Discover the ultimate comfort food with “Savory Surprise: Cheesy Beef Stuffed Potato Cakes,” a dish that promises a delightful blend of flavors and textures. These potato cakes are crispy on the outside, tender on the inside, and filled with a savory mixture of seasoned beef and gooey cheese. Perfect for utilizing leftover mashed potatoes and turning them into something extraordinary, these stuffed potato cakes make for a satisfying meal or appetizer that will impress family and guests alike.
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Why You’ll Love Cheesy Beef Stuffed Potato Cakes:
- Flavorful and Filling: Combines the heartiness of beef with the creamy richness of cheese and potatoes.
- Versatile Dish: Can be served as a main course, a side dish, or a tasty appetizer.
- Great for Leftovers: An excellent way to repurpose leftover mashed potatoes and cooked beef.
- Customizable: Easy to adjust the filling to include different types of cheese, herbs, and spices to suit your taste.
Ingredients Notes For Cheesy Beef Stuffed Potato Cakes:
- Mashed Potatoes: The base of the cakes, providing structure and creamy texture. Best if the mashed potatoes are chilled.
- Ground Beef: Cooked and seasoned, adding a savory element to the filling.
- Cheese: Cheddar, mozzarella, or any melty cheese adds a gooey, flavorful center to the cakes.
- Seasonings: Salt, pepper, garlic powder, and onion powder enhance the overall flavor.
- Breading: A coating of flour, beaten eggs, and breadcrumbs gives the potato cakes a crispy exterior.
- Cooking Oil: For frying, ensuring a golden and crunchy crust.
Recipe Steps:
- Prepare the Filling: Mix cooked ground beef with cheese and seasonings. Form into small patties or balls that will fit inside the potato cakes.
- Shape the Potato Cakes: Divide the mashed potatoes into equal portions. Flatten each portion, place a beef and cheese patty in the center, and then enclose the filling with the mashed potatoes, forming a cake.
- Bread the Cakes: Dip each potato cake first in flour, then in beaten egg, and finally in breadcrumbs, ensuring an even coating.
- Fry: Heat oil in a pan and fry the potato cakes until golden brown on both sides and the cheese inside is melted.
- Serve: Let the potato cakes cool slightly before serving to allow the cheese to set, making them easier to eat.
Storage Options:
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Best reheated in the oven or in a skillet to maintain the crispy exterior.
Ingredients
For the Filling:
- 1 pound ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 1/2 cup shredded cheese cheddar, mozzarella, or your choice
- Salt and pepper to taste
- Herbs and spices optional, like paprika, cumin, or dried herbs
For the Potato Cakes:
- 4 cups mashed potatoes cold, leftover potatoes work best
- 1 egg if needed, for binding
- 1/2 cup all-purpose flour plus extra for dusting
- Salt and pepper to taste
- Oil for frying
Instructions
Prepare the Beef Filling:
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Cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
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Add the chopped onion and minced garlic to the skillet with the beef and cook until the onion is soft and translucent. Season with salt, pepper, and any additional herbs or spices you like.
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Remove from heat, let it cool slightly, then mix in the shredded cheese. Set aside to cool completely.
Prepare the Potato Mixture:
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If your mashed potatoes are not already seasoned, mix them with salt and pepper to taste. If they are too soft to shape, you can add an egg or some flour to help bind them.
Assemble the Potato Cakes:
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Take a portion of the mashed potatoes (about the size of a golf ball), flatten it in your hand, and place a spoonful of the beef and cheese mixture in the center.
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Enclose the filling with the potato, forming a patty or cake shape. Repeat with the remaining potatoes and filling.
Bread the Potato Cakes:
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Dust each potato cake lightly with flour to help form a crust.
Cook the Potato Cakes:
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Heat oil in a skillet over medium heat. Fry the potato cakes in batches, about 3-4 minutes per side, or until they are golden brown and crispy.
Serve:
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Serve the cheesy beef stuffed potato cakes hot, with sour cream, ketchup, or your favorite dipping sauc