Quick Overview

Cheese stuffed potato cakes feature a golden, crispy potato exterior filled with a gooey, melted mozzarella center. They turn simple mashed potatoes into a comfort food favorite that works perfectly as an appetizer, side dish, or savory snack.

The contrast between the crunchy outer crust and the soft, cheesy core makes these potato patties popular with adults and kids alike. You can make them using fresh potatoes or turn leftover mashed potatoes into an entirely new dish with minimal effort.

• Prep time: 20 minutes
• Cook time: 15 minutes
• Total time: 35 minutes
• Servings: 8 potato cakes
• Calories: 220 kcal per serving

Ingredients

For the Potato Dough

• 750 g russet potatoes (about 3 large potatoes), peeled and diced
• 1 large egg, beaten
• 30 g (1/4 cup) all-purpose flour
• 25 g (1/4 cup) grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh chives, finely chopped

For the Stuffing and Frying

• 100 g (1 cup) low-moisture mozzarella cheese, shredded or cubed
• 60 ml (1/4 cup) vegetable oil or olive oil for frying

How to Make Cheese Stuffed Potato Cakes

1. Place the peeled, diced potatoes into a large pot and cover them with cold salted water by one inch.
2. Bring the water to a boil over high heat, then reduce to medium and simmer for 12 to 15 minutes until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander and let them sit for 5 minutes to allow excess moisture to evaporate.
4. Mash the potatoes in a large bowl until smooth, then let them cool for 10 minutes until warm to the touch.
5. Add the beaten egg, flour, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and chopped chives to the warm mashed potatoes.
6. Mix everything together with a spatula until a pliable potato dough forms.
7. Divide the potato mixture into 8 equal portions, rolling each portion into a smooth ball.
8. Flatten one potato ball in the palm of your hand to form a disk about half an inch thick.
9. Place a tablespoon of mozzarella cheese in the center of the disk.
10. Fold the edges of the potato dough over the cheese, sealing it completely so no cheese is exposed, and gently shape it into a flat patty.
11. Heat two tablespoons of oil in a large non-stick skillet over medium heat until the oil shimmers.
12. Place four potato cakes into the hot skillet, leaving space between each patty to ensure even frying.
13. Fry for 3 to 4 minutes on the first side until deep golden brown and crispy.
14. Flip carefully using a thin spatula and fry the second side for another 3 to 4 minutes.
15. Transfer the cooked potato cakes to a plate lined with paper towels to drain, and repeat the frying process with the remaining oil and patties.

Pro Tip

Avoid shaping and frying hot mashed potatoes. Hot potatoes trap steam, which turns your dough sticky and causes the cakes to break apart in the skillet. Always let your mashed potatoes cool to warm or room temperature before adding the flour and egg. If the mixture still feels too soft, chill the shaped patties in the refrigerator for 15 minutes before pan-frying so they hold their structure easily.

Serving & Storage

Serve these potato cakes hot while the cheese center remains melted and stretchy. They pair wonderfully with a dollop of sour cream, ranch dressing, garlic aioli, or sweet chili sauce. For a complete meal, serve them alongside a crisp green salad, roasted chicken, or grilled meats.

Store leftover potato cakes in an airtight container in the refrigerator for up to 4 days. You can also freeze un-fried or fried cakes. Place them on a baking sheet to freeze solid, then transfer them to a freezer-safe bag for up to 2 months.

Reheat leftovers in a skillet over medium heat for 2 to 3 minutes per side, or bake them in an air fryer at 190°C (375°F) for 5 minutes. Avoid using the microwave, as it makes the potato crust soggy rather than crisp.

FAQs

Can I use leftover mashed potatoes for this recipe?

Yes, cold leftover mashed potatoes work exceptionally well because they contain less moisture. Skip boiling the potatoes and start by mixing your chilled mashed potatoes with the egg, flour, and seasonings.

What cheese works best for stuffing potato cakes?

Low-moisture mozzarella gives you the best stretchy cheese pull, but cheddar, gouda, or gruyere offer stronger flavor. Make sure the cheese is tightly sealed inside the potato dough to prevent leaks.

Why are my potato cakes falling apart in the pan?

Potato cakes usually break apart if the mash contains too much water or if the pan is not hot enough. Ensure you drain the potatoes well after boiling, add flour to bind the mixture, and heat your oil fully before frying.