Step 1: Prepare the Potato Mixture
- Boil the Potatoes: Start by peeling and boiling the potatoes in salted water until they are tender, about 15-20 minutes. Drain them well and allow them to cool slightly.
- Mash the Potatoes: Once the potatoes have cooled enough to handle, mash them until smooth. For best results, make sure there are no lumps, as this will help create a smoother dough.
- Mix in Ingredients: To the mashed potatoes, add the egg, flour, grated Parmesan cheese, garlic powder, onion powder, salt, pepper, and parsley (if using). Mix everything together until a dough-like consistency forms. If the mixture is too sticky, you can add a bit more flour until it holds together.
Step 2: Prepare the Cheese Filling
- Create the Cheese Mixture: In a small bowl, combine the shredded mozzarella cheese and cream cheese. The cream cheese is optional, but it adds extra creaminess to the filling. If you want to add other cheeses like cheddar or gouda, feel free to customize!
Step 3: Shape the Potato Cakes
- Divide the Potato Mixture: Take about 2-3 tablespoons of the potato mixture and roll it into a ball. Flatten it into a small disc with your hands.
- Add the Cheese Filling: Place a small amount of the cheese filling (about 1-2 teaspoons) in the center of the disc. Be careful not to overfill, or it will be hard to seal.
- Seal the Cakes: Take another portion of the potato mixture, form it into a disc, and place it on top of the cheese-filled disc. Gently press the edges together, sealing the cheese inside. Shape it into a smooth, round patty. Repeat the process until all the potato mixture is used.
Step 4: Fry the Potato Cakes
- Heat the Oil: In a large skillet, heat the vegetable oil over medium heat.
- Fry the Potato Cakes: Once the oil is hot, gently place the potato cakes into the skillet, being careful not to overcrowd the pan. Fry them for about 3-4 minutes per side, or until golden brown and crispy.
- Drain: Transfer the cooked potato cakes to a plate lined with paper towels to drain any excess oil.
Step 5: Serve
- Serve Hot: These cheesy stuffed potato cakes are best served hot so that the cheese filling is gooey and melty. You can serve them with sour cream, marinara sauce, or your favorite dipping sauce for extra flavor.
- Garnish: If desired, sprinkle some extra chopped parsley or grated Parmesan on top before serving.
Tips for Success:
- Use Cold Potatoes: Allow the boiled potatoes to cool slightly before mashing, as this will make the dough easier to handle.
- Don’t Overfill: Be mindful of the cheese filling amount, as overfilling can cause the cheese to leak out during frying.
- Customize the Filling: You can add other ingredients to the filling, like cooked bacon, ham, or sautéed onions, to enhance the flavor.
- Bake Instead of Fry: For a healthier option, you can bake the potato cakes at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until they are golden and crispy.
Conclusion:
These Cheesy Stuffed Potato Cakes are the perfect combination of crispy, creamy, and cheesy. The crispy exterior gives way to a soft and fluffy potato dough, with an oozing cheesy center that’s sure to be a hit with everyone. Whether you serve them as a side dish, a snack, or the star of the meal, this recipe is bound to become a favorite in your kitchen.
Give these potato cakes a try and enjoy the ultimate comfort food experience!