Stuffed Potato Cakes
Ingredients:
2 cups mashed potatoes (prepared and cooled)
1/2 cup shredded cheese (cheddar or your choice)
1/2 cup cooked bacon, crumbled (optional)
1/4 cup green onions, chopped
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/2 cup all-purpose flour (for coating)
1 egg, beaten (for binding)
1 cup breadcrumbs (for coating)
Oil for frying (vegetable or olive oil)
Directions:
Prepare the Filling: In a bowl, combine the cooled mashed potatoes, shredded cheese, cooked bacon (if using), green onions, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly distributed.
Shape the Cakes: Take about 1/4 cup of the potato mixture and shape it into a patty. Repeat until all the mixture is formed into cakes.
Coat the Cakes: Set up a dredging station with three shallow dishes: one with flour, one with the beaten egg, and one with breadcrumbs. Dip each potato cake first into the flour, then into the egg, and finally coat with breadcrumbs.
Fry the Cakes: In a large skillet, heat about 1/2 inch of oil over medium heat. Once hot, carefully place a few potato cakes in the skillet, being careful not to overcrowd. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Serve: Serve warm with your favorite dipping sauce, such as sour cream or ranch dressing.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Approx. 250 kcal per serving | Servings: 4