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Stuffed Potato Cakes

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Stuffed Potato Cakes are crispy on the outside and soft on the inside, filled with a variety of savory ingredients. These customizable cakes are perfect for a snack, side dish, or light main course.

Ingredients

  • 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)

Instructions

  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. Set 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 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.
  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.

Notes

If you want a healthier version, bake the potato cakes at 375°F (190°C) for 20-25 minutes instead of frying them.Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days.Feel free to experiment with the fillings—cheese, vegetables, or even meats can work beautifully in these cakes.

Nutrition

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