Stuffed Potato Patties (Pastel de Batata)
Stuffed Potato Patties (Pastel de Batata)
Ingredients
For the Potato Dough
- 3 medium potatoes, peeled
- 2 tablespoons unsalted butter, softened
- 5 tablespoons all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon fresh parsley, finely chopped (optional)
- 1 tablespoon fresh chives, finely chopped (optional)
For the Cheese & Oregano Filling
- 1 cup white cheese, crumbled or shredded (e.g., mozzarella, farmer's cheese)
- 1/2 teaspoon dried oregano
For the Meat & Cheese Filling
- 1/2 pound ground beef, cooked and seasoned (e.g., with onion, garlic, cumin)
- 1/2 cup white cheese, crumbled or shredded
For Frying
- 2 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Prepare the potatoes: Peel the potatoes. You can either boil them in a pot of salted water until fork-tender (about 15-20 minutes) or microwave them. To microwave, wrap each peeled potato in a damp paper towel and microwave for 6-8 minutes, or until tender. Once cooked, press the hot potatoes through a potato ricer into a large bowl to create a smooth purée.
⏱️ 20 min
- 2
Make the potato dough: To the mashed potatoes, add the softened unsalted butter, all-purpose flour, salt, and black pepper. If using, add the finely chopped fresh parsley and chives. Mix thoroughly with a spoon until combined, then use your hands to gently mix until a cohesive dough forms. Avoid over-kneading; just ensure all ingredients are well incorporated.
⏱️ 10 min
- 3
Prepare the fillings: In a small bowl, combine the crumbled or shredded white cheese with the dried oregano for the cheese filling. In another small bowl, combine the cooked and seasoned ground beef with the crumbled or shredded white cheese for the meat filling.
⏱️ 5 min
- 4
Assemble the patties: Lay a piece of plastic wrap on a clean surface. Take a portion of the potato dough (about 1/4 cup) and place it on the plastic wrap. Flatten it into a roughly rectangular or oval shape, about 1/4 inch thick. Place about 1-2 tablespoons of your chosen filling (cheese & oregano or meat & cheese) onto one half of the flattened dough. Use the plastic wrap to help fold the other half of the potato dough over the filling, sealing the edges to form a patty. Gently shape it into a neat oval or rectangle. Repeat with the remaining dough and filling. You should get about 8 patties.
⏱️ 15 min
- 5
Fry the patties: Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C). Carefully place 2-3 patties into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove the patties with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot.
⏱️ 15 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Potato Patties (Pastel de Batata)
Ingredients
For the Potato Dough
- 3 medium potatoes, peeled
- 2 tablespoons unsalted butter, softened
- 5 tablespoons all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon fresh parsley, finely chopped (optional)
- 1 tablespoon fresh chives, finely chopped (optional)
For the Cheese & Oregano Filling
- 1 cup white cheese, crumbled or shredded (e.g., mozzarella, farmer's cheese)
- 1/2 teaspoon dried oregano
For the Meat & Cheese Filling
- 1/2 pound ground beef, cooked and seasoned (e.g., with onion, garlic, cumin)
- 1/2 cup white cheese, crumbled or shredded
For Frying
- 2 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Prepare the potatoes: Peel the potatoes. You can either boil them in a pot of salted water until fork-tender (about 15-20 minutes) or microwave them. To microwave, wrap each peeled potato in a damp paper towel and microwave for 6-8 minutes, or until tender. Once cooked, press the hot potatoes through a potato ricer into a large bowl to create a smooth purée.
⏱️ 20 min - 2
Make the potato dough: To the mashed potatoes, add the softened unsalted butter, all-purpose flour, salt, and black pepper. If using, add the finely chopped fresh parsley and chives. Mix thoroughly with a spoon until combined, then use your hands to gently mix until a cohesive dough forms. Avoid over-kneading; just ensure all ingredients are well incorporated.
⏱️ 10 min - 3
Prepare the fillings: In a small bowl, combine the crumbled or shredded white cheese with the dried oregano for the cheese filling. In another small bowl, combine the cooked and seasoned ground beef with the crumbled or shredded white cheese for the meat filling.
⏱️ 5 min - 4
Assemble the patties: Lay a piece of plastic wrap on a clean surface. Take a portion of the potato dough (about 1/4 cup) and place it on the plastic wrap. Flatten it into a roughly rectangular or oval shape, about 1/4 inch thick. Place about 1-2 tablespoons of your chosen filling (cheese & oregano or meat & cheese) onto one half of the flattened dough. Use the plastic wrap to help fold the other half of the potato dough over the filling, sealing the edges to form a patty. Gently shape it into a neat oval or rectangle. Repeat with the remaining dough and filling. You should get about 8 patties.
⏱️ 15 min - 5
Fry the patties: Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C). Carefully place 2-3 patties into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove the patties with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot.
⏱️ 15 min•🌡️ 350