Description
These Cheesy Beef Stuffed Potato Cakes are a delicious and comforting dish featuring a crispy golden exterior with a savory ground beef and melted cheddar cheese filling. Perfect for a hearty main course, they combine tender mashed potatoes with flavorful seasoned beef, cooked to perfection in a skillet.
Ingredients
Scale
Potato Cake Dough
- 2 cups mashed potatoes (cold or room temperature)
- 1 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Beef Filling
- 1/2 pound ground beef
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili flakes (optional)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
For Cooking and Garnish
- 1 tablespoon vegetable oil (for frying)
- Chopped parsley for garnish
Instructions
- Cook the Beef Filling: In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Add the chopped onion and minced garlic and cook until softened, about 3 to 4 minutes. Stir in paprika, dried oregano, chili flakes if using, salt, and pepper. Remove from heat and let the mixture cool slightly. Once cooled, stir in the shredded cheddar cheese thoroughly.
- Prepare the Potato Dough: In a large bowl, combine the cold or room-temperature mashed potatoes with the all-purpose flour, large egg, salt, and black pepper. Mix until a soft dough forms that can be handled easily without sticking excessively to your hands.
- Form the Potato Cakes: Divide the dough into 8 equal portions. Flatten each portion into a disk shape with your hands. Place a spoonful of the beef and cheese filling in the center of each disk. Carefully fold the edges of the potato dough over the filling, sealing it well to form a round patty enclosed with the filling inside.
- Fry the Potato Cakes: Heat the vegetable oil in a non-stick skillet over medium heat. Fry the stuffed potato cakes in batches, cooking each side for approximately 3 to 4 minutes or until the exterior turns golden brown and crispy. Avoid overcrowding the skillet for even cooking.
- Drain and Garnish: Remove the cooked potato cakes from the skillet and drain on paper towels to remove excess oil. Garnish with freshly chopped parsley and serve the cakes warm for best flavor and texture.
Notes
- Use leftover mashed potatoes to save time and add depth of flavor.
- The potato cakes can be prepared ahead of time and refrigerated; reheat in a skillet or air fryer for best results.
- Serve with sour cream, ketchup, or your favorite dipping sauce for added taste.
- Chili flakes are optional; adjust spice level according to preference.
