Step-by-Step Instructions
Step 1: Prepare the Potatoes
Boil those potato cubes in salted water until they’re fork-tender – about 15 mins. Drain really well! Nobody likes watery mash. Sometimes I let them steam dry in the colander for a few minutes while I grate the cheese.
Step 2: Make the Filling
Mash the potatoes with warm milk and butter until smooth-ish. Don’t go crazy with the mashing – a few tiny lumps add character! Season generously with salt and pepper. Let it cool for 10 mins or you’ll end up with melted cheese everywhere (learned that one the hard way 😅).
Step 3: Assembly Time!
Take about 1/3 cup of potato mixture, flatten it in your palm, pop a generous tablespoon of cheese in the center, then fold the edges up and around to seal. Cheesy Stuffed Potato CakesShape into a patty about 3 inches wide. If they’re falling apart, pop them in the fridge for 15 mins to firm up.
Cheesy Stuffed Potato Cakes: Crispy Outside, Gooey Inside!
Step 4: Coating
Set up your breading station: flour in one bowl, beaten eggs in another, panko in the third. Dip each cake in flour (shake off excess!), then egg, then roll in panko until well coated. The panko makes them SUPER crunchy.
Step 5: Frying
Heat a good glug of oil in a large skillet over medium heat. When a breadcrumb sizzles on contact, you’re ready! Fry the cakes for about 3-4 mins each side until golden brown and the cheese starts sneaking out the sides.
