Quick Stuffed Potato Cakes are like a warm hug on a plate. Imagine crispy golden edges giving way to a fluffy, savory center filled with creamy goodness that dances on your taste buds. The smell wafts through your kitchen, teasing your senses with promises of indulgence and satisfaction. crispy smashed potato salad These delightful little cakes are perfect for family dinners, casual gatherings, or even late-night snack attacks when you just want something comforting.
I remember the first time I made Quick Stuffed Potato Cakes; my kids were skeptical at first but transformed into enthusiastic little food critics after their first bite. They declared these delights a family favorite, and now they’re requested at every get-together. Get ready to experience a flavor explosion that will have everyone asking for seconds! For more inspiration, check out this Buffalo chicken stuffed peppers recipe.
Why You'll Love This Recipe
- These Quick Stuffed Potato Cakes are easy to whip up, making meal prep feel like a breeze
- The flavor profile balances savory and creamy elements, creating pure bliss in every bite
- Their golden appearance makes them visually appealing and irresistible on any plate
- Versatile enough to be served as an appetizer or main dish, they fit perfectly into any occasion
Sharing this recipe with friends always brings laughter and compliments; everyone loves them! cheesesteak tortellini recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Potatoes: Use starchy varieties like Russets for the fluffiest texture; they mash beautifully. ground beef and potatoes casserole.
- Cheese: Cheddar or mozzarella works well; choose your favorite for melty goodness.
- Green Onions: Fresh green onions add a pop of color and mild onion flavor; chop them finely.
- Butter: A must for richness; use unsalted butter for better control over seasoning.
- Flour: All-purpose flour helps bind everything together; it gives the cakes structure.
- Eggs: Two eggs act as the binding agent; they help everything hold together perfectly.
- Seasonings: Salt, pepper, and spices like garlic powder elevate the flavor profile immensely.
- Cooking Oil: Use vegetable oil for frying; it has a high smoke point and works wonderfully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Potatoes: Start by peeling about four medium-sized potatoes and cut them into chunks. Boil these in salted water until fork-tender, approximately 15-20 minutes.
Mash It Up!: Drain the potatoes and return them to the pot. Mash vigorously until smooth—no lumps allowed here! Add in butter while they’re still hot to melt it completely.
Add Flavorful Fillings: Stir in cheese, chopped green onions, salt, pepper, and any other seasonings you fancy until everything is well combined. The mixture should be creamy yet thick.
Shape Those Cakes!: Allow the potato mixture to cool slightly before dividing it into equal portions. Shape each portion into small patties—think about palm-sized disks that look adorable.
Fry Until Golden!: Heat oil in a non-stick skillet over medium heat. Fry the cakes for about 4-5 minutes per side until golden brown and crispy—your kitchen will smell incredible!
Serve Warm!: Remove the cakes from the skillet and place them on paper towels to absorb excess oil. Serve immediately with your favorite dipping sauce or enjoy plain!
These Quick Stuffed Potato Cakes are not just a meal; they’re an experience filled with flavors that remind you of home-cooked love! Enjoy every crunchy bite!
You Must Know
- Quick stuffed potato cakes are a delightful fusion of flavors and textures, perfect for any meal
- The golden crust with a soft interior makes them irresistible
- Plus, they’re a fantastic way to use leftover mashed potatoes, minimizing waste while maximizing taste!
Perfecting the Cooking Process
Start by preparing your filling while boiling or baking your potatoes. Once they’re cool, mash them and form patties before frying.
Add Your Touch
Feel free to swap out cheese types or add herbs like chives or parsley for extra flavor. You can even sneak in veggies!
Storing & Reheating
Store leftover cakes in an airtight container in the fridge for up to three days. Reheat in a skillet for that crispy texture.
Chef's Helpful Tips
- To achieve perfectly crispy edges, make sure your oil is hot before frying
- Overcrowding the pan can lead to soggy cakes, so fry in batches
- Let them rest for a minute after cooking for optimum flavor and texture
Sometimes I whip up these quick stuffed potato cakes when I have friends over. They always ask for seconds, which makes me feel pretty proud of my culinary skills!
FAQ
Can I use sweet potatoes instead?
Absolutely! Sweet potatoes add a lovely sweetness and work wonderfully in this recipe. stuffed baked potatoes recipe.
What dips pair well with potato cakes?
Sour cream, yogurt-based sauces, or even spicy ketchup complement these cakes perfectly.
How do I prevent my cakes from falling apart?
Ensure your mashed potatoes are not too watery and refrigerate the formed patties briefly before frying.
Quick Stuffed Potato Cakes
- Total Time: 25 minutes
- Yield: Approximately 8 servings 1x
Description
Quick Stuffed Potato Cakes are a comforting and delicious treat that combines crispy golden edges with a creamy, savory filling. Perfect for family dinners, casual gatherings, or late-night snacks, these cakes bring flavor and nostalgia to the table. Easy to prepare and versatile enough to serve as an appetizer or main dish, they’re sure to become a favorite in your household!
Ingredients
- 4 medium starchy potatoes (such as Russets)
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions
- 2 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper, to taste
- 1/4 tsp garlic powder (optional)
- Vegetable oil for frying
Instructions
- Peel and chop the potatoes into chunks. Boil in salted water for 15-20 minutes until fork-tender.
- Drain the potatoes and mash until smooth. Mix in the butter while still hot.
- Stir in the cheese, green onions, salt, pepper, and any additional seasonings until well combined.
- Allow the mixture to cool slightly before shaping into palm-sized patties.
- Heat vegetable oil in a non-stick skillet over medium heat and fry the cakes for 4-5 minutes on each side until golden brown.
- Remove from skillet and place on paper towels to absorb excess oil. Serve warm with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
