Ingredients
Scale
For the Filling:
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper, to taste
- Herbs and spices (optional, like paprika, cumin, or dried herbs)
For the Potato Cakes:
- 4 cups mashed potatoes (cold, leftover potatoes work best)
- 1 egg (if needed, for binding)
- 1/2 cup all-purpose flour, plus extra for dusting
- Salt and pepper, to taste
- Oil, for frying
Instructions
- Prepare the Beef Filling:
- Cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef and cook until the onion is soft and translucent. Season with salt, pepper, and any additional herbs or spices you like.
- Remove from heat, let it cool slightly, then mix in the shredded cheese. Set aside to cool completely.
- Prepare the Potato Mixture:
- If your mashed potatoes are not already seasoned, mix them with salt and pepper to taste. If they are too soft to shape, you can add an egg or some flour to help bind them.
- Assemble the Potato Cakes:
- Take a portion of the mashed potatoes (about the size of a golf ball), flatten it in your hand, and place a spoonful of the beef and cheese mixture in the center.
- Enclose the filling with the potato, forming a patty or cake shape. Repeat with the remaining potatoes and filling.
- Bread the Potato Cakes:
- Dust each potato cake lightly with flour to help form a crust.
- Cook the Potato Cakes:
- Heat oil in a skillet over medium heat. Fry the potato cakes in batches, about 3-4 minutes per side, or until they are golden brown and crispy.
- Serve:
- Serve the cheesy beef stuffed potato cakes hot, with sour cream, ketchup, or your favorite dipping sauce.
