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Cheesy Stuffed Potato Cakes Recipe

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4.4 from 36 reviews

These Cheesy Stuffed Potato Cakes are crispy on the outside and wonderfully cheesy on the inside, combining a blend of cheddar, mozzarella, and Parmesan cheeses with tender mashed potatoes and aromatic green onions. Perfect as a savory snack or a delightful side dish, they’re pan-fried to golden perfection and served hot for maximum flavor and texture.

Ingredients

Main Ingredients

  • 4 large potatoes, peeled and boiled
  • 1 cup shredded cheddar cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped green onions
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 1 egg
  • Salt and pepper to taste
  • Olive oil for frying

Instructions

  1. Prepare the potatoes: Mash the boiled potatoes in a large bowl until smooth. Let them cool slightly to make them easier to handle when mixing.
  2. Combine ingredients: Add shredded cheddar, mozzarella, Parmesan, green onions, minced garlic, flour, egg, salt, and pepper to the mashed potatoes. Mix everything together thoroughly until well combined.
  3. Shape the cakes: Take a small handful of the potato mixture and flatten it into a patty. Place a small amount of mozzarella cheese in the center and carefully fold the potato mixture around it to enclose the cheese, forming a stuffed cake. Repeat until all mixture is used.
  4. Heat the oil: Pour olive oil into a large skillet and heat it over medium heat until shimmering and hot enough for frying.
  5. Cook the cakes: Fry the potato cakes in batches, cooking each side for 4 minutes or until they become golden brown and crispy on the outside.
  6. Drain and serve: Remove the cooked potato cakes from the skillet and drain them on paper towels to remove excess oil. Serve hot for best flavor and texture.

Notes

  • For a crispier texture, you can coat the cakes lightly in extra flour or breadcrumbs before frying.
  • Make sure the potatoes are fully cooled before mixing to prevent the egg from cooking prematurely.
  • Use a non-stick skillet to reduce the amount of oil needed for frying.
  • You can substitute green onions with finely chopped chives or parsley for a different flavor profile.
  • If you prefer baking over frying, cook the cakes in a preheated oven at 400 degrees Fahrenheit for 20 minutes, flipping halfway through.
  • Store any leftovers in the refrigerator and reheat in a skillet or oven to maintain crispiness.

Find it online: https://dishesbydiana.com/cheesy-stuffed-potato-cakes-recipe/