Cheese-Stuffed Potato Cakes
European Recipes

Cheese-Stuffed Potato Cakes

Pan
serves 4

These potato cakes are a practical way to turn mashed potatoes into a proper meal. The seasoned potato mixture is wrapped around a cheese filling, then pan-fried until crisp and golden.

Serve with sour cream or natural yoghurt, a fried egg, or a simple salad. Cold leftover mash works especially well because it is easier to shape.

BudgetVegetarianComfort FoodQuick
20 mins prep20 mins cook40 mins total

  1. If the potatoes are not already cooked, boil them until fork-tender, drain thoroughly and mash until smooth. Let them cool until just warm.

  2. Mix the mash with the egg, flour, salt and pepper until you have a soft mixture that holds together. Chill briefly if it feels sticky.

  3. Divide into eight portions. Flatten each portion, place a little grated cheese in the centre, then fold the potato around it and shape into a thick cake. Dust lightly with flour.

  4. Heat the oil in a non-stick frying pan over a medium heat. Fry the cakes in batches for 3–4 minutes on each side, turning carefully, until crisp and golden.

  5. Drain briefly on kitchen paper and serve hot with sour cream, natural yoghurt or a fried egg.

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