Here’s a delicious recipe for Cheesy Beef Stuffed Potato Cakes:
Ingredients
Potato Cakes:
- 4 large potatoes, peeled and quartered
- 2 tablespoons butter
- 1/4 cup milk
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup breadcrumbs
- Vegetable oil for frying
Beef Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Potato Mixture:
- In a large pot, boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain and return the potatoes to the pot. Mash with butter and milk until smooth. Season with salt and pepper.
- Let the mashed potatoes cool to room temperature.
- Prepare the Beef Filling:
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the beef and cook until the onion is translucent.
- Stir in the tomato paste, Worcestershire sauce, paprika, salt, and pepper. Cook for another 2-3 minutes.
- Remove from heat and stir in the shredded cheese until melted and well combined. Let the mixture cool slightly.
- Assemble the Potato Cakes:
- Take a handful of the mashed potato mixture and flatten it into a patty in your hand.
- Place a spoonful of the beef filling in the center of the patty.
- Take another smaller handful of mashed potato and flatten it, placing it on top of the filling.
- Seal the edges of the potato cakes, ensuring the beef filling is completely enclosed.
- Coat the Potato Cakes:
- Set up a breading station with three shallow dishes: one with flour, one with a beaten egg, and one with breadcrumbs.
- Dredge each potato cake in flour, shaking off any excess.
- Dip it into the beaten egg, then coat it in breadcrumbs.
- Fry the Potato Cakes:
- In a large skillet, heat vegetable oil over medium-high heat.
- Fry the potato cakes in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
- Drain on paper towels to remove excess oil.
- Serve:
- Serve the potato cakes hot, garnished with fresh parsley if desired.
- Enjoy your cheesy beef stuffed potato cakes with your favorite dipping sauce!
These potato cakes are perfect for a hearty meal and can be paired with a fresh salad or steamed vegetables for a complete dinner. Enjoy!