Stuffed Potato Cakes
Stuffed potato cakes are much loved in my house! Often, I deliberately cook extra mashed potatoes, so we can make these potato cakes with the leftovers. No matter what you mix in they are always delicious — and served with a salad, they make a full meal. I make mine Cordon Bleu style, filled with ham and cheese. So that my daughter can eat them, I use gluten-free flour, but wheat flour works as well for a non-gluten-free version.
Or try to cook the Ecuadorian Llapingachos!
- Servings For 4 persons
- About 500 grams (1 1/4 pound) mashed potatoes
- Salt and freshly ground black pepper
- Chili powder
- Gluten-free* flour, as needed
- 200 grams (about 7 ounces) diced ham
- 200 grams (about 7 ounces) Camembert cheese, cut into small dice
- Fine corn meal, as needed
- Oil for frying
* For a non-gluten-free version, all-purpose wheat flour may be used.
- Season the mashed potatoes very well with salt, pepper, paprika, and chili powder. Knead the mixture together, adding just enough flour so they are smooth and doughy.
2. Divide the dough into ten to twelve equal portions. Flatten one in the palm of your hand form a flat disk. Add cheese and ham and place another disk on the top. Shape it to be nice and round, making sure to seal it tightly on all sides.
3. In a large skillet over medium-high heat, heat about 2.5 cm (1 inch) of oil until a bit of corn meal tossed in begins to sizzle. Working in batches, fry the potato cakes, turning halfway through, until golden brown on both sides. Drain on paper towels, and serve hot.