Stuffed Potato Cakes

Ingredients

• 2 cups mashed potatoes (cold or room temperature, leftover mashed potatoes work best)
• 0.5 cup all-purpose flour (plus extra for dusting)
• mozzarella cheese (cut into small cubes or sticks for stuffing)
• olive oil (for pan-frying)

Steps

1. 1

   In a mixing bowl, combine the mashed potatoes and flour. Mix until a soft, pliable dough forms. If the mixture is too sticky, add a little more flour.

2. 2

   Take a small handful of the potato mixture and flatten it into a disc in the palm of your hand.

3. 3

   Place a cube of mozzarella cheese in the center of the potato disc. Fold the edges of the potato dough over the cheese and roll it into a ball, then gently flatten it into a patty, ensuring the cheese is completely sealed inside.

4. 4

   Heat a generous amount of olive oil in a non-stick skillet over medium heat.

5. 5

   Place the potato cakes in the hot oil and fry for 3-4 minutes per side, or until they are golden brown and crispy on the outside and the cheese has melted on the inside.

6. 6

   Remove from the pan and drain on paper towels before serving warm.

Notes

These are best served immediately while the cheese is still gooey. If your mashed potatoes were very buttery or creamy, you may need slightly more flour to reach the right consistency.

Nutrition per serving

• appetizer
• vegetarian
• pan-fried
• leftover-friendly
• comfort food
• side dish