Cheesy Potato Patties are the ultimate comforting snack, marrying the humble potato with the gooey, stretchy delight of melted cheese. If you are looking for a crowd-pleasing appetizer, a savory side dish, or a simple vegetarian main course, these crispy, golden-brown delights are the perfect answer. Offering a satisfying crunch on the outside and a soft, cheesy center, they are incredibly easy and fun to make.
Ingredients
- 4 large russet potatoes, peeled and quartered
- 1 cup shredded Mozzarella cheese (for the center)
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 2 tablespoons green onions, finely chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Vegetable oil for frying
Step-by-Step Instructions
- Boil and Mash: Boil the quartered potatoes in salted water for 15 to 20 minutes until tender. Drain thoroughly. Mash the potatoes in a large bowl until smooth. Let them cool slightly.
- Make the Potato Mixture: Add the beaten egg, Parmesan cheese, flour, chopped green onions, garlic powder, salt, and pepper to the mashed potatoes. Stir until a soft dough forms.
- Shape the Patties: Take a handful of the potato mixture and flatten it in your hand. Place a spoonful of shredded Mozzarella in the center. Fold the edges of the potato mixture over the cheese and shape it into a flat, round patty, ensuring the cheese is sealed inside. Repeat.
- Fry to Golden Crispy: Heat 2 tablespoons of oil in a skillet over medium heat. Fry the patties in batches for 4 to 5 minutes per side until they are crispy and deep golden-brown.
- Serve: Serve warm with a side of sour cream, garlic aioli, or ketchup. Enjoy the melty cheese pull!
Tips and Notes
- Seal the Cheese: Make sure the potato mixture completely covers the Mozzarella, with no gaps or cracks, so the cheese does not leak out into the skillet while frying.
- Flour Your Hands: The potato dough can be sticky. Dusting your hands lightly with flour makes shaping the patties much easier.
