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Stuffed Potato Cakes

Stuffed Potato Cakes
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Stuffed Potato Cakes are a versatile, comforting dish featuring crispy golden exteriors with warm, customizable fillings. Perfect for breakfast, lunch, dinner, or snacks, they transform simple potatoes into a delicious, satisfying treat suitable for a variety of diets. These easy-to-make cakes use common ingredients and offer endless ways to personalize fillings, making them perfect for using leftovers or preparing ahead.

Ingredients

Scale

Potato Base

  • 4 large starchy potatoes (Russet or Yukon Gold), peeled and boiled
  • 1–2 teaspoons salt, to taste
  • 1/4 teaspoon pepper, to taste

Binding Agents

  • 2 eggs, beaten
  • 1/2 cup all-purpose flour or gluten-free flour/breadcrumbs

Cheese

  • 1 cup shredded cheese (cheddar, mozzarella, parmesan, or a mix)

Herbs and Spices

  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon chives, chopped
  • 1/2 teaspoon garlic powder

Fillings (choose one or mix)

  • 1/2 cup cooked bacon, chopped
  • 1/2 cup sautéed mushrooms, drained
  • 1/2 cup sautéed spinach, drained
  • 1/2 cup diced bell peppers
  • 1/4 cup corn kernels
  • 1/2 cup cooked ground beef, sausage, or shredded chicken
  • Optional: chopped jalapeños or chili flakes for spice

For Frying

  • 3 tablespoons oil or butter

Instructions

  1. Prepare the Potatoes: Start by boiling peeled potatoes until tender and easily mashed. Drain well and mash thoroughly until smooth. Season lightly with salt and pepper.
  2. Mix the Potato Dough: In a large bowl, combine the mashed potatoes with beaten eggs, flour or breadcrumbs, herbs, spices, and shredded cheese. Mix well to form a soft dough that holds together.
  3. Prepare Your Filling: Select your filling ingredients and chop or shred them as needed. Lightly sauté any vegetables or meats to enhance flavor and reduce moisture, then drain thoroughly to prevent soggy cakes.
  4. Shape and Stuff the Cakes: Take a small portion of the potato mixture and flatten it in your palm. Add a spoonful of filling into the center. Carefully fold and seal the potato dough around the filling, shaping it into a patty.
  5. Cook to Golden Perfection: Heat oil or butter in a skillet over medium heat. Fry each stuffed cake for 3-4 minutes on each side, or until golden brown and crispy. Drain on paper towels before serving.

Notes

  • Use starchy potatoes such as Russet or Yukon Gold for best texture and crispiness.
  • Avoid overfilling the cakes to prevent them from falling apart during cooking.
  • Ensure fillings like sautéed mushrooms or spinach are well-drained to avoid watery cakes.
  • Chill formed cakes in the refrigerator for 15-30 minutes before frying to help them hold their shape.
  • Cook on medium heat to allow even cooking and prevent burning the exterior.

Nutrition

Keywords: stuffed potato cakes, potato snacks, comfort food, appetizer, gluten free, cheesy potato cakes, easy potato recipe

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