Ingredients List
Here’s everything you need to create these heavenly bites:
- 4 large russet potatoes, peeled and chunked — fluffy vessels of comfort waiting to be transformed into magic.
- 1 tbsp of butter (or a spoon of ghee for that golden, nutty richness)
- 1/4 cup milk (swap for oat or almond milk for a dairy-free option)
- Salt and pepper to awaken the flavor
- oil
- 1/2 onion
- 2 garlic cloves, minced — because every good dish needs garlic
- 300g ground beef (or lentil-based vegan mince — your call!)
- Use ½ tsp smoked paprika for a rich, smoky note
- 1/2 tsp chili flakes
- 1 cup shredded mozzarella (or cheddar for tang — or mix both!)
- 1/2 cup flour
- 1 beaten egg — nature’s glue
- 1 cup breadcrumbs
Optional swaps: Try sweet potatoes for earthy depth, swap in lean ground turkey for a lighter twist, or embrace dairy-free decadence with vegan cheese — your canvas, your call.
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Boil the peeled potato chunks in salted water until fork-tender (~15 minutes). Drain well, then mash vigorously with butter, milk, salt, and pepper until creamy and cloud-like — your base deserves flavor and fluff. Let them cool completely—this is key for firm cakes.
Step 2: Cook the Beef Filling
Heat olive oil in a pan. Sauté onions and garlic until translucent. Add ground beef, spices, and a pinch of salt. Cook until browned and fragrant (~10 minutes). Set aside to cool.
Step 3: Assemble the Cakes
Scoop some mashed potatoes into your hand, flatten slightly, then spoon in the beef mixture and a bit of cheese. Gently blanket the filling with another layer of mash and mold it into a plump, sealed patty — like tucking savory treasure inside a potato shell. Repeat until all mash is used.
Step 4: Coat and Crisp
Dredge each patty in flour, dip in egg, then coat with breadcrumbs. Fry in shallow oil until the crust turns golden and audibly crisp — about 3–4 minutes per side — giving each cake its signature crunch. Drain on paper towels.
Step 5: Serve Hot
Enjoy immediately while the center is still deliciously melty.
