Introduction:
Stuffed Potato Cakes are a comforting dish made from mashed potatoes filled with a savory stuffing — usually cheese, herbs, or spiced vegetables — then pan-fried until crispy and golden. These versatile little patties can be customized endlessly, making them perfect for using up leftovers or impressing guests with minimal ingredients. Whether served with sour cream, chutney, or a simple salad, they never fail to satisfy.
Ingredients
For the Potato Dough:
- 4 large potatoes (about 800g), peeled and boiled
- 1 egg
- 1/3 cup all-purpose flour (plus more for shaping)
- Salt and pepper to taste
For the Stuffing (Cheese & Herb Filling – adjustable):
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp chopped fresh parsley or cilantro
- 1 small onion, finely chopped (optional)
- 1 green chili, finely chopped (optional, for heat)
- Salt & pepper to taste
For Frying:
- 2–3 tbsp vegetable oil or butter
Instructions & Method
1. Prepare the Potatoes
- Peel and boil the potatoes in salted water until fork-tender (about 15-20 minutes).
- Drain well and mash until smooth. Let them cool slightly.
2. Make the Dough
- To the mashed potatoes, add egg, flour, salt, and pepper. Mix to form a soft dough.
- If the dough feels too sticky, add a little more flour — but don’t overdo it or the cakes will be dense.
3. Prepare the Filling
- In a small bowl, mix cheese, herbs, and any optional ingredients (onion/chili).
- Season lightly with salt and pepper.
4. Assemble the Potato Cakes
- Lightly flour your hands. Take a small handful of dough and flatten it into a disc in your palm.
- Spoon about 1 tbsp of filling into the center.
- Gently fold the edges over and seal, shaping it into a flattened round patty.
- Repeat with the remaining dough and filling.
5. Cook the Cakes
- Heat oil or butter in a non-stick skillet over medium heat.
- Fry the potato cakes in batches, about 3–4 minutes per side, until golden brown and crisp.
- Transfer to a paper towel-lined plate.
6. Serve Hot
- Serve immediately with sour cream, yogurt, chutney, or a dipping sauce of your choice.
💡 Tips & Variations
- Add protein: Mix shredded chicken, tuna, or cooked ground meat into the filling.
- Go vegetarian: Try sautéed mushrooms, spinach, or peas for a veggie version.
- Spice it up: Add a pinch of paprika, cumin, or curry powder to the potato dough.
- Make ahead: Shape and chill the cakes for up to a day ahead. Fry just before serving.
🧀 Serving Suggestions:
- With garlic yogurt dip or tzatziki
- Alongside a simple cucumber salad
- As a side dish to grilled meats or fish