Description
Delightful cheesy stuffed potato cakes that are crispy on the outside and filled with oozy cheese, perfect for snacks or side dishes.
Ingredients
Scale
- 900 g gold potatoes, peeled
- 80 g potato starch or cornstarch
- Salt, to taste
- Freshly ground black pepper, to taste
- 115 g fontina cheese, cut into small cubes (or substitute mozzarella)
- Olive oil, for frying
Instructions
- Bring a large pot of water to a boil. Slice peeled potatoes into bite-sized chunks. Add potatoes and 1 teaspoon of salt to the boiling water. Cook for about 10 minutes, until fork-tender.
- Drain potatoes and transfer them to a large mixing bowl. Mash until smooth. Add potato starch, salt, and pepper. Mix well by hand until a soft, cohesive dough forms.
- Portion dough into 60 ml balls. Flatten each ball, place 2–3 cheese cubes in the center, fold the dough over to enclose the cheese, and gently flatten into a disc. Repeat for all portions.
- Heat a thin layer of olive oil in a nonstick skillet over medium-high heat. Fry the potato cakes for 3–4 minutes per side or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Transfer potato cakes to a serving platter and enjoy while hot, with cheese oozing from the center.
Notes
For added flavor, sprinkle fresh herbs over the cakes before serving. These can also be baked for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg