Ingredients
4 medium potatoes, boiled and mashed
1 large egg
3 tablespoons cornstarch or all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1 cup shredded mozzarella or melting cheese
2 tablespoons chopped parsley
2–3 tablespoons oil or butter for frying
Instructions
Prepare the potatoes: Peel the potatoes, boil until tender, then mash completely while still warm to remove lumps.
Add binding ingredients: Mix in the egg, cornstarch (or flour), salt, pepper, garlic powder, and parsley until a soft dough forms.
Shape the patties: Take a small handful of potato mixture, flatten it slightly, add a spoonful of cheese to the center, then seal and shape into thick rounds.
Heat the pan: Warm the oil or butter in a non-stick skillet over medium heat.
Fry the patties: Cook each patty for 3–4 minutes per side until golden, crispy, and lightly browned.
Serve: Remove to a plate, sprinkle with fresh parsley, and serve immediately while the cheese is still molten.
Troubleshooting & Consistency Tips
Patties falling apart: Add more flour or cornstarch. Your mixture may be too soft, especially if potatoes were overcooked.
Too dense or gummy: Avoid overmixing. Mix only until ingredients are combined.
Not crispy enough: Increase heat slightly or use a wider pan to avoid steaming.
Cheese leaking out: Make sure edges are sealed well, and use shredded cheese rather than large chunks.
Storage & Make-Ahead Guide
Refrigerating: Store cooked patties in an airtight container for up to 3 days. Reheat in a pan or oven for crispiness.
Freezing: Freeze shaped but uncooked patties on a tray, then store in freezer bags for up to 2 months. Fry from frozen, adding 2 extra minutes.
Meal prep: You can prepare the potato mixture 24 hours ahead and keep it chilled until ready to shape and cook.
Why This Recipe Works
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