Cheesy Stuffed Potato Cakes (Print Version)
Crispy golden potato patties with gooey cheese centers, pan-seared for a rich, savory treat.
# Ingredients:
→ Dough
01 -
900 g gold potatoes, peeled
02 -
80 g potato starch or corn starch
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Filling
05 -
115 g fontina cheese, cut into small cubes or use mozzarella
→ Cooking
06 -
Olive oil, for frying
# Instructions:
01 -
Fill a large pot with water and bring to a boil. Slice the peeled potatoes into bite-sized chunks. Once the water is boiling, add the potatoes and 1 teaspoon salt. Boil for approximately 10 minutes until fork-tender.
02 -
Drain the cooked potatoes and transfer to a large mixing bowl. Mash until smooth. Add potato starch, salt, and pepper. Mix well by hand until a cohesive, smooth dough forms.
03 -
Portion dough into 60 ml balls. Flatten each piece, place 2–3 cheese cubes in the centre, fold dough around cheese to enclose, and gently flatten into a disc. Repeat with all dough.
04 -
Heat a thin layer of olive oil in a nonstick pan over medium-high heat. Fry cakes for 3–4 minutes per side until golden and crisp, adjusting heat as necessary to prevent burning.
05 -
Transfer the fried potato cakes to a platter and serve hot.
# Notes:
01 -
For best texture, avoid over-mashing the potatoes to prevent a gluey consistency.