Cheesy Stuffed Potato Cakes (Print Format)
Soft potato cakes with melted cheese filling, crisped on a griddle for a savory, comforting bite.
# Ingredients:
→ Dough
01 -
2 lbs gold potatoes, peeled
02 -
2/3 cup potato starch or corn starch
03 -
Salt and pepper to taste
→ Filling
04 -
4 oz fontina cheese, cubed small or mozzarella
→ Cooking
05 -
Olive oil
# Steps:
01 -
Bring a pot of water to a boil. Slice the peeled potatoes into small chunks. Once boiling, add the potatoes and salt the water with 1 tsp salt. Boil for about 10 minutes or until potatoes are tender and mashable.
02 -
Transfer the potatoes to a large bowl and mash until mostly smooth. Add potato starch, salt, and pepper. Combine using clean hands to form a smooth dough.
03 -
Form 1/4 cup balls from the dough and flatten them. Add 2-3 small cheese cubes to the center of each and seal. Gently flatten into a disc shape. Repeat for remaining dough.
04 -
Heat a drizzle of olive oil in a pan over medium-high heat. Cook potato cakes for 3-4 minutes per side, reducing heat if they cook too quickly. Serve and enjoy!