By: Ilona Salim
It's been over a year since anyone hosted watch parties, potlucks or any type of gatherings really. Now that it's safer to meet up with vaccinated friends, we don't want you to have to rack your brain for snack ideas to bring! We. got. you.
Here is a guaranteed crowd pleaser - Cheesy Potato Cakes. It is gluten free and can be made vegan (by switching into vegan cheese)! We hope you enjoy this recipe and get to put it to good use!
The Recipe - Cheesy Potato Cakes
Makes about 9-10 cakes
350 grams Russet Potatoes
80 grams Mozzarella Cheese Sticks, cut up into 8-10 gram pieces
1/4 red onion, chopped
1/2 Tbsp butter
4 cloves of garlic, minced
1/2 shallot, chopped
2 stalks of green onions, chopped
4 Tbsp corn starch
Salt and Pepper, to taste
Oil to fry
Boil a pot of water.
Peel your potatoes and cut them up into small cubes.
Once water boils, add your potatoes into the pot and season with some salt.
While the potatoes are boiling, sauté chopped red onions, garlic, shallots and green onion with 1/2 tbsp of butter.
Once the potatoes soften and you can poke a stick through it, drain potatoes and transfer into a mixing bowl.
Roughly mash the potatoes with a fork.
Add your sautéed mix into the mashed potatoes and season with salt & pepper. Note: Season to taste at this step before adding in the corn starch.
Add 4 tbsp of corn starch and mix until well combined.
Fill potato cakes with cheese -- Roll into a medium sized ball, press to flatten, place 8-10 grams of mozzarella chunks in the center and roll to re-seal the ball.
Heat up some oil in a pan.
Once oil is hot, place your potato ball in the pan and press gently to flatten.
Let it brown and crisp up! approx. 1.5 mins per side.
Once golden brown, remove from pan and rest on paper towel.
Enjoy while it's hot to get that ooey gooey cheese!