Easy Stuffed Potato Cakes
Delicious, crispy potato cakes filled with creamy mashed potatoes, cheese, and vegetables, perfect for a satisfying lunch or snack.
Ingredients
For the potato mixture
- 2 large potatoes (russet or Yukon gold, peeled and quartered) Starchy varieties work best for a fluffy mash.
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend) Choose your favorite cheese for filling.
- 1/2 cup cooked vegetables (like spinach or bell peppers, finely chopped) Use any preferred cooked vegetables.
- 1/4 cup green onions, chopped Adds a nice flavor.
- 1 large egg Bind the mixture together.
- 1/2 cup breadcrumbs For coating the patties.
- Salt and pepper to taste Season love.
For frying
- Oil for frying Choose a frying oil with a high smoke point.
Instructions
Preparation
- Begin by boiling the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
- Once cool, mash the potatoes in a bowl until smooth.
- Stir in the shredded cheese, cooked vegetables, green onions, egg, and season with salt and pepper to taste. Mix until well combined.
- Form the potato mixture into small patties, about 3-4 inches wide.
- Coat each patty in breadcrumbs for that perfect crispy crust.
Cooking
- Heat oil in a frying pan over medium heat. Carefully place the patties in the pan and fry for about 4-5 minutes per side, or until golden brown and crispy.
- Remove the cakes from the pan and place them on a paper towel-lined plate to absorb any excess oil.
- Serve these delicious potato cakes warm, topped with your favorite garnish!
Notes
Great served with dips like ranch or garlic aioli. Leftover potato cakes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage.