Stuffed Potato Cakes

Why You’ll Love This Recipe

You’ll love Stuffed Potato Cakes for their perfect balance of textures and flavors. The crispy, golden crust contrasts beautifully with the creamy, flavorful mashed potato filling. These cakes are incredibly versatile—add your favorite fillings, whether it’s cheese, or vegetables, to suit your taste. They’re also easy to make and can be served as an appetizer, side dish, or even as a vegetarian main course. If you’re looking for a fun way to elevate mashed potatoes, these stuffed potato cakes will become your go-to recipe.

Ingredients

For the potato cakes:

• 4 large russet potatoes, peeled and cubed

• 1/4 cup butter

• 1/4 cup milk

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder

• 1/4 cup all-purpose flour (more for dusting)

• 1 large egg

• 1/2 cup bread crumbs (for coating)

For the filling (suggested options):

• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)

• 1/4 cup cooked spinach or sautéed mushrooms (optional)

• 2 tablespoons green onions, chopped (optional)

For frying:

• Vegetable oil (for pan-frying)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the mashed potatoes: Boil the cubed potatoes in a large pot of salted water until tender, about 15 minutes. Drain and return the potatoes to the pot. Mash them with butter, milk, salt, pepper, and garlic powder until smooth and creamy. Let them cool slightly.

2. Prepare the filling: In a small bowl, mix together your choice of filling ingredients. You can use a combination of cheese,  sautéed vegetables, and herbs. Set the filling aside.

3. Form the potato cakes: Once the mashed potatoes are cool enough to handle, scoop out about 2 tablespoons of mashed potatoes and form it into a flat patty. Place a spoonful of the filling in the center and carefully fold the edges of the potato over the filling to encase it. Shape it into a round cake. Repeat this with the rest of the potatoes and filling.

4. Coat the potato cakes: Lightly dust the cakes with flour, dip them in the beaten egg, and then coat them with bread crumbs, pressing gently to ensure they stick.

5. Pan-fry the cakes: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the potato cakes in the skillet. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Be sure not to overcrowd the pan—fry the cakes in batches if necessary.

6. Drain and serve: Remove the cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately, garnished with additional green onions or fresh herbs if desired.

Servings and Timing

This recipe makes about 8-10 stuffed potato cakes, depending on the size. Preparation time is about 20-25 minutes, with frying time taking around 10-15 minutes. The total time is about 35-40 minutes, making this a quick and easy dish perfect for a weeknight meal or gathering.

Variations

• Cheesy potato cakes: Add more cheese inside and on top for extra cheesiness. You can use different types of cheese like gouda, parmesan, or pepper jack for a kick.

• Vegetarian option: Fill the cakes with roasted vegetables like zucchini, bell peppers, or carrots for a delicious and healthy vegetarian option.

• Spicy potato cakes: Add some finely chopped jalapeños or a teaspoon of chili powder to the filling for a bit of heat.

• Breakfast potato cakes: Add scrambled eggs, cheese, to the filling for a breakfast-inspired stuffed potato cake.

• Gluten-free: Use gluten-free breadcrumbs and flour to make these potato cakes gluten-free.

Storage/Reheating

Leftover Stuffed Potato Cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat them in a skillet with a small amount of oil over medium heat to crisp them up again.

These cakes can also be frozen. To freeze, arrange the cakes on a baking sheet in a single layer and freeze them for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container and store for up to 3 months. When ready to eat, bake from frozen at 375°F (190°C) for 20-25 minutes, or until golden and heated through.

FAQs

1. Can I make these cakes without frying them?

Yes, you can bake them instead. Preheat the oven to 375°F (190°C), place the potato cakes on a lined baking sheet, and bake for 20-25 minutes, flipping halfway through for even browning.

2. Can I use mashed sweet potatoes instead of regular potatoes?

Yes, mashed sweet potatoes will work just as well in this recipe, providing a slightly sweeter flavor and a different texture.

3. Can I make the potato cakes ahead of time?

Yes, you can prepare the cakes up to the point of frying or baking. Store them in the refrigerator for up to 24 hours before frying. If you’ve already fried the cakes, you can store them in the refrigerator and reheat them later.

4. Can I use a food processor to make the mashed potatoes?

Yes, you can use a food processor to mash the potatoes, but be careful not to over-process them, as they can become too smooth and lose their texture. Use it for just a few pulses for a chunkier mash.

5. What other fillings can I use?

The possibilities are endless! Try fillings like shredded chicken, crab meat, or caramelized onions. You can also make a sweet version with cinnamon and brown sugar mixed into the mashed potatoes and filled with berries or nuts.

6. Can I make these cakes ahead of time and freeze them?

Yes, you can freeze the formed but uncooked potato cakes. Lay them flat on a baking sheet to freeze, then store them in an airtight container or freezer bag. When ready to cook, fry or bake them straight from the freezer.

Conclusion

Stuffed Potato Cakes are a delicious and customizable dish that combines the comfort of mashed potatoes with the excitement of various fillings. Whether you prefer them filled with cheese,  or vegetables, they’re a satisfying treat that can be enjoyed as an appetizer, side dish, or main course. With a crispy exterior and flavorful stuffing, these potato cakes are sure to be a hit at your next meal or gathering. Plus, they’re easy to make and perfect for using up leftovers, so you’ll never be short of ideas for dinner!

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