Cheese Stuffed Potato Cakes (2 Ingredients)
We could not stop eating these cheesy potato fritters.
My daughter had found this simple recipe on TikTok and I knew we had to share it. Its a simple recipe with only 2 ingredients – yes potato starch is only made from potatoes. And its super delicious and perfect for a side dish, breakfast or snack time.
And HI this recipe is perfect for leftover mash potatoes this holiday season, so make sure you save this post! You can customize them and add any filling that gets you going like sauteed spinach and feta cheese – YES – or sauteed mushrooms.
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Cheesy Stuffed Potato Cakes (2 Ingredients)
Equipment
Ingredients
- 2 lbs gold potatoes, peeled
- 2/3 cup potato starch (or corn starch)
- salt and pepper to taste
- 4 oz fontina cheese, cubed small (or mozzarella)
- olive oil
Instructions
- Bring a pot of water to a boil. Slice the peeled potatoes into small chunks. Once the water is boiling add in the taters and salt the water with 1 tsp salt. Bring back to a boil and then set your timer for about 10 minutes or until your potatoes are tender and mashable.
- Transfer the potatoes to a large bowl and use a fork to mash them mostly smooth. Add in the potato starch and salt and pepper. Combine using your clean hands, to 'push' the starch into the potatoes, until a smooth dough forms.
- Form about 1/4 cup size balls and flatten them out as best you can. Add 2-3 small cubes of your cheese to the center and close them up. Now, gently flatten this out into a disc. Repeat.
- Add a drizzle of olive oil to your pan and heat on medium high. Add in the potato cakes and cook about 3-4 minutes per side. Lower heat if they start cook too quickly. Enjoy!
Nutrition
Calories: 98kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 10mg | Potassium: 444mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg
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Hi, Coming from TikTok, I have just made it as a breakfast it is so fulfilling and delicious but too oily. other than that it is perfect. Thank you so much
Hi Yasmine, I’m glad you liked the recipe! Thanks for your feedback
EXCELLENT!! And so easy .Thanks!
p.s. could I use cassava flour?
Hi Terry, it should work! I haven’t tried it personally but it will probably work
love love
Just made a batch of these and they are fantastic. They have a great cheesy taste to them and the initial crunch is a total plus. Thanks so much for the recipe. This is a keeper.
I would like to try this recipe. Is the potato starch absolutely necessary? Can I use egg(s) instead of potato starch? I assume it’s used for binding, but I could be wrong. What about almond flour? I don’t use white flour or potato starch.
I don’t have potatoes. Can I use instant mashed potatoes?