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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I made a batch of these experimentally, using Swiss cheese (which I had available). They were delicious! Very satisfying, tasty, and very easy to make. I’ll try them with your recommended mozarella – but I’m also going to try a batch with mushrooms and onions, or just mushrooms. They’re quick to prepare and I may try a variety of other fillings. Thank you for this delightful recipe!
Hello! Great ideas and thank you for sharing! Glad you liked the cakes!
I made these, they were pretty good. The potato starch makes it taste like fries from take out. Im not a huge fan of that but i couldnt stop eating them
Hi Jennifer, I’m so glad the recipe worked out in the end! Cheers!
If would be helpful in your recipes to say what type of salt i.e. kosher salt, table salt, fine sea salt etc. Also, adding some notes like you can freeze these up to three months uncooked or different types of fillings. And, to let the potato mixture cool a bit before forming into balls since they are very hot once drained.
Omgosh! This is going to become a staple in my home. Love that the 2 ingredients are so simple and give us an amazing base to add additional ingredients into. I read the comment saying you should warn people to not work with them while hot, lol….My thought was that they would accept the starch better while hot, so I used a hand masher to incorporate the starch while I mashed hot. Worked out perfectly! By the time I was done, the mixture was the perfect temp to make the cakes. Thank you, Stella
HI Lisa, That’s a great tip! Thank you for sharing your feedback with everyone!
These were amazing!!! Husband bbq’d them (which was a little rough) and they were to die for!
Hi Kay, That’s awesome! Glad they were enjoyed!
Thanks you beautiful, I love all your recipes!!!
Could you tell me how to make “panqué de linaza”?
I used to get it for my SON on Starbuck but now it’s so expensive☹️
Thank you a lots🥰
hello Stella,
I was wondering, would these work with instant mash potatoes?
Hi Vi, I’m not sure since ive never used instant mashed potatoes. IF you try it and the consistency is too runny, add more potato starch!
Yummm can’t wait to make ! I love Polish potato pierogi with cheese and this reminds me of it ! Thank you for sharing 😃
Hi Susan, I hope you enjoyed them1!!
I’m having issues with the dough sticking to my hands. Did I not use enough corn starch?
Yes! If they’re sticking horrible to your hands a little more potato starch until it’s not as sticky.
I dont have corn starch can I use corn flour or plain flour?
Fantastic. Fun to make! Kinda burnt my hands because I was impatient lol
Hi:) Ty for the recipe, What is on top? ( Green)? Ty in advance.
fresh parsley!
We loved this recipe and can’t wait to try it with other fillings too. 🤩
HI Jessie, thanks for trying this recipe – I need to try different fillings too!
Lady, I don’t think you know how to count there are more than two ingredients starch, salt pepper, and cheese.
I thought the same thing lol i suppose it might work with just potatoes and cheese
I just asking you what about potatoe flour can put in potatoes in the bowl right.
So no to flour? That’s all I have and since I do not eat a lot of potatoes or use the corn or potatoe starch I really do not want to buy it.