Description
Golden and crispy on the outside, with a juicy, savory minced meat filling on the inside, these Fried Potato Cakes are a delightful comfort food. Perfect as a snack, appetizer, or main course, they are easy to make and bursting with flavor!
Ingredients
For the Potato Mixture:
- 1 kg potatoes
- 1 egg
- 2–3 tbsp flour
- Salt and pepper, to taste
For the Meat Filling:
- 300 g ground meat (beef, pork, or a blend)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika (optional)
- Salt and pepper, to taste
- 1 tbsp oil for frying
For Frying:
- Vegetable oil (enough to fry the cakes)
Instructions
- Boil the Potatoes: Peel and cut the potatoes into chunks for even cooking. Place in a pot of salted boiling water and cook for 15–20 minutes, or until tender. Drain and let cool slightly.
- Mash the Potatoes: Mash the potatoes until smooth and lump-free. Add the egg, flour, salt, and pepper. Mix thoroughly until the mixture is firm enough to hold its shape. If it’s too sticky, add a little more flour.
- Cook the Meat: Heat 1 tbsp oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
- Season and Brown: Add the ground meat, breaking it into smaller pieces as it cooks. Season with paprika (if using), salt, and pepper. Cook until browned and fully cooked through. Set aside to cool slightly.
- Form the Potato Base: Take a handful of the potato mixture and flatten it into a patty in your hand.
- Add the Filling: Place a spoonful of the meat filling in the center of the patty. Fold the edges of the potato mixture around the filling to completely encase it.
- Shape the Cakes: Roll the potato mixture into a ball or oval, then gently flatten it to form a cake.
- Heat the Oil: Add enough vegetable oil to a skillet to cover the bottom. Heat over medium-high heat.
- Fry the Cakes: Place the cakes in the hot oil, cooking a few at a time to avoid overcrowding. Fry each side for 3–4 minutes, or until golden brown and crispy. Adjust the heat to prevent burning.
- Drain and Serve: Remove the cakes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauces.
Notes
- Use starchy potatoes like Russets for a firmer potato mixture.
- To make assembling easier, chill the potato mixture before forming the cakes.
- Pair with dips like sour cream, garlic aioli, or spicy mayo for an extra burst of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: International