This crispy stuffed Potato Cake recipe makes deliciously crispy potato parcels out of leftover mashed potato. Stuff these delicious treats with gooey cheese and bacon or a curried mince filling for a tasty breakfast, lunch or snack. These potato cakes are budget friendly and versatile!
About Potato Cakes
These potato cakes are different from potato scallops which are battered and deep fried slices of potato. These potato cakes are made from mashed potato and shaped into little rectangular parcels. And they're absolutely delicious! By the way if you want to try the best ever potato scallop recipe it's here!
These potato cakes are so easy and use basic ingredients. There's no eggs needed for these and they are very versatile. You can fill them with almost anything!
Ingredients for Potato Cakes
Potatoes - use any potato that is good for mashing. I used baby low carb potatoes and they worked perfectly!
Salt - is a potato's best friend! Don't skimp on the salt because these won't be tasty otherwise. I use white pepper for these but you can also use black pepper.
Melted butter - just regular salted butter.
Plain all purpose flour - to bind the cakes together.
Non stick oil spray - You do need these this to ensure that the potato doesn't stick to everything.
Grated cheese - I like the meltyness of mozzarella but want a bit more flavour so I used a 50/50 mix of grated cheddar/tasty and mozzarella cheese
Bacon - streaky bacon is ideal. Bake at 180C/350F for 15-20 minutes or until crispy. Then drain the bacon on paper towels and finely dice.
1 - I always boil my potatoes with salty water (2 tablespoons of salt) so that the salt absorbs into the potato.
2 - Make sure that the potatoes are completely cool before mixing. Like with gnocchi, this produces a lighter texture as hot potatoes absorb flour more easily and make the potato cakes heavy-not good!
Cooling down potatoes quickly with ice
3 - If you can't wait for the potatoes to cool down, drain the cooked potatoes, add a cup of cold water to the pot and then add 3 cups of ice to the pot. The ice will melt and cool the potatoes down quickly.
Potato ricer
4 - Use a potato ricer to mash your potatoes. Using a food processor will result in gluey mashed potatoes.
5 - You can also halve the size of these potato cakes to make mini ones. They will require less cooking time too around 3 minutes per side instead of 5 minutes.
6 - Oil spray is your best friend when it comes to shaping these potato cakes. As long as you oil your hands and utensils then the potato won't stick.
7 - For deep frying use canola, peanut, avocado or sunflower oils. I usually use canola oil as avocado oil is very expensive.
8 - Serve these potato cakes with a salad. I love this Finnish beetroot salad. They're also fantastic with honey mustard salmon or they're great to serve for brunch too.
Potato Cakes Recipe
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750g/1.6lbs potatoes (I used baby low carb potatoes)
2 tablespoons salt
30g/1oz melted butter
150g/5ozs plain all purpose flour
Salt and white pepper for seasoning
Non stick oil spray
180g/6ozs grated cheese (I used a 50/50 mix of cheddar/tasty and mozzarella)
100g/3.5ozs bacon, grilled and finely diced
Step-By-Step Instructions
Step 1 - If your potatoes are large, cut them into halves or quarters. Place in a pot and cover with cold water and add the 2 tablespoons of salt. Bring to a boil and simmer for 30 minutes or until potatoes are tender. Drain and cool completely.
Step 2 - Pass the potatoes through a potato ricer. Mix in the butter and season with salt and pepper to taste. Then mix in the flour to form a dough. The total dough should weigh around 830g/1.8lbs.
Step 3 - Oil a baking tray as well as a sheet of cling film and the back of an angled spatula and your hands. Divide the dough into 6 x 130g/4.6oz balls reserving a little dough to patch up any holes.
Fold from the top down
Step 4 - Place one ball of dough on the oiled cling film and spread out with the spatula until you get a 14x14cm/5.5inch square. Add 30g/1oz of grated cheese and a tablespoon of the chopped bacon. Fold over the top and then fold the sides in and then using the cling film roll it up into a little parcel. If there are any holes, patch them up with the extra dough. Place on the oiled tray and repeat with the other dough and filling.
Then the sides before folding up the bottom
Step 5 - Heat 1 inch of oil in a large cast iron or heavy based pot or a deep frying. When it reaches 180C/350F place two potato cakes to fry. Cook for 5 minutes on one side and then carefully turn it over and fry for another 5 minutes on the other side. Serve while still warm and the cheese is gooey. I like this with chilli crisp oil.
Personal Note
I love these potato cakes because they're so versatile. You can easily make these vegan or vegetarian or you can stuff these with leftover roasts or Bolognese sauce. I could make these for the vegetarian and vean in laws easily and I will be making a batch for our next get together. This past weekend we had a karaoke day together.
I can split the Elliotts and their love of karaoke down to who takes after which parent. Most of them love their karaoke as much their father Roger who loves to sing very loudly and be the centre of attention. His voice booms and drowns out everyone else. He isn't great to sing with because of that but I think he takes you putting down your mic as a sign that you are so overawed by his talent that he doesn't need any support!
On the other hand there is Tuulikki who is so afraid to sing that she has to be cajoled into it. Mr NQN is the only Elliott sibling to take after her in this matter. Mr NQN's siblings Manu and Amaya put together a playlist of songs and one of them was Staying Alive by the Bee Gees as they thought that this was more her musical age. Tuulikki gripped the microphone tightly and looked at us wide eyed. She didn't look like she was singing or even moving her lips but then Mr NQN moved the microphone closer to her mouth and we finally heard her sing!
The only thing was that her singing didn't quite match the music or the lyrics. She just sung "Staaaaaayinnnnng aliiiiiiive" like an opera while the beat was much faster. It was like a ghost haunting you by drawing out the words in a spooky voice. But we were just happy that she was having fun and gave it a go!
So tell me Dear Reader, are you for or against singing at karaoke? What would you fill potato pancakes with?
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