Enjoy the ultimate comfort food with these delicious and versatile Stuffed Potato Cakes. Perfect for using up leftover mashed potatoes, these cakes can be stuffed with your favorite fillings, from gooey cheese to savory meats and vegetables. Ideal for any meal of the day and suitable for freezing, they're a great addition to your recipe collection.
2tablespoonsof potato starch or flourfor gluten-free, use cornstarch
Salt and pepperto taste
2tablespoonsof olive oil or butterfor frying
Instructions
Prepare the Filling: If not already cooked, prepare your chosen filling and set aside to cool.
Mix the Potato Base: In a large bowl, combine the mashed potatoes with potato starch, salt, and pepper until well mixed.
Form the Cakes: Take a portion of the potato mixture, flatten it in your hand, place a spoonful of filling in the center, then fold and shape into a cake.
Cook: Heat oil or butter in a skillet over medium heat. Place the cakes in the skillet, cooking each side until golden brown, about 3-4 minutes per side.
Serve: Enjoy hot, with your choice of side or dipping sauce.
Notes
Gluten-Free Option: Use cornstarch instead of flour to bind the cakes if you're avoiding gluten.
Freezing: Cool the cooked cakes before freezing on a baking sheet. Once frozen, transfer to a freezer bag. Reheat in the oven or on the stovetop.
Variations: Feel free to experiment with different fillings based on your preferences or what you have on hand.