Why Make This Recipe
Cheesy Beef Stuffed Potato Cakes are not just delicious; they are also versatile and easy to make. This recipe is perfect for using leftover mashed potatoes, which cuts down on waste and saves time in the kitchen. The combination of ground beef and cheese elevates ordinary potato cakes into a hearty meal that everyone will love, making them perfect for lunch, dinner, or even a snack. These cakes are crispy on the outside and cheesy and savory on the inside, making them a hit with family and friends. Plus, you can customize them with your favorite seasonings or dipping sauces!
How to Make Cheesy Beef Stuffed Potato Cakes
Ingredients :
- 4 large potatoes
- 1 cup cooked ground beef
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup finely chopped onion
- 1 egg (optional for binding)
- Salt and pepper to taste
- Oil for frying
Directions
Boil the Potatoes: Start by boiling the potatoes in salted water until they are tender. This should take about 15-20 minutes. Once cooked, drain and set them aside to cool slightly.
Mash the Potatoes: When the potatoes are cool enough to handle, mash them until smooth. You can use a potato masher or a fork to do this. Make sure there are no lumps for a better texture.
Mix Ingredients: In a large bowl, combine the mashed potatoes, cooked ground beef, shredded cheese, finely chopped onion, and the egg if you are using one. Season the mixture with salt and pepper. Mix everything well until fully combined.
Shape the Cakes: Take a handful of the mixture and shape it into small cakes. You can make them as thick or thin as you like, but thinner cakes will cook faster.
Fry the Potato Cakes: Heat oil in a skillet over medium heat. Carefully place the potato cakes in the skillet, making sure not to overcrowd the pan. Fry the cakes for about 3-4 minutes on each side or until they turn golden brown. Flip them gently to avoid breaking.
Drain the Cakes: Once golden brown, transfer the fried cakes to a plate lined with paper towels to drain any excess oil.
Serve Warm: Serve the cheesy beef stuffed potato cakes warm, with dipping options like sour cream, ketchup, or a fresh salad.
How to Serve Cheesy Beef Stuffed Potato Cakes
These potato cakes can be served in many ways. They make an excellent side dish for burgers or grilled meats, and you can also serve them as a main dish alongside a crisp salad. For a fun twist, consider offering a variety of dipping sauces, such as ranch dressing, salsa, or guacamole. They can also be placed on a platter during a party or gathering, where guests can enjoy them as an appetizer.
How to Store Cheesy Beef Stuffed Potato Cakes
If you have leftover potato cakes, you can store them in an airtight container in the refrigerator. They will last for about 3 days. To reheat, simply place them in a hot skillet for a few minutes on each side until warmed through. You can also freeze them! To do this, layer the cakes between parchment paper in a freezer-safe container. They can be frozen for up to 3 months. Reheat from frozen by cooking them in a skillet or oven until heated all the way through.
Tips to Make Cheesy Beef Stuffed Potato Cakes
Use Leftovers: This recipe is a great way to use up leftover mashed potatoes. If you have extra cooked beef, feel free to throw that in as well.
Adjust the Filling: You can customize the filling by adding herbs, spices, or even vegetables like bell peppers or spinach to mix things up.
Check the Oil Temperature: Make sure the oil is hot enough before adding the cakes. If it’s not hot enough, the cakes can become greasy rather than crispy.
Optional Egg: The egg is optional for binding but can help keep the cakes together. If you want a lighter texture, you may omit it.
Avoid Overcrowding: When frying, avoid placing too many cakes in the pan at once, as this can lower the oil temperature and lead to uneven cooking.
Panko Breadcrumb Coating: For an extra crispy outside, consider pressing the shaped cakes in panko breadcrumbs before frying.
Variation
Feel free to get creative with your cheesy beef stuffed potato cakes! Here are a few variations:
Vegetarian Option: Replace the ground beef with cooked lentils or your favorite vegetables. You can use cooked mushrooms, zucchini, or a mix of seasonal veggies along with cheese.
Spicy Kick: Add some chopped jalapeños, hot sauce, or crushed red pepper flakes to the mixture for a spicy version of these cakes.
Different Cheeses: Experiment with different types of cheese, such as mozzarella, pepper jack, or Swiss for unique flavors.
Herbs and Spices: Add Italian herbs like oregano or basil, or try different spice blends to change up the flavor profile.
FAQs
1. Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes can be a great alternative. They will provide a different flavor and a touch of sweetness, so adjust the seasonings accordingly.
2. How do I know when the oil is hot enough for frying?
You can test the oil by dropping a small piece of the potato mixture into the pan. If it bubbles and sizzles right away, the oil is ready. If not, wait a bit longer before adding the cakes.
3. Can I bake these potato cakes instead of frying them?
Yes, you can bake them! Place the cakes on a baking sheet lined with parchment paper, brush them lightly with oil, and bake at 400°F (200°C) for about 25-30 minutes, flipping halfway through, until they are golden brown.
4. What is the best way to reheat leftovers?
The best way to reheat leftovers is to pan-fry them again briefly or bake in the oven until they are warmed through and crispy.
5. Can these potato cakes be made ahead of time?
Yes! You can form the cakes ahead of time and refrigerate them. When ready to eat, simply fry or bake them as directed.
Cheesy Beef Stuffed Potato Cakes combine comfort food in a simple, easy recipe that you can adapt to your tastes. Enjoy this great dish for a delightful meal or snack!
Print
Cheesy Beef Stuffed Potato Cakes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Delicious potato cakes stuffed with savory beef and melted cheese, perfect for lunch, dinner, or as a snack.
Ingredients
- 4 large potatoes
- 1 cup cooked ground beef
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup finely chopped onion
- 1 egg (optional for binding)
- Salt and pepper to taste
- Oil for frying
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and cool slightly.
- Mash the potatoes until smooth without lumps.
- In a large bowl, mix mashed potatoes, ground beef, cheese, onion, and the optional egg. Season with salt and pepper.
- Shape the mixture into small cakes.
- Heat oil in a skillet over medium heat. Fry the cakes for 3-4 minutes on each side until golden brown.
- Transfer to paper towels to drain excess oil.
- Serve warm with dipping sauces like sour cream, ketchup, or salad.
Notes
These cakes can be customized with different fillings or served with various dipping sauces. They also freeze well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg