Description
These Cheesy Beef Stuffed Potato Cakes are a delicious and hearty meal featuring a savory ground beef filling mixed with cheddar cheese and fresh parsley, encased in a tender mashed potato dough and pan-fried to golden perfection. Perfect as a main course, they combine creamy mashed potatoes with flavorful beef for a satisfying comfort food dish.
Ingredients
Scale
Potato Dough
- 2 cups mashed potatoes (cooled)
- 1 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Beef Filling
- 1/2 pound ground beef
- 1/2 small onion (finely diced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
For Frying
- Oil for frying (such as vegetable or canola oil)
Instructions
- Prepare the Beef Filling: In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the finely diced onion and sauté until soft and translucent, about 3 minutes. Add the ground beef along with garlic powder, paprika, salt, and black pepper. Cook the mixture thoroughly, breaking up the beef with a spatula, until it is browned and no longer pink, about 6 to 8 minutes. Remove the skillet from heat and stir in the shredded cheddar cheese and chopped fresh parsley. Allow the filling to cool slightly to make it easier to handle.
- Make the Potato Dough: In a large mixing bowl, combine the cooled mashed potatoes with all-purpose flour, egg, salt, and black pepper. Mix well until a soft but workable dough forms. If the dough is too sticky, add a little more flour, but it should remain soft and pliable.
- Assemble the Potato Cakes: Divide the potato dough into 8 equal portions. Flatten each portion gently into a disc shape. Spoon about 1 to 2 tablespoons of the cooled beef filling onto the center of each disc. Carefully fold the edges over the filling to seal it completely and shape into a round patty. Gently flatten each stuffed patty slightly to even thickness.
- Fry the Potato Cakes: Heat oil in a nonstick skillet over medium heat. Once hot, place the stuffed potato cakes in the skillet, being careful not to overcrowd the pan. Fry each side for 3 to 4 minutes or until a golden-brown crust forms and the cakes are heated through. Use a spatula to flip gently to avoid breaking the cakes.
- Drain and Serve: Remove the potato cakes from the skillet and place them on paper towels to drain any excess oil. Serve warm as a main course or hearty snack.
Notes
- These potato cakes can be made ahead of time and reheated in a skillet or oven for convenience.
- For an added kick, include a pinch of chili flakes to the beef filling.
- Use mashed potatoes that are firm and not runny for the best dough consistency.
- Ensure the beef filling is cooled before stuffing to prevent the dough from becoming too soft or sticky.
- Use a neutral oil with a high smoke point for frying to achieve the perfect crust.
