HERE IS YOUR OUTPUT
Stuffed Potato Cakes
Crispy Stuffed Potato Cakes with Cheese and Herbs
Ingredients:
4 large potatoes
1 cup shredded cheese (cheddar, mozzarella, or your choice)
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
1/4 cup sour cream
1/2 cup bread crumbs
1 egg, beaten
Salt and pepper to taste
Olive oil for frying
Directions:
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
Peel the potatoes and mash them in a large bowl until smooth.
Add the shredded cheese, parsley, chives, sour cream, and beaten egg to the mashed potatoes.
Season with salt and pepper to taste. Mix until well combined.
Divide the potato mixture into equal portions and shape them into patties.
Coat each patty with bread crumbs, ensuring all sides are covered.
Heat olive oil in a large skillet over medium heat.
Fry the potato cakes in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
Transfer the fried potato cakes to a paper towel-lined plate to drain excess oil.
Serve warm, garnished with additional herbs if desired.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 230 kcal | Servings: 4 servings