Stuffed potato cakes

Quick Overview

These stuffed potato cakes feature a golden, crispy crust on the outside and a molten, gooey mozzarella center on the inside. They turn simple boiled potatoes and shredded cheese into an irresistible side dish or snack that comes together with minimal effort.

Boiled potatoes are seasoned, mashed until smooth, and mixed with starch to create a cohesive dough that holds its shape. Once stuffed with shredded cheese and fried in butter, they crisp up quickly while the center melts completely.

• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes
• Servings: 4 potato cakes
• Estimated calories: 280 kcal per serving

Ingredients

For the Potato Dough

• 500 g russet potatoes (boiled and peeled)
• 3 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red chili flakes
• 1 tbsp fresh parsley (finely chopped)

For the Filling and Frying

• 100 g mozzarella cheese (shredded)
• 2 tbsp unsalted butter
• Flaky sea salt for garnish

How to Make Crispy Cheese Stuffed Potato Cakes

1. Place the warm, boiled russet potatoes in a large mixing bowl and mash them completely until no lumps remain.
2. Add the cornstarch, salt, black pepper, red chili flakes, and chopped fresh parsley to the mashed potatoes.
3. Mix and knead the mixture thoroughly until a smooth, pliable potato dough forms.
4. Divide the potato dough into four equal portions and roll each portion into a smooth ball.
5. Flatten one ball in the palm of your hand to create a thick disc with a slight indentation in the middle.
6. Place approximately 25 grams of shredded mozzarella cheese into the center of the disc.
7. Fold the edges of the potato dough over the cheese filling and seal completely to prevent leaking.
8. Gently press the sealed ball back into a flat, round potato cake disc about 1/2 inch thick.
9. Heat the unsalted butter in a non-stick skillet over medium heat until completely melted and bubbling.
10. Place the potato cakes into the hot pan and cook for 4 to 5 minutes until the bottom turns deep golden brown.
11. Flip the potato cakes carefully and cook the other side for another 4 minutes until crisp and golden brown.
12. Remove the cakes from the pan, place on a wire rack, sprinkle with flaky sea salt, and serve warm.

Pro Tip

Ensure your potatoes are mashed while still warm and completely free of lumps before adding the cornstarch. If the potato mixture is cold or unevenly mashed, the dough can crack during frying, causing the cheese to leak into the pan and burn.

Serving & Storage

Serve these potato cakes hot right out of the pan so you get the full crispy exterior and stretchy melted cheese pull. They pair wonderfully with spicy mayo, garlic aioli, sour cream, or a fresh green salad.

Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the texture of cooked potatoes turns grainy when thawed.

To reheat, place them in a dry skillet over medium-low heat for 3 to 4 minutes per side, or heat them in an air fryer at 180°C for 5 minutes to restore the crispy crust.

FAQs

Can I make these potato cakes ahead of time?

You can assemble and shape the stuffed potato cakes up to 8 hours in advance, cover them tightly on a baking sheet, and keep them refrigerated until you are ready to fry.

Why are my potato cakes falling apart in the pan?

The potato mixture usually breaks apart if there is too much moisture or not enough starch binder. Make sure to drain the boiled potatoes thoroughly and use the full amount of cornstarch specified.

What other cheese can I use for the center?

Sharp cheddar, gouda, Monterey Jack, or any good melting cheese works great instead of mozzarella.