Cheesy Beef Stuffed Potato Cakes

Here’s the full recipe for Cheesy Beef Stuffed Potato Cakes:

Cheesy Beef Stuffed Potato Cakes


  • 4 large potatoes, peeled and grated
  • 1 pound ground beef
  • 1 cup shredded cheddar cheese
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil for frying


  1. Prepare Potatoes:
    • In a large bowl, mix grated potatoes with salt. Squeeze out excess moisture using a clean kitchen towel or paper towels.
  2. Fry Potato Patties:
    • Heat olive oil in a large skillet over medium heat.
    • Form the grated potatoes into patties and carefully place them in the skillet.
    • Fry the potato patties until golden brown and crispy on both sides. Once done, transfer them to a plate lined with paper towels to absorb any excess oil. Set aside.
  3. Cook Beef Mixture:
    • In the same skillet, add the ground beef and cook over medium heat until browned.
    • Add the chopped onions, minced garlic, paprika, salt, and pepper to the skillet. Cook until the onions are translucent and the mixture is fragrant.
  4. Assemble Stuffed Potato Cakes:
    • Place a spoonful of the cooked beef mixture onto a potato patty.
    • Sprinkle shredded cheddar cheese over the beef mixture.
    • Top with another potato patty, pressing down gently to seal the edges and form a stuffed potato cake.
  5. Fry Stuffed Potato Cakes:
    • Heat more olive oil in the skillet if needed.
    • Carefully place the stuffed potato cakes in the skillet and fry until golden brown and crispy on both sides.
  6. Serve:
    • Once the stuffed potato cakes are cooked to your liking, transfer them to a serving platter.
    • Serve hot and enjoy the cheesy, beefy goodness!

Nutritional Information:

  • Calories: 520 kcal
  • Servings: 4 servings

Here are some secrets to achieve the perfect Cheesy Beef Stuffed Potato Cakes:

  1. Choose the Right Potatoes: Opt for starchy potatoes like russets or Yukon golds, as they will hold together better when grated and fried.
  2. Squeeze Out Excess Moisture: After grating the potatoes, make sure to squeeze out as much moisture as possible. Excess moisture can cause the potato cakes to become soggy and fall apart during frying.
  3. Season Generously: Season the grated potatoes with salt before forming them into patties. This not only enhances the flavor but also helps draw out additional moisture.
  4. Precook the Potatoes: Parboil or microwave the grated potatoes for a few minutes before forming them into patties. This helps ensure they are fully cooked and crispy on the outside.
  5. Use Lean Ground Beef: Opt for lean ground beef to minimize excess fat and grease in the filling. Drain any excess fat after cooking the beef to prevent the potato cakes from becoming greasy.
  6. Add Flavorful Fillings: Enhance the flavor of the beef filling with aromatic ingredients like onions, garlic, and paprika. These add depth and complexity to the dish.
  7. Mix Cheese Into the Filling: Incorporate shredded cheddar cheese directly into the beef mixture for a melty, gooey center in each potato cake.
  8. Seal the Edges: Ensure that the edges of the potato cakes are well-sealed to prevent the filling from leaking out during frying. Use a fork or your fingers to press the edges together firmly.
  9. Fry in Hot Oil: Heat the olive oil in the pan until it’s hot but not smoking before adding the potato cakes. Frying them in hot oil ensures they become crispy and golden brown on the outside.
  10. Don’t Crowd the Pan: Fry the potato cakes in batches to avoid overcrowding the pan. This allows them to cook evenly and ensures they become crispy all over.
  11. Flip Carefully: When frying the potato cakes, use a spatula to flip them gently to prevent them from breaking apart. Fry until both sides are golden brown and crispy.
  12. Use a Nonstick Pan: Cooking the potato cakes in a nonstick pan helps prevent them from sticking and ensures they develop a crispy crust.
  13. Drain Excess Oil: After frying, transfer the potato cakes to a paper towel-lined plate to drain any excess oil before serving.
  14. Serve Immediately: Potato cakes are best enjoyed hot and fresh out of the pan. Serve them immediately with your favorite dipping sauce or condiments.
  15. Garnish Creatively: Add a sprinkle of chopped fresh herbs like parsley or chives on top of the potato cakes for a pop of color and freshness.

Follow these secrets, and you’ll achieve perfectly crispy, cheesy beef stuffed potato cakes every time!

Here areĀ  popular questions and their answers related to Cheesy Beef Stuffed Potato Cakes:

  1. How do I make Cheesy Beef Stuffed Potato Cakes?
    • Mix grated potatoes with salt, form patties, fry until golden. Cook ground beef with onions, garlic, paprika, salt, and pepper. Place beef mixture and cheese between two potato patties, seal edges, and fry until crispy.
  2. What ingredients do I need for Cheesy Beef Stuffed Potato Cakes?
    • Potatoes, ground beef, cheddar cheese, onion, garlic, paprika, salt, pepper, and olive oil for frying.
  3. What is the cooking time for Cheesy Beef Stuffed Potato Cakes?
    • Cooking time is approximately 30 minutes.
  4. How many servings does the recipe yield?
    • The recipe makes 4 servings.
  5. Can I use other types of cheese instead of cheddar?
    • Yes, you can use any cheese of your preference.
  6. Can I bake the potato cakes instead of frying them?
    • Yes, you can bake them in the oven for a healthier option.
  7. What can I serve with Cheesy Beef Stuffed Potato Cakes?
    • They can be served with a side salad or vegetables.
  8. Can I prepare the potato patties ahead of time?
    • Yes, you can prepare them in advance and refrigerate until ready to fry.
  9. Are these potato cakes gluten-free?
    • Yes, if you ensure that all ingredients used are gluten-free.
  10. Can I freeze Cheesy Beef Stuffed Potato Cakes?
    • Yes, you can freeze them after frying, then reheat them in the oven when ready to eat.
  11. How do I prevent the potato patties from falling apart during frying?
    • Make sure to squeeze out excess moisture from the grated potatoes before forming patties.
  12. Can I add other vegetables to the beef mixture?
    • Yes, you can add vegetables like bell peppers or mushrooms for extra flavor.
  13. What type of potatoes should I use for this recipe?
    • You can use any type of potato suitable for frying, such as russet or Yukon gold potatoes.
  14. Can I use pre-shredded cheese instead of shredding it myself?
    • Yes, pre-shredded cheese can be used for convenience.
  15. What should I do if the potato patties are too dry?
    • You can add a little more olive oil to the pan while frying or brush the patties with oil before frying.
  16. Can I make these potato cakes vegetarian?
    • Yes, you can omit the ground beef and add more vegetables or a meat substitute.
  17. How do I know when the potato cakes are done frying?
    • They should be golden brown and crispy on both sides.
  18. Can I use a different type of meat instead of ground beef?
    • Yes, you can use ground turkey, chicken, or pork as alternatives.
  19. Can I use leftover mashed potatoes instead of grated potatoes?
    • Yes, you can use mashed potatoes, but the texture may be different.
  20. How should I store leftovers?
    • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

These answers should cover most inquiries about Cheesy Beef Stuffed Potato Cakes!