Cheesy Stuffed Potato Cakes
Cheesy Stuffed Potato Cakes
Ingredients
For the Potato Cakes
- 2 pounds potatoes, peeled and chopped into 1-inch chunks
- 1 teaspoon salt, plus more for boiling water
- 1/4 cup potato starch
- 1/2 teaspoon black pepper, freshly ground
For the Stuffing and Frying
- 4 ounces mozzarella cheese, cubed into 1/2-inch pieces
- 1/4 cup vegetable oil, for pan-frying
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Place the peeled and chopped potatoes in a large pot. Cover with cold water by about 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
⏱️ 20 min
- 2
Drain the cooked potatoes thoroughly in a colander. Transfer the hot potatoes to a large bowl and mash them until completely smooth, ensuring no lumps remain. A potato ricer can be used for an even smoother texture.
⏱️ 5 min
- 3
To the mashed potatoes, add the potato starch, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well with a spoon, then use your hands to knead the mixture until it forms a cohesive, smooth potato dough. It should be firm enough to handle without being too sticky.
⏱️ 5 min
- 4
Divide the potato dough into 8 equal portions. Take one portion and flatten it into a disk in the palm of your hand. Place a few cubes of mozzarella cheese in the center of the disk. Carefully fold the edges of the potato dough around the cheese, sealing it completely. Gently flatten the dough into a small, round patty, about 1/2-inch thick. Repeat with the remaining dough and cheese.
⏱️ 10 min
- 5
Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the potato cakes into the hot oil, ensuring not to overcrowd the pan. You may need to cook them in batches.
⏱️ 2 min
- 6
Pan-fry the potato cakes for 4-6 minutes per side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning. The cheese inside should be melted and gooey.
⏱️ 10 min
- 7
Remove the cooked potato cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Garnish with fresh chopped parsley, if desired, and serve immediately while hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Stuffed Potato Cakes
Ingredients
For the Potato Cakes
- 2 pounds potatoes, peeled and chopped into 1-inch chunks
- 1 teaspoon salt, plus more for boiling water
- 1/4 cup potato starch
- 1/2 teaspoon black pepper, freshly ground
For the Stuffing and Frying
- 4 ounces mozzarella cheese, cubed into 1/2-inch pieces
- 1/4 cup vegetable oil, for pan-frying
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Place the peeled and chopped potatoes in a large pot. Cover with cold water by about 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
⏱️ 20 min - 2
Drain the cooked potatoes thoroughly in a colander. Transfer the hot potatoes to a large bowl and mash them until completely smooth, ensuring no lumps remain. A potato ricer can be used for an even smoother texture.
⏱️ 5 min - 3
To the mashed potatoes, add the potato starch, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well with a spoon, then use your hands to knead the mixture until it forms a cohesive, smooth potato dough. It should be firm enough to handle without being too sticky.
⏱️ 5 min - 4
Divide the potato dough into 8 equal portions. Take one portion and flatten it into a disk in the palm of your hand. Place a few cubes of mozzarella cheese in the center of the disk. Carefully fold the edges of the potato dough around the cheese, sealing it completely. Gently flatten the dough into a small, round patty, about 1/2-inch thick. Repeat with the remaining dough and cheese.
⏱️ 10 min - 5
Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the potato cakes into the hot oil, ensuring not to overcrowd the pan. You may need to cook them in batches.
⏱️ 2 min - 6
Pan-fry the potato cakes for 4-6 minutes per side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning. The cheese inside should be melted and gooey.
⏱️ 10 min - 7
Remove the cooked potato cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Garnish with fresh chopped parsley, if desired, and serve immediately while hot.
⏱️ 3 min