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Quick & Easy Stuffed Potato Cakes Recipe – Delicious!

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These Quick Easy Stuffed Potato Cakes are crispy on the outside and fluffy on the inside, filled with a savory ground beef mixture. Perfect for a speedy weeknight dinner or a delightful appetizer for guests!

Ingredients

Scale
  • 2 pounds Russet or Yukon Gold potatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 beaten egg
  • 1/4 cup all-purpose flour
  • 1 pound lean ground beef
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced carrots
  • 1/2 cup frozen peas
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian herbs
  • Neutral oil (vegetable, canola, or grapeseed) for frying
  • 1/2 cup all-purpose flour for coating
  • 2 beaten eggs for coating
  • 1 cup Panko breadcrumbs for coating

Instructions

  1. Boil about 2 pounds of Russet or Yukon Gold potatoes until they're very tender. Drain and mash until smooth. Add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a beaten egg to the warm mashed potatoes. Mix gently and gradually fold in 1/4 cup of all-purpose flour. Set aside to cool slightly.
  2. In a medium skillet, brown 1 pound of lean ground beef over medium heat, breaking it up with a spoon. Drain any excess fat. Add 1/2 cup of finely diced onion, 1/2 cup of finely diced carrots, and 1/2 cup of frozen peas. Cook for 5-7 minutes until the vegetables are tender. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of dried Italian herbs. Stir well and remove from heat. Allow the filling to cool significantly.
  3. Set up an assembly line with three shallow dishes: one with 1/2 cup of all-purpose flour, one with two beaten eggs, and one with 1 cup of Panko breadcrumbs. Take a generous scoop of the cooled potato mixture (about 1/4 cup) and flatten it into a disc. Place a tablespoon of the cooled beef stuffing in the center, seal the edges around the filling, and shape into a flat, round patty, about 3/4-inch thick.
  4. Gently dredge each formed cake in the flour, dip it into the beaten egg, and coat with Panko breadcrumbs. Place the coated cakes on a plate or baking sheet.
  5. Heat about 1/4 to 1/2 inch of neutral oil in a large non-stick skillet over medium heat. Once shimmering, carefully place the coated potato cakes into the hot oil. Cook for about 4-6 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
  6. Serve warm with a dollop of sour cream and a sprinkle of fresh chives or ketchup.

Nutrition

Keywords: Don't overmix the potatoes to keep them light and fluffy. Ensure the stuffing is completely cooled before assembling the cakes. Lightly flour your hands when shaping to prevent sticking. Fry in batches to avoid overcrowding the pan.

Find it online: https://crumella.com/quick-easy-stuffed-potato-cakes-recipe-delicious/