Description
Quick & Easy Stuffed Potato Cakes are crispy on the outside and soft on the inside, filled with a savory cheese or meat mixture. These golden cakes make a comforting snack, appetizer, or light meal, perfect for using up leftover mashed potatoes.
Ingredients
Units
Scale
- 2 cups mashed potatoes (preferably cold)
- 1/2 cup shredded cheese (mozzarella, cheddar, or a mix)
- 1/4 cup chopped cooked meat (optional, e.g., ground beef or chicken)
- 1/4 cup chopped green onions or parsley
- 1 egg
- 1/4 cup all-purpose flour (plus more for dusting)
- Salt and pepper, to taste
- 2–3 tbsp vegetable oil, for frying
Instructions
- In a bowl, combine mashed potatoes, egg, flour, salt, and pepper. Mix until a soft dough forms.
- Divide into equal portions (about 6–8). Flatten each into a disc in your hand.
- Place a small spoonful of cheese or meat filling in the center. Fold edges over and shape into a sealed patty.
- Lightly dust each cake with flour to prevent sticking.
- Heat oil in a non-stick skillet over medium heat. Fry potato cakes for 3–4 minutes per side until golden and crispy.
- Drain on paper towels and serve warm, optionally with sour cream or dipping sauce.
Notes
- Use leftover mashed potatoes for a quicker prep.
- Fillings can be customized with sautéed vegetables, herbs, or different cheeses.
- Make them smaller for appetizers or larger for a meal.
- Uncooked cakes can be made ahead and refrigerated for up to 1 day.
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg