Cheese stuffed Potato Cakes

Cheese stuffed Potato Cakes

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Servings: 11 

Ingredients: 

• 2 lbs gold potatoes, peeled
• 2/3 cup potato starch (or corn starch)
• salt and pepper to taste
• 4 oz fontina cheese, cubed small (or mozzarella)
• olive oil

Instructions: 

1. Bring a pot of water to a boil. Cut the peeled potatoes into small chunks. Once the water is boiling, add the potatoes and 1 tsp salt. Let the water return to a boil, then cook the potatoes for about 10 minutes, or until they are soft enough to mash.

2. Drain and transfer the potatoes to a large bowl. Mash them with a fork until mostly smooth.

3. Add the potato starch, along with salt and pepper to taste. Use your hands to work the starch into the potatoes, pressing and folding, until it forms a smooth, dough-like mixture.

4. Take about ¼ cup of the dough and roll it into a ball. Flatten it gently, then place 2–3 small pieces of cheese in the center. Fold the dough over the cheese to seal it, then press into a thick disc. Repeat with the remaining dough.

5. Heat a bit of olive oil in a skillet over medium-high heat. Place the potato cakes in the pan and cook for 3–4 minutes per side, or until golden brown. Reduce the heat if they brown too quickly.

6. Serve warm and enjoy!