Cheesy Stuffed Potato Cakes: A Deliciously Filling Recipe

Craving something hearty and comforting for dinner? Cheesy Stuffed Potato Cakes are a fantastic choice! This simple dish combines the universal appeal of potatoes and cheese with a savory filling, delivering a delicious taste that’s sure to please any palate. Perfect for a cozy family dinner or a casual get-together with friends, these potato cakes are not only delicious but also quite easy to make.


  • Potatoes: 700 grams, boiled and mashed
  • Salt: To taste, for seasoning
  • Parsley: Freshly chopped, for added flavor
  • Cheese: 200 grams, divided (100 grams for mixing, 100 grams for filling)
  • Deli Slices: 100 grams of turkey or chicken, cut into small pieces
  • Eggs: 2, beaten (for breading)
  • Bread Crumbs: As needed, for coating
  • Vegetable Oil: For frying


  1. Prepare the Potatoes: Boil the potatoes in salted water until tender. Drain, cool, peel, and mash in a large bowl.
  2. Make the Potato Mixture: To the mashed potatoes, add salt, chopped parsley, and 100 grams of cheese. Mix until well combined.
  3. Prepare the Filling: Slice or shred the remaining 100 grams of cheese and set it aside along with the turkey or chicken slices.
  4. Form the Cakes: Take a portion of the mashed potato mixture and flatten it into a palm-sized cake. Place a small amount of cheese and turkey/chicken in the center, then close the mixture around the filling, forming a sealed cake.
  5. Coat the Cakes: Dip each stuffed potato cake first into the beaten eggs, then roll in bread crumbs to coat evenly.
  6. Fry the Cakes: Heat vegetable oil in a frying pan over medium heat. Fry the breaded potato cakes until golden brown on both sides.
  7. Serve: Remove the cakes from the oil and drain on paper towels. Serve hot, garnished with additional parsley if desired.

Tips for Perfect Potato Cakes

  • Consistency is Key: Ensure your mashed potatoes are dry and fluffy; too much moisture can cause the cakes to fall apart during cooking.
  • Secure the Filling: Be meticulous in sealing the edges of the potato cakes to keep the cheese from leaking out during frying.
  • Even Cooking: Flatten the cakes to ensure they cook evenly. This will also help achieve a uniformly crispy exterior.
  • Oil Temperature: Use a thermometer to keep the oil consistently between 350°F (175°C) – 375°F (190°C) for the best results.

Serving Suggestions

Cheesy Stuffed Potato Cakes are wonderfully versatile. Serve them hot as a main dish with a dollop of sour cream or your favorite dipping sauce. They pair beautifully with a crisp green salad or steamed vegetables for a well-rounded meal. For a brunch twist, serve alongside a poached egg and a sprinkle of fresh herbs.

Nutritional Information

Each Cheesy Stuffed Potato Cake is calorically dense due to the cheese and frying process. However, they provide a good mix of macronutrients:

  • Calories: Approximately 250 per cake
  • Protein: 12 grams, from the cheese and egg
  • Carbohydrates: 30 grams, primarily from the potatoes
  • Fats: 15 grams, from the cheese and oil used in frying To make this dish healthier, consider baking instead of frying, using low-fat cheese, and adding more vegetables like spinach or peppers to the filling.

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