Cheesy Potato Cakes Recipe
These Cheesy Potato Cakes are a crispy, golden treat packed with gooey melted cheese inside. Made from mashed gold potatoes mixed with potato starch, each disc is pan-fried to perfection in olive oil, delivering a deliciously creamy center and a crunchy exterior. Perfect as a snack, side dish, or appetizer, these cakes are simple to prepare and sure to please any crowd.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 11 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
Potato Cake Ingredients
- 2 lbs peeled gold potatoes, cut into chunks
- 2/3 cup corn or potato starch
- 4 oz mozzarella cheese or small cubes of fontina cheese
- Salt, to taste
- Black pepper, to taste
- Olive oil, for frying
Instructions
- Start cooking potatoes: Peel the potatoes and cut them into chunks. Bring a pot of water to a boil, add a teaspoon of salt, then add the potato pieces. Simmer for about 10 minutes or until the potatoes are soft enough to mash easily.
- Mash and blend ingredients: Drain the cooked potatoes and transfer them to a large bowl or dish. Mash the potatoes thoroughly until smooth. Season with salt and pepper, then mix in the potato starch. Use your hands to knead the mixture into a firm dough that holds together well.
- Fill and shape discs: Using a 1/4 cup scoop, portion out the dough and roll each portion into a ball. Flatten the ball, place a few pieces of cheese in the center, and pinch the dough closed around the cheese. Lightly flatten each filled ball into a disc shape. Repeat with the remaining dough until all is used.
- Pan-cook the cakes: Heat a generous amount of olive oil in a pan over medium-high heat. Once the oil is hot, carefully place each potato cake in the pan. Fry each cake for about 3-4 minutes per side, or until golden brown and crispy. If the cakes are browning too quickly or oil is smoking, reduce the heat slightly. Serve the cakes warm and enjoy!
Notes
- Use starchy potatoes like gold or russet for the best texture.
- If you prefer, substitute mozzarella with fontina or another melty cheese.
- Make sure the oil is hot before frying to achieve a crispy crust.
- These cakes are best eaten immediately but can be reheated in a pan or oven for crispiness.
- For a gluten-free option, confirm your starch choice is gluten-free.
Keywords: cheesy potato cakes, potato patties, fried potato cakes, mozzarella potato cakes, crispy potato cakes, easy side dish
Find it online: https://epicrecipebox.com/cheesy-potato-cakes-recipe/