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
The starch from the potatoes combines with the egg and cornstarch to create a perfect binding structure, preventing the patties from breaking during frying. Using mozzarella or another melting cheese ensures a creamy center that contrasts beautifully with the crispy exterior. Lightly frying in moderate heat guarantees browning without burning, while keeping the interior soft and flavorful. This recipe is designed for consistency, whether you’re making a quick snack or preparing a full platter for guests.
Expert Tips
Use starchy potatoes like Russet for best texture.
Add paprika or chili flakes for a spicy version.
For extra crunch, lightly coat patties with breadcrumbs before frying.
Let the patties rest 5 minutes before serving to avoid cheese burns.
Fry in a mix of butter and oil for flavor and crisp edges.
Recipe Notes
This Cheesy Potato Patties recipe is crafted with precision and is proudly provided by tinsuf.
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