Description
Quick & Easy Stuffed Potato Cakes are crispy on the outside, creamy and cheesy on the inside. Made with leftover mashed potatoes and stuffed with melty cheese and herbs, these golden potato cakes make a perfect snack, side dish, or light lunch. This easy, pan-fried recipe is endlessly customizable and comes together in just 35 minutes!
Ingredients
- 2 cups mashed potatoes
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- ¼ cup green onions, finely chopped (optional)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup breadcrumbs (for coating)
- Oil (for frying)
Instructions
- In a large bowl, mix together mashed potatoes, cheese, green onions, garlic powder, salt, and pepper.
- Shape the mixture into small, flat patties about 2–3 inches wide.
- Roll each patty in breadcrumbs for a crispy coating.
- Heat a thin layer of oil in a skillet over medium heat. Fry patties in batches for 3–4 minutes on each side until golden and crispy.
- Transfer to a paper towel-lined plate to drain. Serve warm with your favorite dipping sauce.
Notes
- Add chopped jalapeños or chili flakes for a spicy twist.
- Stir in herbs like parsley or cilantro for a fresh flavor.
- Swap in mashed sweet potatoes for a naturally sweet variation.
- Use dairy-free cheese for a vegan-friendly version.
- Gluten-free? Use almond flour or gluten-free breadcrumbs instead.
- Best reheated in a skillet or oven for crispiness.
- Freeze before or after cooking—both work great!
