Sure! Here’s a delicious recipe for stuffed potato cakes:
Ingredients:
For the Potato Cakes:
- 4 large potatoes, peeled and boiled
- 1 egg
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
For the Filling:
- 1 cup cooked and shredded chicken, beef, or vegetarian option (e.g., sautéed mushrooms and spinach)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley or cilantro
- Salt and pepper to taste
- 1 tablespoon olive oil
For Frying:
- 1/4 cup vegetable oil or enough to shallow fry
Instructions:
- Prepare the Potato Mixture:
- Mash the boiled potatoes until smooth.
- Mix in the egg, flour, grated Parmesan (if using), salt, and pepper. Combine well to form a dough. If the mixture is too sticky, add a little more flour.
- Prepare the Filling:
- Heat the olive oil in a pan over medium heat.
- Sauté the onions until translucent, then add the garlic and cook for another minute.
- Add the shredded chicken (or other filling choice) and cook until heated through.
- Season with salt, pepper, and mix in the chopped parsley or cilantro.
- Remove from heat and let it cool slightly before adding the shredded cheese. Mix well.
- Form the Potato Cakes:
- Take a small handful of the potato dough and flatten it into a patty in your hand.
- Place a spoonful of the filling in the center.
- Take another small handful of the potato dough and cover the filling, pressing the edges to seal and form a patty. Repeat with the remaining mixture.
- Fry the Potato Cakes:
- Heat the vegetable oil in a large skillet over medium 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 stuffed potato cakes warm, with a side of sour cream, salsa, or your favorite dipping sauce.
Enjoy your delicious stuffed potato cakes!