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
Ingredients
- About 500 grams (1 1/4 pound) mashed potatoes
- Salt and freshly ground black pepper
- Paprika
- 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.
Preparation
- 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.
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Wilma Kleger
Wilma grew up in Switzerland, born to a Swiss father and an Italian mother. She married a Swiss and after living for one year in England they moved, 30 years ago, to Hong Kong. She has two grownup children, a son and a daughter. She is a craft teacher by profession, but soon cooking and baking took over. She has a food-blog, Pane-Bistecca.com, and gives cooking classes in Swiss and Italian cuisine in Hong Kong and the Philippines, where she is planning to move.
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Is a good vegan recipe possible?
This recipe IS vegan except for the filling. Simply substitute your favorite vegan filling! And don’t forget to see our fantastic column “The Cook’s Vegan” for an amazing collection of vegan recipes! https://thecookscook.com/columns/thecooksvegan/. You might also enjoy our column “Now, Forager” at https://thecookscook.com/columns/now-forager/
Can you bake versus fry these?
Yes you can but you might have to brush them with a little oil for color.
Wilma