Description
Crispy on the outside and soft on the inside, these stuffed potato cakes are a quick, protein-rich comfort dish perfect for any meal.
Ingredients
Scale
- 2 large russet potatoes
- 4 tablespoons unsalted butter, softened
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup finely chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/4 cup neutral oil (vegetable or canola) for frying
Instructions
- Boil scrubbed russet potatoes in cold water until fork-tender (about 20-25 minutes). Drain well and let steam dry.
- While warm, peel and mash potatoes. In a large bowl, combine mashed potatoes with softened butter, cheddar cheese, and chives. Season with salt and pepper.
- Make a well in the potato mixture and add lightly beaten eggs. Gently fold them in until just incorporated. Gradually add flour, folding until just combined to form a thick, slightly sticky dough.
- Lightly dust a work surface with flour. Shape about 1/4 cup of potato mixture into 1/2-inch thick patties.
- Heat neutral oil in a large skillet over medium-high heat until sizzling. Carefully place potato cakes in the oil, cooking in batches if necessary.
- Fry for 3-4 minutes per side until golden brown and crispy. Remove from skillet and drain on paper towels.
Notes
For extra crispiness, finish cakes in a hot oven for 3 minutes after frying.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 cakes
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg