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Easy Stuffed Potato Cakes

Crispy potato cakes stuffed with creamy cheese and vegetables, perfect for a quick lunch or hearty snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

For the potato mixture
  • 2 cups mashed potatoes Use leftovers or boil potatoes until soft.
  • 1 cup cheese Cheddar, mozzarella, or your favorite.
  • 1/2 cup chopped vegetables Spinach, broccoli, or any other preferred veggies.
  • 1/4 cup flour For binding the mixture.
  • 1 large egg Lightly beaten.
  • to taste salt Seasoning.
  • to taste pepper Seasoning.
  • as needed tablespoons oil For frying.

Method
 

Preparation
  1. If using leftovers, skip to mixing. Otherwise, boil the potatoes until soft, drain and mash them in a large bowl.
  2. Add cheese, chopped vegetables, flour, and the beaten egg to the mashed potatoes. Season with salt and pepper and mix well until combined.
  3. Using your hands, take a handful of the potato mixture and shape it into a patty. Press it firmly to maintain its shape. Repeat with the remaining mixture.
Cooking
  1. In a pan, heat oil over medium heat. Once hot, carefully place the patties in the pan and cook for 3-4 minutes on each side, or until golden brown. Drain on paper towels to remove excess oil.
Serving
  1. Enjoy your crispy potato cakes hot, perhaps with a dollop of sour cream or a sprinkle of chives.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for future meals. Reheat in a skillet until crispy.