Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4–6 people (approximately 10–12 patties)
Ingredients
For the Potato Mixture
800 g potatoes, peeled and chopped
2 tablespoons butter
½ teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons fresh parsley or dill, finely chopped
3 tablespoons all-purpose flour
1 egg
For the Cheese Filling
200 g mozzarella cheese, cut into small cubes or grated
50 g cheddar cheese, grated (optional)
For the Crispy Coating
½ cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
For Frying
Vegetable oil, as needed
Instructions
Step 1: Cook the Potatoes
Place the peeled and chopped potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil.
Cook for 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.
Drain thoroughly and return the potatoes to the warm pot for 1–2 minutes to allow excess moisture to evaporate.
Step 2: Mash the Potatoes
Transfer the potatoes to a large bowl and mash until smooth.
Add the butter, salt, black pepper, garlic powder, chopped herbs, egg, and 3 tablespoons of flour.
Mix until everything is well combined and the mixture holds together. Allow it to cool enough to handle comfortably.
If the mixture feels too sticky, add another tablespoon of flour at a time until it becomes easy to shape.
Step 3: Prepare the Cheese Filling
Place the mozzarella and optional cheddar in a small bowl and mix.
Cut the cheese into small cubes if you prefer a thick, stretchy center.
Step 4: Shape the Patties
Take a portion of the potato mixture and flatten it in your palm to form a small disc.
Place approximately 1 tablespoon of cheese in the center.
Carefully fold the potato mixture around the cheese, sealing the edges completely so the cheese does not escape during cooking.
Gently flatten into a thick patty.
Repeat with the remaining potato mixture and cheese.
Tip: If the mixture is difficult to handle, refrigerate it for 20–30 minutes before shaping.
Step 5: Coat the Patties
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat each patty lightly in flour, dip it into the beaten egg, and then cover it completely with breadcrumbs.
Press the breadcrumbs gently onto the surface to help them stick.
For an extra-crispy crust, dip the patties in the egg and breadcrumbs a second time.
