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Cheesy Stuffed Potato Cakes

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These Cheesy Stuffed Potato Cakes are crispy on the outside, soft and tender on the inside, and filled with gooey melted cheese. Naturally gluten-free and vegetarian, they’re the perfect comfort food snack or side dish that’s quick, easy, and made with simple ingredients.

Ingredients

  • 2 lbs gold potatoes, peeled and chopped
  • ⅔ cup potato starch or corn starch
  • Salt and pepper, to taste
  • 4 oz fontina cheese or mozzarella, cut into small cubes
  • Olive oil, for pan frying

Instructions

  1. Place chopped potatoes in a pot, cover with water, and add 1 tsp salt. Bring to a boil and cook until fork-tender, about 10 minutes.
  2. Drain and mash the potatoes until smooth. Add potato starch, salt, and pepper. Mix until a soft dough forms.
  3. Scoop ¼ cup of dough, roll into a ball, and flatten. Place 2–3 cubes of cheese in the center, fold to seal, and shape into a thick disc. Repeat with remaining dough.
  4. Heat olive oil in a skillet over medium-high heat. Cook cakes for 3–4 minutes per side, until golden and crisp. Lower heat as needed to avoid burning.
  5. Let cool slightly before serving. Enjoy warm with your favorite dipping sauce.

Notes

  • Use mozzarella, cheddar, or provolone for different flavors.
  • Add herbs like chives or parsley to the dough.
  • Make mini versions for appetizers.
  • Store leftovers in the fridge up to 3 days; reheat in skillet or oven.
  • Best served warm for that gooey cheese pull!

Nutrition

Find it online: https://recipesbyliza.com/cheesy-stuffed-potato-cakes/