These Cheesy Stuffed Potato Cakes are crispy on the outside and wonderfully cheesy on the inside, combining a blend of cheddar, mozzarella, and Parmesan cheeses with tender mashed potatoes and aromatic green onions. Perfect as a savory snack or a delightful side dish, they’re pan-fried to golden perfection and served hot for maximum flavor and texture.
Total Time:40 minutes
Yield:8 servings
Ingredients
Main Ingredients
4 large potatoes, peeled and boiled
1 cup shredded cheddar cheese
1/2 cup mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
2 cloves garlic, minced
1/4 cup flour
1 egg
Salt and pepper to taste
Olive oil for frying
Instructions
Prepare the potatoes: Mash the boiled potatoes in a large bowl until smooth. Let them cool slightly to make them easier to handle when mixing.
Combine ingredients: Add shredded cheddar, mozzarella, Parmesan, green onions, minced garlic, flour, egg, salt, and pepper to the mashed potatoes. Mix everything together thoroughly until well combined.
Shape the cakes: Take a small handful of the potato mixture and flatten it into a patty. Place a small amount of mozzarella cheese in the center and carefully fold the potato mixture around it to enclose the cheese, forming a stuffed cake. Repeat until all mixture is used.
Heat the oil: Pour olive oil into a large skillet and heat it over medium heat until shimmering and hot enough for frying.
Cook the cakes: Fry the potato cakes in batches, cooking each side for 4 minutes or until they become golden brown and crispy on the outside.
Drain and serve: Remove the cooked potato cakes from the skillet and drain them on paper towels to remove excess oil. Serve hot for best flavor and texture.
Notes
For a crispier texture, you can coat the cakes lightly in extra flour or breadcrumbs before frying.
Make sure the potatoes are fully cooled before mixing to prevent the egg from cooking prematurely.
Use a non-stick skillet to reduce the amount of oil needed for frying.
You can substitute green onions with finely chopped chives or parsley for a different flavor profile.
If you prefer baking over frying, cook the cakes in a preheated oven at 400 degrees Fahrenheit for 20 minutes, flipping halfway through.
Store any leftovers in the refrigerator and reheat in a skillet or oven to maintain crispiness.
