Easy Stuffed Potato Cakes – Comfort Food Recipe Idea
Let me just say, the first time I made these easy stuffed potato cakes, I wasn’t even sure what you’re supposed to stuff them with. My mom always just used ‘whatever’s hanging around in the fridge’ (her words). So the first go-around, mine ended up with half-melted cheese, spring onions that were on their last legs, and some mystery meat… which, honestly, worked out way better than expected. We all sat on the kitchen floor because the table was “temporarily unavailable” (read: covered in laundry), and devoured the whole batch piping hot. Anyway, that’s how I fell in love with this recipe—good vibes, grubby hands, and all. So, shall we?
Why I Keep Coming Back to These Potato Cakes
I make this whenever I don’t have the energy for a complicated dinner but still want something hearty (usually after a very, very long day). My family goes mad for these because they’re crispy on the outside, melty in the middle, and—if I do say so—they make the house smell like heaven (or cheesy heaven, at least). Actually, my youngest insists on calling them “smashed pockets”—which sounds odd until you try one! I did try once to make these with sweet potatoes, though, and… well, let’s just say I don’t recommend unless you want to end up with mashed sweet potato soup cakes. Lesson learned!
All the Ingredients (and Some Swaps)
- About 3 big floury potatoes (around 600g or so—honestly, a bit more or less is fine)
- 50g (or a big handful) grated cheese – cheddar if I’m feeling classic, or mozzarella for those gooey vibes. Sometimes feta, if it’s on sale
- 2 spring onions, sliced thin. Red onion works too, though sharper. My gran swore by chives (she was right, but who has chives lying about?)
- 1 egg, beaten (or skip it and use a glug of milk if you’re low on eggs; it’s forgiving)
- 3 tablespoons plain flour (plus a bit more for dusting hands)
- Salt and pepper, just to taste
- Oil for frying (I use sunflower oil, some folks use butter but, me, I find it soaks up too much)
- OPTIONAL: A little chopped ham, cooked bacon, or peas. Whatever’s left, really
Directions – How I Actually Make These
- Bung the potatoes (peeled and roughly chopped) in a big pot of salted water. Boil ’em till they’re soft enough to mash—usually 15 minutes or so. Don’t wander off too far; they go mushy quick!
- Drain and let them cool for a few minutes, otherwise you’ll burn your hands (been there, not fun). Mash until smoothish—some lumps are fine, adds character.
- Stir in cheese, spring onions, and egg. Then toss in flour, salt, and pepper. If it’s too sticky, add a smidge more flour. Don’t worry if the mix feels too soft; just pop it in the fridge for 20 minutes so it firms up (or skip the wait like me if you’re hangry—just means they’ll be a tad messier to shape).
- Next step is shaping—grab a golf-ball size piece, flatten into a rough patty, then squish in your filling (extra cheese, ham, etc). Pinch shut and gently flatten again. Tip: This is when I usually sneak a taste, you know, for quality control.
- Heat oil in a heavy frying pan over medium. Fry for about 3-4 minutes each side till golden and crispy. If the first one falls apart, add more flour to the next one. Happens!
- Put cooked cakes on a plate lined with paper towel (or a clean tea towel if you hate wasting paper). Try not to eat them all before the rest are done; it’s a battle every time.
Some Notes from the Many Attempts
- Mashing the potatoes when they’re too hot can make ’em gluey—wait an extra minute, even if you’re impatient like me.
- Got leftover mash? Works quite well, maybe just nudge the flour and cheese up a tad.
- Used to worry about making ’em perfectly round. Actually, a wonky shape crisps up better. Go figure.
What Else Can You Do? Variations I’ve Tried
- Tried swapping in leftover roast chicken and garlic—honestly, not my best, tasted like chicken salad with attitude. Cheese and onion is safest.
- Mozzarella stuffing for ultra gooeyness. Big hit for the cheese obsessed.
- Added chopped jalapeños once; kids revolted, but I liked the kick.
- Herbs: Parsley’s nice, dill’s a bit weird (maybe too fancy?).
- If you fry in butter, flavors are outrageously good, but they’re a bit heavier. Guess you win some, you lose some.
Don’t Sweat the Equipment
You’ll need a mashin’ tool (fork works in a pinch), big frying pan (I use non-stick, but a regular old cast iron is spot on too). No fancy potato ricer needed, just elbow grease—or, if you must, a school kid who owes you a favor. Mixing bowl, spatula, and a big plate for serving. That’s mostly it. Oh, and a tea towel if you want to keep ’em warm while batch frying (but, atmospherically, a newspaper works in a pinch—it’s retro, I guess).
Storing Your Potato Cakes (If You Somehow Have Leftovers)
Supposedly, these last in the fridge up to 2 days in a lidded box—I say “supposedly” because in my place, they’ve never survived more than a single night. But if you’re better at resisting temptation, just layer them with parchment so they don’t stick. Reheat in the oven or air fryer to crisp them back up. The microwave works, but you’ll kinda lose that signature crunch.
How We Serve ’Em (and, Well, Over-Serve ’Em)
Honestly, fresh out of the pan is best. We pile ’em up in the middle of the table and let everyone tear in. Good with sour cream, a jar of chutney (I recommend this easy onion chutney if you’re feeling DIY), or sometimes just ketchup. On cold days, I like them with tomato soup on the side—really takes me back.
My Hard-Earned Potato Cake Pro Tips
- I once tried rushing the frying—ended up with charred outsides and cold centers. Give each piece its time, about 3-4 minutes a side (patience, friend!).
- Over-mixing the potato mash? Don’t. They get kinda pastey; learned that the hard way.
- I used to skimp on the oil—turns out, a proper slick of oil gives you that golden crisp you want. Don’t be stingy here.
Potato Cake FAQs – I Get These Every Time
Can I make these gluten-free?
Yup! Just swap the plain flour for a gluten-free blend. Rice flour works, too, but they’re a tad more crumbly.
Can you bake ’em instead of frying?
You sure can, and it’s a bit less mess (plus uses less oil). They won’t get quite as crispy but bake at 200°C, about 20-25 minutes, flipping halfway. Just, uh, expect the bottoms to be darker—mine always are.
Can you freeze potato cakes?
I do, every so often. Let ’em cool, then stack in a box with baking paper, freeze, and reheat in the oven. Sometimes they come out a bit softer—still tasty though.
What else can you stuff them with?
Basically anything that’s not too wet. Think: leftover roast veg, cooked mince, or even mashed beans. Cheese is my fallback, obviously.
What if my mix is way too sticky?
Add a bit more flour. Or chill it first. If all else fails, make them smaller—less drama getting them into the pan!
Need more spud inspiration? Check out this fantastic potato recipe roundup from Serious Eats. It’s saved my dinner plans more than once.
Oh, before I forget: If you somehow (by a miracle) make too many, try chucking a cold one, halved, into a breakfast fry-up the next morning. On second thought… don’t tell anyone I said that, or my mum’ll call it ‘reckless cooking’ again.
Ingredients
- 3 large potatoes, peeled and chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked ham or cooked vegetables, diced (optional for stuffing)
- 2 tablespoons chopped green onions
- 1 large egg
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
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1Boil the potatoes in salted water until fork tender, about 15 minutes. Drain and mash thoroughly.
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2Mix the mashed potatoes with egg, flour, salt, and pepper until a smooth dough forms.
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3Divide the mixture into 8 equal portions. Flatten each portion, add some cheese (and ham or cooked vegetables, if using) and green onions in the center, then fold and seal to form stuffed patties.
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4Heat vegetable oil in a non-stick skillet over medium heat. Cook the potato cakes for 3-4 minutes on each side, or until golden brown and crispy.
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5Serve warm, with your favorite dipping sauce or a side salad.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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