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Stuffed Potato Pancakes with a Cheesy Twist

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 pancakes 1x
  • Category: Appetizer / Side Dish
  • Method: Pan-Frying
  • Cuisine: Comfort Food

Description

These golden, crispy potato pancakes are stuffed with gooey, melty cheese for a delicious twist on a classic comfort food. Perfect as an appetizer, side dish, or snack, they’re easy to make and even easier to devour!

Ingredients

Units Scale
For the Potato Pancakes:
  • 2 cups (500g) mashed potatoes (leftover or freshly made)
  • 1 large egg
  • 1/4 cup (30g) all-purpose flour (plus extra for dusting)
  • 1/4 teaspoon garlic powder (optional)
  • Salt and pepper to taste
For the Filling:
  • 1 cup (100g) shredded mozzarella, cheddar, or your favorite melty cheese
  • 1/4 cup (40g) cream cheese (optional, for extra creaminess)
For Frying:
  • 2–3 tablespoons vegetable oil or butter
For Garnish:
  • Chopped fresh parsley
  • Sour cream or yogurt (for dipping)

Instructions

  1. Prepare the Dough:
    • In a large bowl, combine the mashed potatoes, egg, flour, garlic powder (if using), salt, and pepper. Mix until a soft, pliable dough forms. If the dough is too sticky, add a little more flour.
  2. Prepare the Filling:
    • In a small bowl, mix the shredded cheese with the cream cheese (if using) to create a creamy, cheesy filling.
  3. Shape the Pancakes:
    • Dust your hands with flour to prevent sticking. Take a golf ball-sized portion of the potato dough and flatten it into a disc about 3 inches in diameter.
    • Place a tablespoon of the cheese filling in the center of the disc. Gently fold the edges of the dough around the filling to seal it, forming a ball. Flatten the ball slightly to create a pancake shape. Repeat with the remaining dough and filling.
  4. Fry the Pancakes:
    • Heat the oil or butter in a large skillet over medium heat.
    • Place the stuffed pancakes in the skillet, making sure not to overcrowd the pan. Cook for 3–4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
  5. Serve:
    • Garnish with chopped parsley and serve hot with a dollop of sour cream or yogurt on the side.

Notes

  • For a flavor boost, add chopped cooked bacon or sautéed onions to the filling.
  • These pancakes can be made in advance and reheated in the oven or air fryer for a crispy texture.
  • Use gluten-free flour for a gluten-free version.

Find it online: https://recipe.ukfinda.com/stuffed-potato-pancakes-with-a-cheesy-twist.htm