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- 3 large potatoes, peeled and cubed - 1 cup shredded cheese (cheddar or mozzarella) - 1/2 cup cooked broccoli, finely chopped - 1/4 cup green onions, sliced - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1/2 cup breadcrumbs (for coating) - 1/4 cup all-purpose flour (for dusting) - 2 eggs, beaten - Oil for frying When picking potatoes, choose those that feel firm and smooth. Look for russets for a fluffy texture or Yukon Golds for a creamy type. Both work well in this recipe. For cheese, you can use cheddar for a sharp taste, or mozzarella for a milder option. Mixing cheeses can add great flavor too! Feel free to swap out broccoli for any veggie you like. Spinach, corn, or bell peppers can fit nicely. Adjust the amount based on your taste. Check out the Full Recipe for more details on making these stuffed potato cakes! First, boil the potatoes in a large pot. Fill the pot with water and add the cubed potatoes. Bring the water to a boil. Cook the potatoes until they are fork-tender, which takes about 15-20 minutes. Once done, drain the water and let the potatoes cool for a few minutes. Next, mash the potatoes in a bowl until smooth. Make sure there are no chunks left. You want a creamy texture for the best cakes. Now, it's time to mix the stuffing. In a large bowl, combine the shredded cheese, cooked broccoli, sliced green onions, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly mixed. This step adds flavor to your cakes. Make sure the mixture is cool enough to handle. If it’s too hot, you might burn your hands while forming the cakes. Take a handful of the potato mixture and shape it into a small patty. Place about a tablespoon of the stuffing in the center of the patty. Fold the potato over the filling and shape it into a cake. Press it gently to seal. Repeat this with the rest of the mixture. Make sure the cakes are not too thick, or they may not cook evenly. Set up a dredging station with three bowls. One bowl should have flour, another with beaten eggs, and the last with breadcrumbs. Roll each potato cake in flour first. Then, dip it in the egg. Finally, coat it with breadcrumbs. Press gently to make sure the crumbs stick well. This step gives the cakes a crispy texture. Heat oil in a frying pan over medium heat. Carefully place the potato cakes in the hot oil. Cook them for about 4-5 minutes on each side until they are golden brown and crispy. Once cooked, transfer the cakes to a paper towel-lined plate. This helps to drain excess oil. Enjoy your tasty stuffed potato cakes! For the full recipe, check out the ingredients section. - Ideal oil temperature for frying: Heat your oil to about 350°F (175°C). This makes sure the cakes fry well. If the oil is too cold, the cakes will absorb too much oil. If too hot, they may burn outside while staying raw inside. - How to know when potato cakes are done: Look for a golden-brown color on both sides. You can also gently press the cakes with a spatula. If they feel firm and crispy, they are ready! - Plating the cakes attractively: Arrange the potato cakes in a circle on a large plate. Garnish with fresh herbs like parsley or chives for color. This makes your dish pop and look more inviting. - Best dips and sides to complement the dish: Serve with sour cream or a zesty salsa. A side salad or steamed veggies pairs well too. These options add freshness and balance to the meal. - Overmixing the potato mixture: Mix just enough to combine the ingredients. Overmixing can make the cakes dense. You want a light and fluffy texture. - Issues with cakes falling apart and how to prevent them: Ensure the potato mixture is cool enough before forming the cakes. If they fall apart, add a bit more flour or breadcrumbs to help bind them. This keeps your cakes intact during frying. For the full recipe, check out the Quick & Easy Stuffed Potato Cakes. {{image_2}} You can change up the taste of your stuffed potato cakes easily. Try using different cheeses. Creamy goat cheese or sharp feta can add a nice twist. You can also add meats, like cooked bacon or shredded chicken. For a veggie boost, mix in corn or bell peppers. The options are endless! If you prefer baking, you can skip frying. Preheat your oven to 400°F (200°C). Place the potato cakes on a baking sheet. Bake for 20-25 minutes. Flip them halfway through for even crispiness. This method gives you a lighter version of the cakes, while still keeping them tasty. For those avoiding gluten, you can easily adapt this recipe. Use gluten-free breadcrumbs instead of regular ones. You can also use almond flour or coconut flour for dusting. These substitutes work well and keep your potato cakes just as delicious. Enjoy a safe and tasty meal! To store leftover potato cakes, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. To keep them fresh, layer parchment paper between cakes to avoid sticking. This helps maintain their shape and texture. When you are ready to eat, simply reheat them in a pan or oven. Freezing these potato cakes is easy. First, place cooked cakes on a baking sheet. Make sure they are not touching. Freeze them for about an hour until firm. Then, transfer them to a freezer bag. Don't forget to label the bag with the date. For uncooked cakes, follow the same steps before they are cooked. When you want to enjoy them, take them out of the freezer. For cooked cakes, thaw them in the fridge overnight. Reheat in a pan until hot and crispy. For uncooked cakes, cook them straight from frozen. Just add a few extra minutes to the cooking time. Enjoy your tasty meal anytime! For more details, check the Full Recipe. You can serve stuffed potato cakes with many tasty sides. Here are some great options: - Fresh salad for crunch. - Creamy sour cream for dipping. - Spicy salsa to add some kick. - Steamed veggies for a healthy touch. - Tangy coleslaw to balance flavors. These sides work well together and make your meal fun and filling. To spice up your potato cakes, try these ideas: - Add diced jalapeños for heat. - Mix in cayenne pepper for a kick. - Use pepper jack cheese instead of regular cheese. - Stir in hot sauce to the potato mixture. These additions will give your cakes a nice zing without losing their tasty flavor. Yes, you can prepare potato cakes ahead of time. Here’s how: - Make the potato mixture and shape the cakes. - Place them on a tray and cover with plastic wrap. - Store in the fridge for up to 24 hours. For reheating, simply fry the cakes in hot oil until they are crispy again. Enjoy your quick and easy stuffed potato cakes any time! In this post, we covered how to make tasty stuffed potato cakes. We explored ingredients, preparation, cooking steps, and helpful tips. Remember to adjust flavors and fillings to suit your taste. You can fry or bake these cakes, making them easy to enjoy. With simple storage tips, you can keep leftovers fresh. Try mixing up spices or sides to make every meal special. Now, you’re ready to create delicious potato cakes that everyone will love. Enjoy your cooking adventure!

- Quick & Easy Stuffed Potato Cakes

Discover the ultimate comfort food with these quick and easy stuffed potato cakes! Made with creamy mashed potatoes, cheese, and your choice of veggies, these crispy cakes are perfect as a snack or side dish. Follow our simple step-by-step guide to create delicious patties that will impress your family and friends. Don't miss out on this tasty recipe—click through to explore the full recipe and start cooking today!
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Ingredients
  

3 large potatoes, peeled and cubed

1 cup shredded cheese (cheddar or mozzarella)

1/2 cup cooked broccoli, finely chopped (or any preferred veggie)

1/4 cup green onions, sliced

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/2 cup breadcrumbs (for coating)

1/4 cup all-purpose flour (for dusting)

2 eggs, beaten

Oil for frying

Instructions
 

In a large pot, bring water to a boil and add cubed potatoes. Cook until fork-tender, about 15-20 minutes. Drain and allow to cool slightly.

    Mash the potatoes in a bowl until smooth.

      Mix in the shredded cheese, chopped broccoli, green onions, garlic powder, onion powder, salt, and pepper until well combined.

        Once the mixture is cool enough to handle, take a handful of the potato mixture and form it into a small patty.

          Place about a tablespoon of the potato mixture in the center, fold over to encase the filling, and shape into a cake. Repeat with the remaining mixture.

            Set up a dredging station with flour, beaten eggs, and breadcrumbs in separate bowls.

              Roll each potato cake first in flour, then dip in the egg, and finally coat with breadcrumbs, pressing gently to adhere.

                Heat oil in a frying pan over medium heat. Carefully place the potato cakes in the hot oil and cook for 4-5 minutes per side or until golden brown and crispy.

                  Transfer the cooked potato cakes to a paper towel-lined plate to drain excess oil.

                    Prep Time: 20 mins | Total Time: 40 mins | Servings: 4

                      - Presentation Tips: Serve the potato cakes on a platter with a sprinkle of fresh herbs and a dipping sauce like sour cream or salsa on the side for added flavor.