Description
Delicious and hearty Cheesy Beef Stuffed Potato Cakes, combining creamy mashed potatoes with savory ground beef, melted cheddar cheese, and fresh parsley. Perfectly pan-fried to a golden crisp on the outside while remaining tender and flavorful inside, these potato cakes make a satisfying main course or a comforting snack.
Ingredients
Scale
Potato Cake Dough
- 2 cups mashed potatoes (cooled)
- 1 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Beef Filling
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 small onion (finely diced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
For Frying
- Oil for frying (vegetable or canola oil preferred)
Instructions
- Prepare the Beef Filling: In a skillet over medium heat, heat 1 tablespoon of olive oil. Sauté the finely diced onion until it becomes soft and translucent, about 3 minutes. Add the ground beef along with garlic powder, paprika, salt, and pepper. Cook while breaking up the meat until browned and fully cooked, approximately 6 to 8 minutes. Remove the skillet from heat and stir in the shredded cheddar cheese and chopped parsley. Set aside to cool slightly.
- Make the Potato Dough: In a large mixing bowl, combine the cooled mashed potatoes, all-purpose flour, egg, salt, and black pepper. Mix thoroughly to form a soft, pliable dough that holds together but is not too sticky.
- Assemble Potato Cakes: Divide the potato dough into 8 equal portions. Flatten each portion into a round disc shape using your hands. Place about 1 to 2 tablespoons of the beef and cheese filling in the center of each disc. Carefully fold the edges of the dough over the filling to seal it completely and shape into a patty. Gently flatten each stuffed cake to an even thickness.
- Cook the Potato Cakes: Heat oil in a nonstick skillet over medium heat, enough to coat the bottom for shallow frying. Once hot, add the stuffed potato cakes to the skillet. Fry each side for 3 to 4 minutes or until golden brown and heated through. Flip carefully to avoid breaking the cakes.
- Drain and Serve: Remove the cooked potato cakes from the skillet and place them on paper towels to drain any excess oil. Serve warm and enjoy as a main course or hearty snack.
Notes
- These potato cakes can be made ahead of time and reheated in a skillet or oven for convenience.
- For an extra kick of flavor, add a pinch of chili flakes to the beef filling while cooking.
- Use firm mashed potatoes rather than runny to ensure the dough holds together well.
- Oil with a high smoke point like vegetable, canola, or sunflower oil works best for frying.
- Handle the stuffed cakes gently when flipping to maintain their shape and seal.
