Description
These quick & easy stuffed potato cakes are crispy on the outside, soft and cheesy on the inside, and perfect for using up leftover mashed potatoes. They’re budget-friendly, customizable, and make a comforting snack, appetizer, or side dish in under 30 minutes.
Ingredients
- For the Potato Cake Dough:
- Mashed potatoes (leftover or fresh and cooled)
- All-purpose flour
- 1 egg
- Salt and pepper, to taste
- Optional: garlic powder, chopped chives, or green onions
- For the Filling:
- Shredded cheese (cheddar, mozzarella, or a blend)
- Optional: sautéed vegetables (spinach, mushrooms, peppers)
- Optional: cooked chopped chicken
- For Cooking:
- Oil or butter, for pan-frying
Instructions
- In a large bowl, mix mashed potatoes, flour, egg, salt, pepper, and any optional seasonings until a soft dough forms.
- Scoop a small amount of dough and flatten into a round patty.
- Add a spoonful of cheese or filling in the center, then top with more dough and shape into a sealed cake.
- Heat oil or butter in a skillet over medium heat.
- Fry each potato cake for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate. Serve warm with sour cream or dipping sauce.
Notes
- If your dough is too sticky, add more flour, 1 tablespoon at a time.
- Use firm, cool mashed potatoes for best shaping.
- Great served with sour cream, Greek yogurt, or a zesty dipping sauce.
