Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stuffed Potato Cakes

Stuffed Potato Cakes

  • Author: Sarah
  • Total Time: 35 minutes
  • Yield: 8-10 potato cakes
  • Diet: Gluten Free (use gluten-free breadcrumbs or flour)

Description

Stuffed Potato Cakes are a cozy and comforting dish featuring crispy golden exteriors filled with soft, savory fillings. Perfect as a main dish, appetizer, or snack, these cakes combine fluffy mashed potatoes with flavorful ingredients like cheese, onions, herbs, and optional fillings such as bacon or mushrooms. Easy to customize and quick to prepare, they bring warmth, texture, and incredible taste to your table for any meal.

Ingredients

Base Ingredients

  • Potatoes (Russet or Yukon Gold) – 4 large, peeled and boiled
  • Butter – 2 tablespoons
  • Salt – 1 teaspoon, plus more to taste
  • Egg – 1 large

Fillings

  • Onions – 1 medium, finely chopped
  • Cheese (mozzarella, cheddar, gouda, or mix) – 1 cup shredded
  • Cooked bacon bits or sautéed mushrooms/spinach (optional) – ½ cup
  • Fresh parsley – 2 tablespoons, chopped
  • Salt and pepper – to taste
  • Optional spices: paprika, chili flakes, or jalapeños – as preferred

Coating

  • Breadcrumbs or all-purpose flour – ½ cup for coating
  • Oil (vegetable or olive) – for frying

Instructions

  1. Prepare the Potatoes: Peel and boil potatoes until fork-tender, about 15-20 minutes. Drain well and mash with butter and salt until smooth yet still fluffy. Let cool slightly.
  2. Create the Filling: Sauté onions along with any optional fillings such as mushrooms, spinach, or bacon until tender and fragrant. Combine this mixture with shredded cheese, fresh parsley, salt, pepper, and any desired spices.
  3. Form the Cakes: Take a generous spoonful of mashed potato and flatten it in your palm. Place a spoonful of the prepared filling in the center, then fold the potato around the filling, shaping it into a round, compact cake. Repeat until all mixture is used.
  4. Coat and Fry: Lightly coat each potato cake with breadcrumbs or flour to ensure a crispy crust. Heat oil in a skillet over medium heat and fry the cakes for about 4-5 minutes on each side until golden brown and crusty.
  5. Serve Warm: Transfer cooked cakes to a plate lined with paper towels to drain excess oil. Serve immediately with optional garnishes like fresh herbs, sour cream, or dipping sauces.

Notes

  • Use starchy potatoes such as Russets or Yukon Golds for the best texture.
  • Chill the mashed potato and filling mixture briefly to make shaping easier.
  • Don’t overfill the cakes to prevent breakage during cooking.
  • Fry over moderate heat to cook thoroughly without burning.
  • Make a double batch to freeze and enjoy later.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 potato cake
  • Calories: 180 kcal
  • Sugar: 2 g
  • Sodium: 200 mg
  • Fat: 9 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 40 mg

Keywords: stuffed potato cakes, potato patties, comfort food, crispy potato cakes, cheesy stuffed potatoes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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