Quick & Easy Stuffed Potato Cakes

Quick & Easy Stuffed Potato Cakes are crispy on the outside, soft and fluffy inside, and filled with a savory surprise in the center—cheese, vegetables, or even leftover meat. These golden patties are perfect as a snack, light meal, or appetizer and come together with simple ingredients and minimal prep time.

Why You’ll Love This Recipe

Stuffed potato cakes are the ultimate comfort food. They use basic pantry staples, are endlessly versatile, and cook quickly on a skillet with no deep frying required. You can fill them with whatever you have on hand—cheese, spinach, ground meat, or seasoned vegetables—making them great for using up leftovers. Best of all, they’re kid-friendly, freezer-friendly, and naturally gluten-free if made with the right flour.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the potato mixture:

• Potatoes, peeled and boiled
• Salt and pepper
• Butter (optional, for richness)
• All-purpose flour or cornstarch (for binding)
• Egg (optional, for structure)

For the filling (choose one or mix):

• Shredded cheese (mozzarella, cheddar, or feta)
• Cooked spinach or herbs
• Leftover cooked chicken, ground meat, or mashed lentils
• Caramelized onions or sautéed mushrooms

For cooking:

• Oil or butter for pan-frying

Optional toppings:

• Sour cream or yogurt
• Chopped herbs
• Chili flakes or paprika for garnish

directions

this recipe

1. Boil potatoes until fork-tender, then mash until smooth. Let cool slightly.
2. Mix in salt, pepper, and optional butter, egg, and flour until the dough is soft but not sticky.
3. Divide mixture into equal portions (about 8–10). Flatten each into a disc.
4. Place a spoonful of your desired filling in the center of each disc. Fold the edges over and flatten gently into a sealed patty.
5. Heat oil or butter in a non-stick skillet over medium heat.
6. Cook the potato cakes for 3–4 minutes per side until golden and crispy.
7. Serve hot with your favorite dipping sauce or toppings.

Servings and timing

Serves: 4 (makes 8–10 cakes)
Prep time: 15 minutes
Cook time: 15 minutes
Total time: approx. 30 minutes

Variations

• Make it spicy with jalapeños, chili flakes, or pepper jack cheese.
• Use sweet potatoes for a different flavor and more nutrients.
• Add fresh herbs like parsley, chives, or dill to the dough for brightness.
• Try mashed cauliflower blended with the potatoes for a lighter version.
• Use seasoned mashed chickpeas for a vegan protein boost.

storage/reheating

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best crispiness or microwave for convenience. To freeze, layer with parchment paper and store in a freezer bag for up to 2 months. Reheat from frozen in a pan or oven at 375°F (190°C) until hot throughout.

FAQs

Can I use leftover mashed potatoes?

Yes! Leftover mash works perfectly, especially if it’s not too runny. Adjust flour as needed to make a workable dough.

Do I need to use egg?

Egg helps bind the dough but can be skipped if your mixture holds together with flour or cornstarch alone.

What fillings work best?

Cheese is a classic choice, but sautéed veggies, cooked meats, or even hummus can work well. Avoid very wet fillings.

How do I keep them from falling apart?

Make sure the potato mixture is firm and not too sticky. Let it cool before handling, and seal the edges well around the filling.

Can I bake these instead?

Yes, bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden brown.

Are these gluten-free?

Use cornstarch or a gluten-free flour blend instead of regular flour to keep them gluten-free.

Can I make these vegan?

Yes, skip the egg and use oil instead of butter. Use vegan cheese or veggie fillings.

What potatoes work best?

Starchy varieties like russet or Yukon Gold mash well and give the best texture.

Can I prep these ahead?

Yes. Shape and refrigerate for up to 24 hours before cooking. You can also freeze them uncooked.

What should I serve with them?

Great with sour cream, yogurt, garlic sauce, or a crisp salad on the side.

Conclusion

Quick & Easy Stuffed Potato Cakes are the kind of recipe you’ll come back to again and again—comforting, crispy, and endlessly adaptable. Whether you’re using up leftovers or planning a quick meal from scratch, these golden pockets of deliciousness are sure to hit the spot. Serve them hot and watch them disappear!

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