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
Scale
- 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