Elevate your taste buds with these mouthwatering Stuffed Potato Cakes! 🍔🧀 Perfectly crispy on the outside, and oh-so-savory on the inside! 🌟
For all the people who love potatoes this recipe would definitely become one of their favorites. These stuffed potato cakes are soooo yummy, filling and satisfying. These stuffed potato cakes are stuffed with veggies, tofu and grated cheese. These potato cakes would make a good addition to lunch or dinner or any meal.
Mushroom is definitely one of my favourite vegetables, not only do they have a delicious earthy flavour, but they are also rich in vitamin D. When paired with fresh parsley and cheese it is truly a wonderful explosion of flavours. Another great and fun way to have mushroom is in a galette. Both my spinach and mushroom galette and these stuffed potato cakes, make great appetisers.
I highly recommend using a mixture of pecorino and mature cheddar cheese for a greater flavour. You can swap the pecorino for parmesan, and it will taste just as nice.
The mushroom ketchup can be substituted for Worcestershire sauce, but I highly recommend trying to find mushroom ketchup if you can.
The key to these potato cakes is making the shapes without leaving any gaps. This ensures that when you fry them no cheese oozes out. You don’t need a lot of oil to fry them, just enough to moisten the pan. Fry them for a few minutes on each side to get a nice golden crust.
When mixing the potatoes with the flour, it’s best to use your hands so that you can control the consistency and smoothness.
Potato cakes are very easy to make. You can add your own filling and spices to them to adjust them to your palate.
Ingredients:
- 4 large potatoes, peeled and grated
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1 onion, finely chopped
- mushroom
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for frying
Directions:
. In a bowl, mix grated potatoes with salt. Squeeze out excess moisture.
. Heat olive oil in a pan and form potato patties, frying until golden brown. Set aside.
. In the same pan, cook ground beef until browned. Add onions, garlic, paprika, salt, mushrom, and pepper. Cook until onions are translucent.
. Place a spoonful of the beef mixture on a potato patty,
top with shredded cheese, and cover with another patty, sealing the edges.
. Fry the stuffed potato cakes until crispy and golden on both sides.
. Serve hot and enjoy the cheesy, beefy goodness!