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To make these stuffed potato cakes, start with the potatoes. First, peel and cube four medium potatoes. Boil them in a large pot for about 15-20 minutes. You want them fork-tender, so check them often. After boiling, drain the water and let the potatoes cool slightly.

Quick & Easy Stuffed Potato Cakes

Discover the joy of cooking with this quick and easy stuffed potato cakes delightful recipe! These flavorful cakes are simple to make and can be filled with your favorite ingredients, making them a perfect meal. Follow our step-by-step guide to create a crispy and delicious treat that will impress your family and friends. Ready to elevate your cooking? Click through to explore the full recipe and get started on a tasty adventure!
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Ingredients
  

4 medium-sized potatoes, peeled and cubed

1 cup shredded cheese (cheddar or mozzarella)

1 cup cooked spinach, chopped (or any green of your choice)

1/2 cup finely chopped green onions

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

1/2 cup breadcrumbs

1/4 cup flour

1 large egg, beaten

Oil for frying

Instructions
 

Boil the Potatoes: Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes until they are fork-tender. Drain and let them cool slightly.

    Mash the Potatoes: In a large mixing bowl, mash the cooked potatoes until smooth.

      Prepare the Filling: To the mashed potatoes, add the shredded cheese, chopped spinach, green onions, garlic powder, paprika, salt, and pepper. Mix everything until well combined.

        Form the Cakes: Take a handful of the potato mixture and flatten it in your palm. Place a teaspoon of filling in the center, then fold the edges over to completely encase the filling. Shape it into a round or patty form. Repeat with the remaining mixture.

          Coat the Cakes: Sprinkle flour on a plate and breadcrumbs in another. Dip each stuffed potato cake first in the beaten egg, then coat with flour, and finally press into the breadcrumbs to ensure a good coating.

            Fry the Cakes: Heat oil in a non-stick skillet over medium heat. Fry the cakes for about 3-4 minutes on each side, or until they are golden brown and crispy.

              Drain and Serve: Once cooked, place the cakes on paper towels to drain excess oil.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4-6

                  - Presentation Tips: Serve the stuffed potato cakes on a platter with a side of creamy dipping sauce or sour cream, garnished with extra green onions or herbs for an eye-catching finish. Enjoy your delicious creations!