Crispy and golden Cheese Stuffed Potato Cakes filled with gooey melted cheese and creamy mashed potatoes. These comforting potato patties are pan-fried until perfectly crunchy outside and soft inside, making them ideal for easy dinners, party appetizers, or cozy family meals.
Ingredients
Scale
4 large potatoes
1 cup shredded mozzarella or cheddar cheese
1/2 cup finely chopped green onions
1/4 cup finely chopped parsley
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Oil for frying
Instructions
Peel the potatoes and boil them in salted water until fork-tender. Drain thoroughly and mash in a large bowl.
Add green onions, parsley, garlic powder, salt, and pepper to the mashed potatoes. Mix until fully combined.
Take a handful of potato mixture and flatten it into a thick patty shape.
Place shredded cheese in the center and carefully fold the potato mixture around the cheese to seal completely.
Flatten slightly into a cake shape and repeat with the remaining potato mixture.
Place flour, beaten eggs, and breadcrumbs into separate bowls.
Coat each potato cake first in flour, then dip into eggs, and finally coat evenly with breadcrumbs.
Heat oil in a skillet over medium heat and fry the potato cakes until golden brown and crispy on both sides.
Transfer to paper towels to remove excess oil and serve hot with fresh parsley garnish.
Notes
Use starchy potatoes for the fluffiest texture.
Freshly shredded cheese melts more smoothly than pre-shredded cheese.
Chill the potato cakes for 10 minutes before frying to help them hold their shape.
Panko breadcrumbs create an extra crispy crust.
Serve immediately for the best gooey cheese center.
