Stuffed Potato Cakes Recipe

These Stuffed Potato Cakes are a delightful treat that combines a crispy, golden exterior with a warm, melty cheese center. This recipe is incredibly versatile, making it the perfect choice for a quick snack, a hearty breakfast, or a crowd-pleasing side dish.

Why You Will Love This Recipe

This Stuffed Potato Cakes Recipe is a game-changer for anyone who loves simple, comforting flavors. You will love it because it only requires a few basic pantry staples, specifically potatoes and starch, to create a gourmet-style result. It is also the absolute best way to use up leftover mashed potatoes from holiday dinners. Furthermore, the recipe is naturally gluten-free when using potato starch and can be easily customized with different fillings like sautéed spinach, feta, or mushrooms to suit your personal taste.

Ingredients for Stuffed Potato Cakes Recipe

• 2 lbs gold potatoes: Peeled and sliced into small chunks.
• 2/3 cup potato starch: You can also substitute this with corn starch if necessary.
• Salt and pepper: Added to taste to enhance the potato dough.
• 4 oz fontina cheese: Cubed small; mozzarella is a great alternative for a classic cheese pull.
• Olive oil: For pan-frying the cakes to a golden crisp.

Step-by-Step Instructions

1. Boil the potatoes: Bring a large pot of water to a boil. Add the peeled potato chunks along with 1 teaspoon of salt. Let the potatoes cook for about 10 minutes, or until they are tender and easily mashable with a fork.
2. Prepare the dough: Transfer the cooked potatoes to a large mixing bowl and mash them until they are mostly smooth. Add the potato starch, salt, and pepper. Use your clean hands to “push” and knead the starch into the potatoes until a smooth, pliable dough forms.
3. Assemble the cakes: Scoop out about 1/4 cup of the potato dough and roll it into a ball. Flatten the ball in your palm, place 2 to 3 small cubes of cheese in the center, and fold the edges over to seal the cheese inside. Gently flatten the ball into a disc shape. Repeat this process for the remaining dough.
4. Fry until golden: Heat a drizzle of olive oil in a pan or griddle over medium-high heat. Place the potato cakes in the pan and cook for 3 to 4 minutes per side. If they begin to brown too quickly, lower the heat slightly.
5. Serve: Once the cakes are golden brown and crispy on both sides, remove them from the heat and enjoy them while the cheese is still melted.

Expert Tips for Success

To get the best results with your Stuffed Potato Cakes Recipe, use Yukon Gold potatoes as they have a naturally creamy texture that creates a smoother dough. Ensure your cheese cubes are small enough so that they melt completely by the time the outside of the cake is crispy. If you find the dough is sticking to your hands, you can lightly dust your palms with a little extra starch. For an extra flavor boost, try adding garlic powder or dried herbs directly into the potato dough before mixing.

Stuffed Potato Cakes

These Stuffed Potato Cakes are a delightful treat that combines a crispy, golden exterior with a warm, melty cheese center. This recipe is incredibly versatile, making it the perfect choice for a quick snack, a hearty breakfast, or a crowd-pleasing side dish.

Print Recipe Pin Recipe

Cook Time 20 minutes mins

Course: Breakfast, Side Dish, Snack

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs gold potatoes Peeled and sliced into small chunks.
• 2/3 cup potato starch You can also substitute this with corn starch if necessary.
• Salt and pepper Added to taste to enhance the potato dough.
• 4 oz fontina cheese Cubed small; mozzarella is a great alternative for a classic cheese pull.
• Olive oil For pan-frying the cakes to a golden crisp.

Equipment

• Pot
• Pan or Griddle
• Mixing Bowl

Method

 

1. Boil the potatoes: Bring a large pot of water to a boil. Add the peeled potato chunks along with 1 teaspoon of salt. Let the potatoes cook for about 10 minutes, or until they are tender and easily mashable with a fork.
   2 lbs gold potatoes
2. Prepare the dough: Transfer the cooked potatoes to a large mixing bowl and mash them until they are mostly smooth. Add the potato starch, salt, and pepper. Use your clean hands to “push” and knead the starch into the potatoes until a smooth, pliable dough forms.
   2 lbs gold potatoes, 2/3 cup potato starch, Salt and pepper
3. Assemble the cakes: Scoop out about 1/4 cup of the potato dough and roll it into a ball. Flatten the ball in your palm, place 2 to 3 small cubes of cheese in the center, and fold the edges over to seal the cheese inside. Gently flatten the ball into a disc shape. Repeat this process for the remaining dough.
   4 oz fontina cheese
4. Fry until golden: Heat a drizzle of olive oil in a pan or griddle over medium-high heat. Place the potato cakes in the pan and cook for 3 to 4 minutes per side. If they begin to brown too quickly, lower the heat slightly.
   Olive oil
5. Serve: Once the cakes are golden brown and crispy on both sides, remove them from the heat and enjoy them while the cheese is still melted.

Notes

To get the best results with your Stuffed Potato Cakes Recipe, use Yukon Gold potatoes as they have a naturally creamy texture that creates a smoother dough. Ensure your cheese cubes are small enough so that they melt completely by the time the outside of the cake is crispy. If you find the dough is sticking to your hands, you can lightly dust your palms with a little extra starch. For an extra flavor boost, try adding garlic powder or dried herbs directly into the potato dough before mixing.

Frequently Asked Questions