Description
Stuffed Potato Cakes are crispy golden bites with a warm, flavorful center made from fluffy mashed potatoes and your choice of delicious fillings like cheese, vegetables, or meat. This versatile and comforting recipe is easy to customize, perfect as a snack, appetizer, or main dish, and features a crispy exterior with a soft, creamy inside.
Ingredients
Scale
Potato Base
- 4 large starchy potatoes (Russet or Yukon Gold), peeled and chopped
- 3 tbsp butter
- 1/4 cup milk (or plant-based milk for vegan version)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Fresh herbs (parsley, rosemary, thyme, or dill), chopped, as preferred
Fillings
- 1 cup shredded cheese (cheddar or mozzarella) or as desired
- 1/2 cup cooked bacon, crumbled or sautéed mushrooms or sautéed spinach or cooked minced meat (ground beef, pulled chicken, or crumbled bacon)
Binding and Coating
- 1 large egg (or flaxseed egg for vegan: 1 tbsp flaxseed meal + 3 tbsp water)
- 1 cup bread crumbs (use gluten-free if needed)
For Frying
- Neutral oil (vegetable or canola oil), enough for frying
Instructions
- Prepare the Potatoes: Peel and chop potatoes into even chunks. Boil them in salted water until fork-tender. Drain and mash with butter and milk until smooth and creamy. Season mashed potatoes with salt, pepper, garlic powder, and your choice of fresh herbs.
- Create the Filling: While potatoes cool slightly, prepare your chosen filling. Cook fillings thoroughly such as sautéed mushrooms with cheese or spiced ground meat. Ensure filling is dry to prevent sogginess.
- Form the Potato Cakes: Take a small handful of mashed potato and flatten it into a disk. Place a spoonful of filling in the center and gently fold mashed potato around it, sealing edges completely. Shape into evenly sized cakes.
- Coat the Cakes: Beat the egg in a shallow dish. Dip each potato cake in egg wash, then roll thoroughly in bread crumbs to coat evenly for a crispy crust.
- Fry to Perfection: Heat oil in a pan over medium heat until shimmering. Fry cakes in batches, turning carefully until golden brown and crispy on all sides. Drain on paper towels before serving. Alternatively, for a healthier option, bake at 400°F (200°C) for 20 minutes, flipping halfway.
Notes
- Use day-old mashed potatoes to save time and improve texture.
- Do not overfill the cakes to prevent bursting during cooking.
- Press cakes firmly when shaping to hold filling inside.
- Maintain medium oil temperature to ensure crispiness without greasy results.
- Baking is a great alternative to frying for a healthier version.
Nutrition
- Serving Size: 2 potato cakes
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
Keywords: stuffed potato cakes, potato croquettes, crispy potato snacks, mashed potato recipe, comfort food, appetizer, snack, vegetarian, meat stuffed potato
