Description
Cheesy Stuffed Potato Cakes are savory, pan-fried patties featuring creamy gold potatoes, stuffed with gooey Fontina cheese and crisped to golden perfection in olive oil. The combination of a fluffy potato exterior and melty cheese center makes these cakes an excellent choice for appetizers, snacks, or sides. They are easy to shape and cook, perfect for sharing at family meals or gatherings.
Ingredients
- 2 lbs gold potatoes
- 2–3 tablespoons potato starch
- Fontina cheese, cut into small cubes
- Good olive oil for frying
- Salt, to taste
- Pepper, to taste
Instructions
- Peel and cut potatoes into small, even chunks. Boil in salted water for about 10 minutes until tender.
- Drain potatoes thoroughly and mash them while still hot in a large bowl.
- Mix in potato starch, salt, and pepper to the mashed potatoes until a cohesive dough forms.
- Take about 1/4 cup of mixture, flatten in your palm, place 2-3 cheese cubes in the center, and encase the cheese. Flatten into a disc.
- Heat olive oil in a skillet over medium-high. Fry cakes 3-4 minutes per side until golden and crispy.
- Serve immediately for best cheese melt and texture.
Notes
For substitution, Yukon Gold or Russet potatoes and mozzarella or provolone cheese work well if Fontina is unavailable. Make-ahead: Form cakes up to a day in advance, store covered in the refrigerator, and fry just before serving. Store leftovers in an airtight container and reheat in a skillet or oven for crispiness. If cakes fall apart, add more potato starch; if sticky, chill before shaping. Avoid overcrowding the pan for best crisping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: European
Nutrition
- Serving Size: 1 potato cake
- Calories: 210
- Sugar: 1g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg