Cheese-Stuffed Potato Cakes
These cheese-stuffed potato cakes are soft and golden on the outside, with a gooey center of melted mozzarella and cream cheese. The dough is made from seasoned mashed potatoes, which you wrap around the filling and shape into flat potato cheese patties before pan-frying.
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How to Make Potato Cakes
Waxy potatoes, such as red potatoes or Yukon Gold, work great in this recipe. They hold their shape better, so the dough is less likely to fall apart while you shape and fill the potato cakes.
The salt is a starting point: some potatoes are a little sweeter than others, so taste the dough and add more salt if needed.
For the cheese filling, this recipe uses a mix of mozzarella and cream cheese for a soft, melty center, but you can use any cheese you like, such as cheddar, gouda or pepper jack.
The potato dough is a little sticky, so grease your hands with oil before you start shaping. That keeps the dough from sticking to your fingers and makes it much easier to wrap it around the cheese and seal the seams. Place the finished potato patties on a sheet of parchment paper dusted lightly with flour, so they don’t stick while you shape the rest.
How to Fry Potato Cakes
Fry the cheese-stuffed potato cakes over medium-low heat and turn them regularly. If the pan is too hot, the outside browns before the cheese in the middle has had time to melt. With a little patience, you get cheesy potato cakes that are golden outside and gooey inside.
How to Freeze Potato Cakes
These stuffed potato cakes freeze well, so you can make a big batch and save some for later. Place a small sheet of parchment paper between each potato cake so they don’t freeze together, then store them in an airtight container or freezer bag.
More Potato Recipes to Try
If you love these cheese-stuffed potato cakes, here are more potato recipes to make next:
Potato Pockets with Beef: the same kind of soft mashed potato dough, folded around spiced ground beef and cheese into half-moon pockets and pan-fried until golden.
Batata Harra with Ground Meat: crispy fried potato cubes and spicy, tomato-seasoned ground meat, layered with cheese and baked in the oven.
Crispy Patatas Bravas: golden pan-fried potato cubes served with a smoky paprika sauce with a little kick.
Mashed Potatoes with Chicken and Lemon Sauce: creamy mashed potatoes topped with spiced chicken in a creamy lemon and honey sauce.
Make ahead & storage
Make ahead
You can shape the potato cakes a day ahead. Keep them covered in the fridge until you’re ready to fry them.Storage
Store cooked potato cakes in an airtight container in the fridge for up to 2 days, or wrap them airtight and freeze them for up to 2 months.Reheating
Reheat the potato cakes in a skillet over low heat, or in the oven at 325°F (160°C), until warmed through.Make ahead & storage
Make ahead
You can shape the potato cakes a day ahead. Keep them covered in the fridge until you’re ready to fry them.Storage
Store cooked potato cakes in an airtight container in the fridge for up to 2 days, or wrap them airtight and freeze them for up to 2 months.Reheating
Reheat the potato cakes in a skillet over low heat, or in the oven at 325°F (160°C), until warmed through.Ingredients
POTATO DOUGH
neutral oil
shredded mozzarella
Tips
Grease your hands with oil
Fry over medium-low heat
Instructions
Measure out all the ingredients.
Peel the potatoes and cut them into even-sized pieces. Bring a pot of water to a boil, add the potatoes and cook for 15–20 minutes, until tender. Drain them and let them steam dry for a few minutes.
Put the slightly cooled potatoes in a large bowl and mash them until smooth.
Add the egg, salt, shredded mozzarella, garlic powder, dried parsley, black pepper, cayenne pepper and flour. Knead until smooth.
In a separate bowl, mix the mozzarella and cream cheese until combined.
Divide the cheese filling into 8 portions of about 25-30 g (1 oz) each. Roll each into a ball and flatten it slightly.
Grease your hands with oil. Divide the potato dough into 8 equal portions. Take one portion and press it into a round disc.
Place a portion of cheese filling in the center of the dough. Fold the dough around the filling and pinch the seams closed. Shape it into a round and press flat.
Line a plate or baking sheet with parchment paper and dust it lightly with flour. Place the shaped potato cakes on it so they don’t stick. Repeat with the rest of the dough and filling.
Heat a splash of oil in a skillet over medium-low heat. Fry the potato cakes until golden brown on both sides, turning them often. Drain briefly on paper towels. Serve warm, while the cheese filling is soft and melty.
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