Description

Savor the crispy, golden exterior of these delightful stuffed potato cakes, filled with creamy goodness and bursting with flavor. Perfect for any occasion!

Ingredients

Scale

4 large Russet potatoes
1 cup shredded cheese (cheddar or mozzarella)
1 medium onion, finely chopped
1/2 cup all-purpose flour
2 eggs
Salt and pepper to taste
Optional spices (paprika, herbs)

Instructions

Peel and cube the potatoes. Boil in salted water until fork-tender (15-20 minutes). Drain well.
Mash the drained potatoes in a mixing bowl with butter until smooth.
Stir in chopped onions, cheese, flour, eggs, salt, pepper, and optional spices until well combined.
Form the mixture into patties about ½-inch thick; optionally stuff with extra cheese or veggies.
Heat oil in a skillet over medium heat. Fry patties until golden brown on both sides (3-4 minutes per side).
Drain on paper towels and serve warm with sour cream or your favorite dipping sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Comfort Food
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 cake pop (45g)
Calories: 120
Sugar: 1g
Sodium: 180mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: Feel free to experiment with different fillings like vegetables or meats to suit your taste. For added flavor, consider incorporating fresh herbs into the potato mixture. Store leftovers in an airtight container in the fridge for up to three days; reheat on a skillet for best texture.