Stuffed Potato Cakes

Here’s a delicious recipe for Stuffed Potato Cakes, featuring crispy potato patties with a savory filling of your choice. This versatile dish can be enjoyed as a snack, appetizer, or even a main course. You can customize the filling based on what you have on hand or your taste preferences!

Stuffed Potato Cakes

Ingredients:

For the Potato Dough:

• 4 medium russet potatoes, peeled and boiled
• 1 large egg
• 1/4 cup all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Filling (Choose One or Mix and Match):

Option 1: Cheese and Herbs:

• 1 cup shredded mozzarella or cheddar cheese
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 teaspoon garlic powder (optional)

Option 2: Ground Beef:

• 1/2 lb ground beef, cooked and seasoned with salt, pepper, and garlic powder
• 1 small onion, finely chopped (optional)

Option 3: Spinach and Feta:

• 1/2 cup cooked spinach, drained and chopped
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil (for sautéing spinach)

For Frying:

• 2-3 tablespoons oil (vegetable or olive oil)

Instructions:

Make the Potato Dough:

1. Boil the potatoes: Peel and chop the potatoes, then boil them in salted water until they are fork-tender (about 15-20 minutes). Drain and let them cool slightly.
2. Mash the potatoes: Once the potatoes are cool enough to handle, mash them until smooth. Add the egg, flour, salt, and pepper. Mix well to form a dough. If the dough is too sticky, add a little more flour, but don’t overdo it.

Prepare the Filling:

3. Cheese and herbs: Mix the shredded cheese with the chopped parsley or cilantro, and garlic powder if using.
4. Ground beef: Cook the ground beef in a skillet over medium heat, breaking it up with a spatula. Cook until browned and fully cooked. Optionally, add finely chopped onion for extra flavor.
5. Spinach and feta: Sauté the spinach in a little olive oil until wilted. Drain any excess liquid and chop the spinach. Mix with crumbled feta.

Assemble the Stuffed Potato Cakes:

6. Shape the potato dough: Take about 2 tablespoons of potato dough and flatten it into a small round patty (about 3 inches in diameter).
7. Add the filling: Place about 1 tablespoon of your chosen filling in the center of the patty. Carefully fold the edges of the potato dough around the filling to seal it and form a ball. Flatten slightly into a cake. Repeat with the remaining dough and filling.

Fry the Potato Cakes:

8. Heat the oil: In a large skillet, heat the oil over medium heat. Once hot, add the stuffed potato cakes in batches.
9. Fry the cakes: Fry the potato cakes for about 3-4 minutes on each side, or until golden brown and crispy. Be gentle when flipping to avoid breaking them.
10. Drain and serve: Remove the potato cakes from the skillet and drain on a paper towel-lined plate.

Serve:

11. Garnish and enjoy: Serve the stuffed potato cakes with sour cream, yogurt, or a dipping sauce of your choice.

Recipe Notes:

• Filling variations: You can experiment with different fillings like sautéed mushrooms, mashed beans, or even leftover vegetables.
• Baking option: For a healthier version, you can bake the potato cakes at 400°F (200°C) for 15-20 minutes, flipping halfway through until golden and crispy.

Time and Temperature:

• Prep time: 20 minutes
• Cook time: 15-20 minutes
• Total time: 35-40 minutes

These Stuffed Potato Cakes are crispy on the outside, soft on the inside, and packed with a delicious filling! They make for a satisfying snack or meal. Enjoy!