Cheesy Stuffed Potato Cakes (Printer-Friendly Version)

Mashed potatoes become crispy-edged cakes with melty cheese inside, making an irresistible comfort food snack.

# Required Ingredients:

→ Base

01 - 1 kg gold potatoes, peeled and cut into small even chunks
02 - 1 teaspoon fine sea salt, for boiling water

→ Binding Additions

03 - 40 g potato starch (plus extra if needed); corn starch or tapioca starch as substitute
04 - Salt and freshly ground black pepper, to taste

→ Filling

05 - 120 g Fontina cheese, cut into small cubes (mozzarella or other melting cheese as alternative)

→ For Cooking

06 - Good quality olive oil, for frying

# Step-by-Step Instructions:

01 - Peel the gold potatoes and cut them into small, even chunks to ensure uniform cooking.
02 - Bring a large pot of salted water to a rolling boil. Add potato chunks and cook for approximately 10 minutes until completely tender and easily pierced with a fork.
03 - Drain potatoes thoroughly to remove excess water. Return potatoes to a large mixing bowl and mash while hot until mostly smooth, leaving a few small lumps for texture.
04 - While potatoes are still warm, add potato starch. Season with salt and black pepper to taste. Mix and knead gently with hands until a cohesive, non-sticky dough forms. Adjust starch as needed.
05 - Scoop about 60 ml (1/4 cup) of potato mixture and flatten in palm. Place 2–3 cheese cubes in the center and enclose completely. Flatten into a thick disc, ensuring cheese is fully sealed inside.
06 - Heat a thin layer of olive oil in a skillet or griddle over medium-high heat. Fry stuffed potato cakes 3–4 minutes per side, turning gently, until golden brown and crisp. Lower heat if needed to prevent burning.
07 - Transfer to a plate and serve while the exterior is crispy and the cheese center remains molten and stretchy.

# Handy Cooking Tips:

01 - Thoroughly drain potatoes after boiling to prevent soggy dough and ensure cakes hold together.
02 - Work with warm potatoes; heat aids smooth integration of starch for uniform consistency.
03 - Dampen hands lightly while shaping cakes to reduce sticking.
04 - Seal cheese completely within the dough to avoid leakage during frying.
05 - For advance preparation, form cakes and refrigerate up to 4 hours before cooking.
06 - Leftover cakes can be reheated in the oven at 175°C until crispy.

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