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Cheesy stuffed potato cakes are my answer when I want comfort food without fuss. Their crispy golden exterior with gooey cheese inside always hits the spot and they need only two main ingredients plus a touch of seasonings and a little olive oil. Perfect for a quick dinner or as a fun snack to share with friends or family.
When I first tried these potato cakes my kids could not stop asking for more and they have since become a Saturday movie night favorite in my home.
Ingredients
- Gold potatoes: These make the cakes creamy and tender plus their naturally sweet flavor shines through. Look for firm potatoes with smooth skin
- Potato starch or corn starch: This is the key for binding everything into a dough without flour. Choose potato starch if you want extra stretch in the dough
- Salt and pepper: These add essential seasoning. Always taste your mash before shaping the cakes
- Fontina cheese or mozzarella: You want a good melting cheese for that irresistible pull in the center. Chop into small cubes so each cake gets a good cheesy hit. Use the freshest cheese you can get
- Olive oil: This is for brushing or drizzling on the pan to help crisp up the outsides and prevent sticking. Go for extra virgin if you can
Step-by-Step Instructions
- Boil the Potatoes:
- Cut the peeled potatoes into small even chunks. Place in a pot and fill with water to cover. Add one teaspoon salt. Bring to a boil and cook for about ten minutes until a fork easily pierces the pieces
- Mash and Mix:
- Drain the potatoes thoroughly. Transfer to a large bowl. Using a fork mash them until mostly smooth with only a few small lumps remaining. Add potato starch salt and pepper. Use your hands to gently press the starch into the potatoes until a smooth dough forms
- Shape the Cakes:
- Scoop up about a quarter cup of dough. Roll it into a ball then flatten with your palms to make a thick circle. Put two or three small cheese cubes in the center. Pinch the edges around the filling to seal then flatten again gently into a thick disc. Repeat with the rest of the dough
- Pan Fry the Cakes:
- Drizzle olive oil in a griddle or large skillet and heat over medium high. Lay several cakes in the pan. Cook each side for three to four minutes checking for golden color. If browning too fast lower the heat. Flip and cook the second side until crisped and the cheese inside is melted
- Serve and Savor:
- Let the cakes cool slightly so the cheese settles. Enjoy hot as is or with your favorite dipping sauce
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The fontina cheese in the middle is my secret touch. My grandmother used to hide a little cheese in mashed potato patties and it always felt like biting into a treasure especially with a crunchy golden crust around the edges.
Storage Tips
These potato cakes store well in the refrigerator for up to three days. Stack them between layers of parchment in an airtight container. For reheating use a skillet over low heat with a splash of oil or try the oven to reclaim some crispiness. Microwaving is quick but you lose a bit of the crust.
Ingredient Substitutions
If you do not have gold potatoes russets also work but the texture will be fluffier. Potato starch can be swapped for corn starch in equal measure. For the cheese use anything that melts well such as provolone mild cheddar or even vegan alternatives. If you are out of olive oil canola or sunflower oil are fine for cooking.
Serving Suggestions
Serve these as an appetizer with a tangy tomato sauce or garlic yogurt dip. They pair perfectly with green salads or a simple side of steamed veggies. You can even make mini versions for party platters. I sometimes pack leftovers into lunchboxes cold or at room temperature.
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Cultural Note
Potato cakes appear in many cultures from Irish boxty to Polish placki. This version gets its inspiration from the cheesy savory snacks found all around Europe and I love how versatile and approachable it is for any home cook wanting something nostalgic and cozy.
Recipe FAQs
- → What type of cheese works best for the filling?
Fontina melts beautifully for a rich, creamy center, but mozzarella is also a great substitute for its mild flavor and meltability.
- → Can I use other kinds of potatoes?
Yukon Gold or russet potatoes are both suitable. Ensure they're starchy enough to form a smooth dough after mashing.
- → How do I prevent the cakes from falling apart?
Make sure the potatoes are well-mashed and mixed thoroughly with starch. Keep the cheese pieces small for easy sealing.
- → Is it possible to prepare these in advance?
Yes, formed potato cakes can be assembled and chilled until ready to cook. They taste best fresh from the pan.
- → What pan should I use for cooking?
A non-stick griddle or skillet works well to brown the cakes evenly with just a drizzle of olive oil.
- → How do I store leftovers?
Keep cooked cakes in an airtight container in the refrigerator and reheat on a pan for crisp edges.