Cheese-stuffed potato cakes are a fantastic comfort food — crispy on the outside, fluffy on the inside, with a molten cheese centre. Here’s a reliable recipe you can follow.
🥔 Cheese-Stuffed Potato Cakes
Makes about 6–8 cakes
Ingredients
For the potato mixture:
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600g (about 4 medium) floury potatoes, such as Maris Piper or Russet
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1 egg yolk
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2 tbsp plain flour, plus extra for dusting
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2 tbsp finely grated Parmesan (optional, but great for flavour)
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A good pinch of salt and black pepper
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A pinch of nutmeg (optional)
For the filling & coating:
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80–100g firm mozzarella (low-moisture), string cheese, or a mixture of cheddar and mozzarella, cut into small 1.5cm cubes
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1 whole egg, beaten (for egg wash)
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100g panko or fine dried breadcrumbs
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Vegetable or sunflower oil, for shallow frying
Method
1. Prepare the potatoes
Peel and chop the potatoes into even chunks. Boil in salted water until tender. Drain well, return to the pan for a minute to steam-dry, then mash until completely smooth. No lumps allowed. Spread the mash on a plate and let it cool for 10–15 minutes so it firms up slightly — this makes shaping easier.
2. Make the dough
Once cooled, stir the egg yolk, flour, Parmesan (if using), salt, pepper, and nutmeg into the mash. Mix until you have a soft but not sticky dough. If it feels too wet to handle, add an extra sprinkle of flour. Chill for 15 minutes.
3. Shape the cakes
Lightly flour your hands. Take a golf ball-sized portion of potato mix and flatten into a disc in your palm. Place a cheese cube in the centre, then wrap the potato around it, sealing completely. Pat into a neat patty shape about 2cm thick. Repeat with the rest.
4. Coat
Dip each cake first in the beaten egg, then coat thoroughly in breadcrumbs. For extra crunch, you can double-coat: egg, crumbs, egg again, then a final layer of crumbs. Place on a tray and chill for at least 30 minutes — this is crucial to stop them bursting open when frying.
5. Fry
Heat about 1cm of oil in a frying pan over medium heat. Fry the cakes for 3–4 minutes per side until deeply golden and crisp. Don’t overcrowd the pan and resist turning them too early. Drain on kitchen paper and serve immediately while the cheese is molten.
Air-fryer variation
Brush or spray the chilled, crumbed cakes with oil and air-fry at 200°C for 12–15 minutes, turning halfway, until golden. The crunch is excellent with less oil.
Serving ideas
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A dollop of sour cream with chives
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Crispy bacon and a fried egg for brunch
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A fresh, sharp salad to cut through the richness
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Tomato chutney or sweet chilli sauce
Would you like a version that uses leftover roast or jacket potatoes instead?