Cheesy Beef Stuffed Potato Cakes

Crispy on the outside, tender on the inside, and packed with savory beef and melted cheese, these potato cakes are a delicious and satisfying meal or snack.

Ingredients

For the Potato Dough:

• 4 large russet potatoes (about 2 lbs / 1 kg), peeled and cubed

• 2 large eggs

• ¾ cup (100g) all-purpose flour

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp garlic powder

• Oil for frying (vegetable, canola, or avocado oil)

For the Cheesy Beef Filling:

• 1 tbsp oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 lb (450g) ground beef (85% lean)

• 1 tsp paprika

• 1 tsp dried oregano

• ½ tsp cumin

• Salt and pepper to taste

• 1 cup (120g) shredded cheddar cheese

• ¼ cup chopped fresh parsley (optional)

For Serving (Optional):

• Sour cream

• Sliced green onions

• Extra shredded cheese

• Hot sauce or salsa

Instructions

1. Prepare the Potatoes:

• Place the cubed potatoes in a large pot, cover with cold water, and add a pinch of salt.

• Bring to a boil, then reduce heat and simmer for 12–15 minutes until tender.

• Drain well and mash until smooth (no lumps). Let cool to room temperature.

2. Make the Filling:

• Heat 1 tbsp oil in a skillet over medium heat. Add onion and cook until soft (about 5 minutes).

• Add garlic and cook for 30 seconds until fragrant.

• Add ground beef, breaking it up with a spoon. Cook until browned (about 6–8 minutes).

• Stir in paprika, oregano, cumin, salt, and pepper. Cook for 1 more minute.

• Remove from heat, stir in shredded cheese and parsley (if using). Let cool slightly.

3. Form the Potato Cakes:

• In a large bowl, mix the cooled mashed potatoes, eggs, flour, salt, pepper, and garlic powder until a soft dough forms.

• Divide the potato dough into 10–12 equal portions. Take one portion, flatten it in your palm, and place about 1½ tbsp of the beef filling in the center.

• Carefully fold the edges over the filling and seal tightly, then gently flatten into a patty about ½-inch thick. Repeat with remaining dough and filling.

4. Cook the Potato Cakes:

• Heat about ¼ inch of oil in a large skillet over medium heat.

• Fry the potato cakes in batches for 3–4 minutes per side, until golden brown and crispy.

• Drain on a paper towel-lined plate.

5. Serve:

• Serve warm with sour cream, green onions, extra cheese, or hot sauce if desired.

Tips for Success

• Cool the mashed potatoes completely before mixing with eggs and flour to avoid a sticky dough.

• If the dough feels too sticky, add a little more flour, 1 tbsp at a time.

• For a lighter version, bake at 400°F (200°C) for 20–25 minutes, flipping halfway, after brushing with oil.

• Freeze uncooked stuffed cakes on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes per side.

Enjoy your comforting, cheesy, beef-stuffed potato cakes! Perfect for dinner, game day, or a hearty appetizer.