If you are feeling “mouth-sad” and craving a snack, then let’s get cooking right away with TasteVN to showcase your skills by making potato cakes filled with savory meat and rich cheese, delicious enough to satisfy that craving immediately. What are you waiting for? Let’s get started!
1. Meat-filled potato cakes
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Preparation
10 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Meat-filled Potato Cakes For 6 pieces
Potatoes 500 gr (about 3 – 4 tubers) Ground pork 150 gr Cheese 4 slices Tapioca flour 30 gr Shallots 1 bulb Chicken egg 1 piece Wheat flour 200 gr Breadcrumbs 200 gr Common seasoning a little (pepper/salt) Cooking oil 100 ml
How to choose fresh, delicious, and quality pork
- You can buy pre-ground pork or buy pork to chop or grind yourself using a meat grinder.
- You should choose pork that has a bright pink color, no strange smell, with clear white fat; avoid pork that is pale and has a foul smell.
- You can press the meat with your hand; if you observe that the meat is elastic immediately, does not leave a dent, and is dry and not sticky, it indicates that this is good meat.
- Good pork should have even, firm muscle fibers and should not leak juice or be slimy.
See details: How to choose fresh, delicious, and quality pork
How to make Potato Cakes with Meat Filling
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Prepare the cake dough
Wash the potatoes with diluted salt water, gently scrub to remove the dirt on the outside, then rinse again with water.
To make peeling easier, use a knife to make a cut around the potato, then place it in a pot of water and boil for about 15 – 20 minutes until cooked thoroughly, then turn off the heat. After that, transfer the potatoes to a small bowl, let them cool, and peel off the skin.
Next, use a spoon to mash and smoothen the potatoes until they reach a sticky, smooth consistency.
Then, add 30 grams of tapioca flour to the bowl of potatoes, mix well, add 1 teaspoon of salt, and 1 teaspoon of ground pepper, mix again and the dough is ready!
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Shaping Potato Cakes
First, divide the potatoes and meat into 6 equal portions.
Next, put a little cooking oil on your hands so that the cakes do not stick when shaping. Take one portion of potato, roll it into a ball, and then gently press it to flatten.
Then, scoop a portion of meat filling into the center of the potato shell, place a slice of cheese on top, and wrap the cake up to place on a plate.
Finally, beat one chicken egg, then put flour and breadcrumbs on a separate plate. Roll each potato cake in the order of flour, chicken egg, and breadcrumbs.
Tip: To make it easier to roll the cakes without them falling apart, you can place the cakes in the freezer of the refrigerator for about 1 hour to firm up before rolling them in the flour.
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Frying the cakes
Place a pot on the stove, pour about 100ml of cooking oil into the pot, and heat the oil over medium heat. Test with a chopstick in the oil; if it bubbles, the oil is hot enough, reduce the heat to low.
Next, gradually add the potato cakes into the pot, increase the heat to medium. Fry for about 3 – 5 minutes before flipping the cakes to the other side.
Continue frying until the cakes are golden brown on all sides, then remove them to a plate (lined with absorbent paper), and turn off the heat.
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Final product
The potato cakes with meat filling have a uniformly golden crust, and a fragrant aroma. When you take a bite, you will hear the crunch from the crust, with the soft filling inside and a mild sweet potato flavor, blended with the rich meat filling and creamy cheese. This dish paired with slightly spicy chili sauce is simply irresistible!
2. Cheese-stuffed Potato Cakes
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Preparation
10 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Cheese-stuffed Potato Cakes Serves 6
Potatoes 500 gr (about 4 – 5 pieces) Cheese 200 gr Chicken egg 1 piece Sugar 30 gr Fresh milk 80 ml Wheat flour 120 gr Breadcrumbs 100 gr Cooking oil 100 ml
Ingredient images:
-800x450-1.jpg "2 Ways to Make Creamy Potato Cakes with Meat and Cheese Filling for Snacking 23")
How to make Cheese-stuffed Potato Cakes
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Prepare the ingredients
For the potatoes, wash them briefly with diluted salt water, then rinse several times with clean water and let them dry.
Use a peeler to remove the potato skins. Next, cut the potatoes into small slices about 2 – 2.5cm (about the size of half a finger).
Cut the cheese into small square pieces about 2cm.
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Mix the dough for the cake skin
Place a pot on the stove, add about 500ml of water to the pot, then put the potatoes in a steamer. Cover and steam for about 20 minutes until the potatoes are soft.
Tip: Besides steaming, you can also boil the potatoes by placing them in a pot, covering them with water, and boiling for 15 – 20 minutes.
Transfer the potatoes to a bowl, using a spoon or mashing tool to mash the potatoes until smooth.
Next, add 30g of sugar, 30ml of fresh milk, and 50g of flour to the bowl of potatoes, and mix the mixture well.
Note: If the mixture is still too wet, add more flour and mix well. If the potato dough mixture is too wet, it will be easy to break when shaping the cakes.
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Mixing the batter for frying
You put 1 chicken egg and 50ml of fresh milk into a bowl, and use chopsticks to beat the egg well.
Then, add 70gr of flour to the egg bowl, mix well until the mixture becomes thick and smooth.
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Shaping the potato cheese balls
You take a little bit of potato dough in your hands (about 15 – 20gr), roll it into a ball, and gently press it to flatten.
Next, place a cheese cube in the center, fold the edges of the dough around it to completely cover the cheese, roll it into a ball and place it on a plate. Repeat this until all ingredients are used up.
Wrap the plate of potato balls with plastic wrap, and put it in the refrigerator for about 30 – 45 minutes to firm up the balls.
Next, you dip each ball into the wet batter, then roll it in the breadcrumbs before frying!
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Fry the cake
Place a pot on the stove, pour about 100ml of cooking oil into the pot to submerge the cake. Heat the oil over medium heat.
When the oil starts to boil, gently drop each potato ball into the pot, frying over medium heat for 30 seconds to 1 minute until the cake is evenly golden, then lift it onto a plate (lined with absorbent paper) and you’re done.
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Final product
The cheese-stuffed potato cake is crispy and fragrant. Inside, the sweet and soft potato combined with the rich cheese is extremely appealing. When you eat, you can still feel the cheese melting and pulling into strings, making it even more addictive.
This dish, when dipped with chili sauce, will leave everyone from children to adults “mesmerized” by its flavor.
How to choose fresh and delicious potatoes
- Only buy potatoes that feel firm, are heavy, have smooth skin, are intact, without spots, pests, black eyes on the skin, not rotten, and do not have liquid oozing out.
- Potatoes should be chosen with a yellow color, without deep dents to make the preparation before cooking quicker and easier.
- Do not choose potatoes that have sprouted, with the outer skin turning green; these are very toxic, and no matter how they are prepared, they will harm people’s health.
- Avoid buying potatoes with wrinkled skin, and if pressed, feel soft; most of these potatoes are old, wilted, have lost many nutrients inside, and have a bland taste.
- You should also not buy scratched potatoes, as these will rot quickly if not eaten immediately, and placing them next to intact potatoes will cause these to spread rot and become inedible.
See more: How to choose fresh potatoes
Information about cheese, where to buy cheese?
Cheese is a commonly used ingredient in cooking and baking, made from cow’s milk, sheep’s milk, or goat’s milk. Currently, cheese comes in hundreds of varieties with different flavors, colors, and textures: Some are meant exclusively for cooking, others for baking, or can be used for both purposes and even eaten directly instead of being cooked.
For this potato cake, you can use any type of cheese. You can buy cheese at supermarkets, stores selling baking ingredients, stores at TasteVN, or shop online at bachhoaxanh.com, or other e-commerce sites.
Tips for frying potatoes to keep them crispy longer
- To keep the potatoes crispy for a long time, you should fry them over medium heat and wait for the oil to heat up before adding the potatoes. The amount of oil used for frying should cover the surface of the potatoes.
- Additionally, after frying, you should place the potatoes on paper towels to absorb the oil, this way they will last longer.
See more:
A detailed guide on 2 ways to make potato cakes with meat and cheese filling is really appealing; with just a few simple steps, you have a delicious snack to treat your family. TasteVN wishes you success!
