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Cheesy Stuffed Potato Cakes (2 Ingredients)

Cheesy Stuffed Potato Cakes (2 Ingredients)
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These Cheesy Stuffed Potato Cakes are crispy on the outside, soft on the inside, and filled with gooey melted cheese. Made with simple pantry staples, they come together quickly and are perfect as a snack, side dish, or easy comfort food. Once you try one, it’s hard to stop at just a single cake!

Ingredients

Scale

  • 2 lbs (0.91 kg) gold potatoes, peeled

  • ⅔ cup (100 g) potato starch (or cornstarch)

  • Salt and black pepper, to taste

  • 4 oz (113 g) fontina cheese, cut into small cubes (or mozzarella)

  • Olive oil, for cooking

Instructions

  1. Cook the Potatoes
    Bring a large pot of water to a boil. Cut the peeled potatoes into small chunks. Add them to the boiling water along with 1 teaspoon of salt. Cook for about 10 minutes, or until the potatoes are fork-tender.

  2. Mash and Make the Dough
    Drain the potatoes and transfer them to a large bowl. Mash with a fork until mostly smooth. Add the potato starch, salt, and pepper. Using clean hands, gently mix and press the starch into the potatoes until a smooth, pliable dough forms.

  3. Stuff the Potato Cakes
    Scoop about ¼ cup of dough and roll it into a ball. Flatten it slightly, place 2–3 small cubes of cheese in the center, then seal and gently flatten into a thick disc. Repeat with remaining dough.

  4. Cook Until Golden
    Heat a drizzle of olive oil in a pan over medium-high heat. Cook the potato cakes for 3–4 minutes per side, or until golden brown and crispy. Reduce heat if they brown too quickly.

  5. Serve and Enjoy
    Serve warm while the cheese is melty and delicious.

Notes

  • Use waxy potatoes: Gold or Yukon potatoes work best for a smooth texture.

  • Don’t over-mash: A slightly rustic mash helps the dough hold together better.

  • Seal well: Make sure the cheese is fully enclosed to prevent leaking.

  • Switch the cheese: Mozzarella, cheddar, or even gouda work great here.

  • Extra crisp: Lightly brush the cakes with oil before pan-frying for a deeper golden crust.

Find it online: https://chocotune.com/cheesy-stuffed-potato-cakes-2-ingredients/