Recipe
Cheese-Stuffed Potato Cakes
Golden pan-fried potato cakes with a crisp outside and a soft melted-cheese centre.
Ingredients
Method
20 mins prep20 mins cook40 mins total
If the potatoes are not already cooked, boil them until fork-tender, drain thoroughly and mash until smooth. Let them cool until just warm.
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.
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.
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.
Drain briefly on kitchen paper and serve hot with sour cream, natural yoghurt or a fried egg.
Notes
Use cold leftover mash where possible; warm, wet mash is harder to shape.
Keep the heat at medium so the outside browns while the cheese melts inside.
The cakes can be frozen uncooked between sheets of baking paper and cooked from frozen with a few extra minutes per side.
About this recipe
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.
