Stuffed Potato Cakes Recipe

These stuffed potato cakes are a delightful combination of creamy mashed potatoes, savory filling, and crispy coating. Perfect as a side dish or appetizer, they’re sure to impress your family and friends.


  • 2 large potatoes, peeled and cubed
  • 1/4 cup milk
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1/2 cup shredded cheese (cheddar or mozzarella work well)
  • 1/4 cup finely chopped cooked bacon or ham (optional)
  • 1/4 cup finely chopped green onions
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1 cup breadcrumbs
  • Oil for frying


  1. Boil the cubed potatoes in a pot of salted water until tender, about 10-15 minutes. Drain the potatoes and return them to the pot.
  2. Mash the potatoes with a potato masher or fork until smooth. Add the milk, butter, salt, and pepper, and mix until well combined.
  3. Stir in the shredded cheese, chopped bacon or ham (if using), and green onions until evenly distributed throughout the mashed potatoes.
  4. Take a small portion of the mashed potato mixture and flatten it in the palm of your hand. Place a spoonful of your desired filling (e.g., cooked ground meat, sautéed vegetables, cheese) in the center, then fold the potato mixture around the filling to form a ball. Repeat with the remaining mashed potatoes and filling.
  5. Place the flour, beaten egg, and breadcrumbs in three separate shallow dishes. Roll each stuffed potato ball first in the flour, then dip it in the beaten egg, and finally coat it evenly with breadcrumbs.
  6. Heat oil in a frying pan over medium heat. Fry the stuffed potato cakes in batches until golden brown and crispy on all sides, about 3-4 minutes per side.
  7. Remove the potato cakes from the oil and drain them on a paper towel-lined plate. Serve hot with your favorite dipping sauce and enjoy!

These stuffed potato cakes are best enjoyed fresh and crispy, but you can also freeze them before frying for later use. Simply arrange the breaded potato cakes on a baking sheet lined with parchment paper, freeze until firm, then transfer them to a resealable plastic bag or airtight container. To cook from frozen, fry the potato cakes directly from the freezer, adding a few extra minutes to the cooking time until they are heated through and crispy.

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