Cheesy Potato Cakes (Print Version)
Golden-brown potato patties stuffed with gooey, melty cheese. Quick to make and oh-so-comforting.
# Ingredients:
→ Dough
01 -
Salt and pepper as needed
02 -
2/3 cup corn or potato starch
03 -
2 lbs of peeled gold potatoes
→ Filling
04 -
4 oz of mozzarella or small cubes of fontina cheese
→ Cooking
05 -
Olive oil for frying
# Steps:
01 -
Peel the potatoes, then slice them into chunks. Get a pot of water boiling, toss in the pieces, and sprinkle in a teaspoon of salt. Let them simmer about 10 minutes, or till they’re soft enough to mash.
02 -
Move the tender potatoes into a big dish and mash them well. Mix in salt, pepper, and the potato starch, using your hands to make a firm dough that stays together.
03 -
Take a 1/4 cup scoop of the dough and roll it into a ball. Flatten it, drop a few cheese bits in the middle, and pinch it closed. Flatten slightly into discs and keep going till you’ve used all the dough.
04 -
Warm up a bit of olive oil in a pan over medium-high heat. Cook each cake for about 3-4 minutes on both sides. If they’re sizzling too fast, turn the heat lower. Serve warm and dig in!