 270 kcal
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 70 mg