Crispy Stuffed Potato Cakes: A Comforting Snack with a Cheesy Twist

Stuffed Potato Cakes blend creamy mashed potatoes with a cheesy, herbaceous filling to create a crunchy and tasty snack or side dish. You get a pleasing crunch on the surface and a soft, cheesy center on the inside when the potato mixture is formed into cakes and pan-fried until brown. These potato cakes are sure to satisfy any gathering, whether they are served as an appetizer, snack, or side dish.

Ingredients:

• 2 pounds (900 g) potatoes, peeled and cut into chunks

• ½ cup of your preferred shredded cheese, such as cheddar or mozzarella
• ¼ cup finely chopped onion
• ¼ cup fresh parsley, chopped
• 1 egg, beaten
• ½ cup breadcrumbs
• Salt and pepper to taste
• Oil for frying

Directions:
To cook the potatoes, put them in a big saucepan of salted water after peeling and chunking them. Bring to a boil and simmer for 10 to 15 minutes, or until the potatoes are soft and pierced easily with a fork.
Mash the Potatoes: Cook the potatoes and mash them until they are smooth in a big basin.

To make the filling, combine the finely chopped onion, fresh parsley, and shredded cheese in a small bowl. This is what your potato cakes will be filled with.
Make the potato cakes: In your palm, flatten a handful (about ¼ cup) of mashed potatoes. Put a little bit (about 1 tablespoon) of the cheese mixture in the middle of the potato. After sealing the filling with a fold, form the potato mixture into a tiny patty. Continue with the remaining filling and potato.
Coat the Cakes: After each potato cake is produced, coat it completely with bread crumbs after dipping it in the beaten egg. This will make the outside of the cakes crispy.
To fry the potato cakes, heat about 2 tablespoons of oil in a big pan over medium heat. In small batches, fry the potato cakes for 3 to 4 minutes on each side, or until they are crispy and golden brown. As needed, add more oil in between batches. When finished, transfer the potato cakes to a paper towel-lined platter so that any remaining oil may be absorbed.
Serve: If preferred, top the heated packed potato cakes with more parsley. You may eat them by themselves or with your preferred dipping sauce, ketchup, or sour cream.
Conclusion: With a crunchy outside and a gooey, cheesy within, these crispy stuffed potato cakes provide a delicious blend of tastes and textures. They are a great option for a side dish, appetizer, or even a cozy snack since they are simple to prepare and adaptable. You can make a tasty dessert that both children and adults will enjoy with only a few basic ingredients.