Description
Cheesy Stuffed Potato Cakes are delightful snacks made from golden potatoes filled with gooey cheese, providing a perfect balance of crispy exterior and melty center.
Ingredients
Scale
- 2 lbs gold potatoes, peeled
- 2/3 cup potato starch or corn starch
- 1 tsp salt
- Black pepper to taste
- 4 oz fontina cheese or mozzarella, cut into small cubes
- Olive oil for cooking
Instructions
- Bring a large pot of water to a boil and add 1 teaspoon of salt.
- Cut your peeled potatoes into small, even chunks and add them to the boiling water.
- Cook for about 10 minutes, or until they’re tender enough to mash easily with a fork.
- Drain the potatoes well and transfer them to a large bowl. Mash them until mostly smooth.
- Add the potato starch, salt, and pepper, then work everything together with your hands until you have a smooth dough.
- Take about 1/4 cup of the potato dough, roll it into a ball, and flatten it.
- Place 2-3 small cubes of cheese in the center, wrap the dough around the cheese, and seal the edges.
- Gently flatten into a disc shape.
- Heat a drizzle of olive oil in a griddle pan or skillet over medium-high heat.
- Add the potato cakes and cook for 3-4 minutes per side until golden brown and crispy.
- Remove from the pan and serve immediately while the cheese is still warm and gooey.
Notes
- These can be served as a side dish, snack, or light meal.
- Lower the heat if the cakes start browning too quickly.
- Rustic shapes are acceptable; perfection is not required.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 potato cake
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg