Mouthwatering Stuffed Potato Cakes Recipe

How to Make Stuffed Potato Cakes

1. Prepare the Potatoes

Peel and cut the potatoes into chunks. Boil them in salted water until fork-tender (about 15–20 minutes).
Drain and mash the potatoes until smooth. Let them cool slightly.

2. Make the Potato Dough

Add the egg, flour, cornstarch, salt, and pepper to the mashed potatoes. Mix until a smooth dough forms.
If the dough is too sticky, add a little more flour, one tablespoon at a time, until it’s manageable.

3. Prepare the Filling

In a small bowl, combine your filling ingredients, such as cheese, bacon, sautéed vegetables, and herbs.

4. Assemble the Potato Cakes

Take a golf ball-sized portion of the dough and flatten it into a disk with your hands.
Place about 1–2 tablespoons of the filling in the center.
Cover the filling with another small disk of dough, pinching the edges to seal it completely.
Gently shape the cake into a round or oval shape. Repeat with the remaining dough and filling.

5. Cook the Potato Cakes

Heat the vegetable oil or butter in a large skillet over medium heat.
Place the potato cakes in the skillet, being careful not to overcrowd.
Cook for 3–4 minutes on each side, or until golden brown and crispy.
Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

Tips for Perfect Stuffed Potato Cakes

Don’t Overstuff: Too much filling can cause the cakes to break apart while cooking.
Even Thickness: Flatten the cakes evenly to ensure they cook through properly.
Pre-Cook Fillings: Use fully cooked fillings (like bacon or veggies) since the cakes cook quickly.
Reheat in the Oven: To reheat leftovers and maintain crispiness, warm them in a 375°F oven for 10 minutes.

Serving Suggestions

With Dips: Serve with sour cream, garlic aioli, or marinara sauce for extra flavor.
As a Side Dish: Pair with grilled chicken, steak, or roasted vegetables for a complete meal.
For Breakfast: Top with a fried egg for a delicious morning treat.