If you’re looking for a hearty, flavorful, and versatile dish, Stuffed Potato Cakes are the answer. These golden, crispy cakes are soft on the inside, packed with a savory filling, and bursting with deliciousness. Whether served as an appetizer, side dish, or a light meal, they are sure to impress your family and guests.
Why You’ll Love This Recipe
- Customizable Fillings: Stuff them with cheese, veggies, or meat to suit your preferences.
- Crispy on the Outside, Soft on the Inside: Perfectly pan-fried for a satisfying crunch.
- Easy and Inexpensive: Made with simple ingredients you likely already have.
Ingredients for Stuffed Potato Cakes
For the Potato Dough:
- 2 pounds potatoes (about 4–5 medium-sized), peeled
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling (Customizable):
- 1 cup shredded mozzarella or cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/2 cup sautéed onions or mushrooms (optional)
- Fresh herbs (parsley or chives) for flavor
For Frying:
- 1/4 cup vegetable oil or butter
INSTRUCTIONS:
How to Make Stuffed Potato Cakes
1. Prepare the Potatoes
- Peel and cut the potatoes into chunks. Boil them in salted water until fork-tender (about 15–20 minutes).
- Drain and mash the potatoes until smooth. Let them cool slightly.
2. Make the Potato Dough
- Add the egg, flour, cornstarch, salt, and pepper to the mashed potatoes. Mix until a smooth dough forms.
- If the dough is too sticky, add a little more flour, one tablespoon at a time, until it’s manageable.
3. Prepare the Filling
- In a small bowl, combine your filling ingredients, such as cheese, bacon, sautéed vegetables, and herbs.
4. Assemble the Potato Cakes
- Take a golf ball-sized portion of the dough and flatten it into a disk with your hands.
- Place about 1–2 tablespoons of the filling in the center.
- Cover the filling with another small disk of dough, pinching the edges to seal it completely.
- Gently shape the cake into a round or oval shape. Repeat with the remaining dough and filling.
5. Cook the Potato Cakes
- Heat the vegetable oil or butter in a large skillet over medium heat.
- Place the potato cakes in the skillet, being careful not to overcrowd.
- Cook for 3–4 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Tips for Perfect Stuffed Potato Cakes
- Don’t Overstuff: Too much filling can cause the cakes to break apart while cooking.
- Even Thickness: Flatten the cakes evenly to ensure they cook through properly.
- Pre-Cook Fillings: Use fully cooked fillings (like bacon or veggies) since the cakes cook quickly.
- Reheat in the Oven: To reheat leftovers and maintain crispiness, warm them in a 375°F oven for 10 minutes.
