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Stuffed Potato Cakes

Potatoes are the ultimate comfort food, versatile enough to be transformed into a wide array of delicious dishes. One such delightful creation is Stuffed Potato Cakes. These crispy-on-the-outside, creamy-on-the-inside cakes are filled with a savory mixture, making them a perfect appetizer, side dish, or even a light meal. In this article, we’ll explore how to make these irresistible stuffed potato cakes that are sure to become a favorite in your recipe repertoire.

Ingredients To create these mouthwatering stuffed potato cakes, gather the following ingredients:

For the Potato Cakes:

  • 4 large russet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, thinly sliced
  • 1/4 cup chopped cooked bacon or ham (optional)

For the Filling:

  • 1/2 cup cooked and crumbled sausage, ground beef, or vegetarian alternative
  • 1/4 cup diced bell peppers
  • 1/4 cup diced onions
  • 1/4 cup shredded cheese (cheddar, mozzarella, or your favorite variety)
  • Salt and pepper to taste
  • 1 tablespoon olive oil for sautéing

For Coating and Frying:

  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • Vegetable oil for frying

Preparation

  1. Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
  2. Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.
  3. Stir in the shredded cheddar cheese, sliced green onions, and chopped cooked bacon or ham (if using). Mix until well combined. Set aside to cool slightly.

Making the Filling

  1. In a skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, and cook until softened, about 5 minutes.
  2. Add the cooked and crumbled sausage or other protein option to the skillet. Cook until heated through, then season with salt and pepper to taste. Remove from heat and let cool slightly.
  3. Once cooled, stir in the shredded cheese until evenly distributed throughout the filling mixture.

Assembling the Potato Cakes

  1. Take a small portion of the mashed potato mixture and flatten it into a disk in the palm of your hand.
  2. Place a spoonful of the filling mixture in the center of the potato disk.
  3. Carefully fold the edges of the potato disk over the filling to encase it completely, shaping it into a round cake. Repeat with the remaining potato mixture and filling.

Coating and Frying

  1. Prepare three shallow dishes for coating the potato cakes: one with flour, one with beaten eggs, and one with breadcrumbs.
  2. Dip each potato cake first in the flour, shaking off any excess, then in the beaten eggs, and finally in the breadcrumbs, ensuring an even coating.
  3. Heat vegetable oil in a large skillet over medium heat. Fry the potato cakes in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.

Serving

  1. Serve the stuffed potato cakes hot, garnished with additional sliced green onions or a dollop of sour cream, if desired.
  2. These potato cakes can be enjoyed as a delightful appetizer, side dish, or even a light meal paired with a crisp salad.

 

Stuffed Potato Cakes are a delicious twist on classic mashed potatoes, offering a crispy exterior and a flavorful surprise inside. With their versatile filling options and crispy coating, they’re sure to please even the most discerning palates. Whether you’re hosting a gathering or simply craving a comforting treat, these stuffed potato cakes are guaranteed to satisfy. So, roll up your sleeves, gather your ingredients, and get ready to indulge in the irresistible comfort of these delightful creations.

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