Chef Maria Santos - Comfort Food Specialist
👨‍🍳 International Cuisine Chef

Recipe by Mitchell

🎓 Culinary Institute Graduate ⏰ 15+ Years Experience 🍽️ Potato Dish Expert

❤️ My Recipe Story

"Growing up, my grandmother would make these cheese-stuffed potato patties every Sunday morning. The anticipation of biting into that crispy exterior to reveal the stretchy, melted cheese inside was pure magic. I've refined her recipe over the years, and it never fails to bring smiles."

Maria specializes in comfort food from around the world, with a particular passion for potato dishes. She's spent years perfecting simple ingredients into extraordinary experiences that bring families together.

View All Mitchell's Recipes →
Stack of three golden-brown crispy potato patties with melted cheese stretching between them, garnished with fresh chives on a white plate

The Secret to Perfect Crispy Patties

The key to achieving that perfect golden crust lies in thoroughly draining and cooling your mashed potatoes. Excess moisture is the enemy of crispiness. Once mashed, spread the potatoes on a plate to cool and allow steam to escape for at least 10 minutes before mixing with other ingredients.

The combination of eggs and flour creates the perfect binding agent that holds the patties together while forming a crispy exterior when fried. The Parmesan adds extra flavor and helps with browning, creating that irresistible golden color.

💡 Professional Tip

For extra crispy patties, refrigerate the formed patties for 30 minutes before frying. This helps them hold their shape better and creates an even crispier crust.

Frequently Asked Questions

Yes! Brush with oil and bake at 425°F for 20-25 minutes, flipping halfway through. They won't be quite as crispy but will still be delicious and lighter.

Mozzarella is ideal for that stretchy, melted effect shown in the image. You can also use cheddar, Gruyère, or a combination of cheeses for different flavors.

Absolutely! Form the patties and refrigerate for up to 24 hours before cooking. You can also freeze them for up to 3 months - cook from frozen, adding 2-3 extra minutes per side.

Make sure to completely seal the cheese inside the potato mixture and avoid making the patties too thin. The potato layer should be at least 1/2 inch thick on all sides of the cheese.

Russet or Yukon Gold potatoes are ideal. They have the right starch content for binding and create a fluffy interior that contrasts beautifully with the crispy exterior.

Ensure you've added enough egg and flour to bind the mixture. Don't skip cooling the potatoes, and avoid flipping too early - let them form a crust first.

Definitely! Try adding cooked bacon bits, sautéed onions, or herbs like parsley or dill to the potato mixture for extra flavor variations.

Reheat in a 375°F oven for 10-12 minutes or in an air fryer at 375°F for 5-7 minutes to restore crispiness. Avoid microwaving as it makes them soggy.

Recipe Troubleshooting Guide

✅

Patties Falling Apart

Problem: Patties break when flipping or don't hold together

Solution: Add an extra egg or 2 tablespoons of flour to the mixture. Make sure potatoes are well-mashed with no lumps and let them cool properly.

✅

Soggy Interior

Problem: Patties are crispy outside but soggy inside

Solution: Ensure potatoes are thoroughly drained and cooled. Spread mashed potatoes to release steam before mixing with other ingredients.

✅

Cheese Leaking

Problem: Cheese oozes out during cooking

Prevention: Seal edges completely, use cold cheese, chill formed patties before cooking, and don't make them too thin.

✅

Burning Exterior

Problem: Outside burns before inside is heated through

Recovery: Reduce heat to medium or medium-low and cook longer. You can also finish in a 350°F oven for 5 minutes after initial browning.

✅

Sticking to Pan

Problem: Patties stick to the pan when trying to flip

Prevention: Ensure pan is hot enough and use adequate oil. Don't flip too early - wait until a golden crust forms and they release naturally.

✅

Flavor Balance Issues

Too Sweet: Add more salt, pepper, or garlic powder

Too Salty: Serve with a squeeze of lemon or fresh tomato slices

Bland: Increase garlic, add paprika or cayenne, or top with sour cream and herbs

Ingredients for cheese-stuffed potato patties including mashed potatoes, shredded mozzarella, eggs, flour, and fresh herbs arranged on a kitchen counter

Choosing the Right Potatoes

The type of potato you choose significantly impacts the final texture. Russet potatoes are high in starch and create a fluffy, light interior that contrasts beautifully with the crispy exterior. Yukon Gold potatoes offer a buttery flavor and slightly creamier texture.

Avoid waxy potatoes like red potatoes, as they don't mash as smoothly and can create a gummy texture. The goal is a smooth, cohesive mixture that can hold the cheese filling while maintaining structure during cooking.

Essential Ingredient Notes

  • Potatoes: Use starchy potatoes like Russet or Yukon Gold for the best texture. Make sure they're completely cooked through before mashing.
  • Mozzarella Cheese: Fresh mozzarella creates the best stretch, but low-moisture mozzarella works well too and is less likely to make patties watery.
  • Fresh Herbs: Chives add mild onion flavor without moisture. Parsley, dill, or green onions also work beautifully for garnish and flavor.
Golden-brown potato patties cooking in a skillet with melted butter, showing the perfect crispy searing technique

Mastering the Cooking Process

The secret to achieving that restaurant-quality golden crust is maintaining proper heat. Medium heat allows the patties to cook through while developing a crispy exterior without burning. Too high heat will burn the outside before the cheese melts.

Using a combination of oil and butter provides the best flavor and browning. The oil prevents the butter from burning while the butter adds rich flavor and helps achieve that beautiful golden color.

The Perfect Flip

Wait until you see golden edges before attempting to flip. Slide a thin spatula under the patty - if it releases easily, it's ready. If it sticks, give it another minute.

Crispy Cheese-Stuffed Potato Patties

Prep 15 min
Cook 20 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Potato Mixture

  • 60ml vegetable oil
    For frying - prevents burning
  • 30g butter
    Adds flavor and golden color
  • Fresh chives for garnish
    Adds color and mild onion flavor

For Cooking and Garnish

  • 800g potatoes, peeled and cubed
    Russet or Yukon Gold work best
  • 200g mozzarella cheese
    For that amazing cheese pull
  • 2 large eggs, beaten
    Helps bind the mixture
  • 60g all-purpose flour
    Creates structure and crispiness
  • 40g grated Parmesan cheese
    Adds umami and helps browning
  • 2 cloves garlic, minced
    Fresh garlic adds depth
  • 30ml fresh chives, chopped
    Mixed into potato for flavor

Instructions

  1. Prepare Potatoes

    Boil potatoes in salted water for 15-18 minutes until tender. Drain thoroughly and mash until smooth. Let cool for 10 minutes.

  2. Make Potato Mixture

    In a large bowl, combine mashed potatoes, eggs, flour, Parmesan cheese, garlic, chives, salt, pepper, and onion powder. Mix until well combined and smooth.

  3. Form Patties

    Take about 3 tablespoons of potato mixture and flatten in your palm. Place a cube or tablespoon of mozzarella in the center. Cover with more potato mixture and shape into a patty, sealing the cheese inside.

  4. Pan-Fry Patties

    Heat oil and butter in a large non-stick skillet over medium heat. Add patties and cook for 4-5 minutes per side until golden brown and crispy. Work in batches to avoid overcrowding.

  5. Serve

    Remove from heat and drain on paper towels. Garnish with fresh chives and serve immediately while cheese is still melted and stretchy.

Recipe Notes & Tips

Storage

Store cooked patties in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10-12 minutes to restore crispiness. Raw formed patties can be frozen for up to 3 months.

Serving Suggestions

Serve with sour cream, Greek yogurt, or garlic aioli for dipping. They pair wonderfully with a fresh salad or as a side to grilled meats. Also excellent for breakfast with eggs.

Variations

Try adding cooked bacon, sautéed mushrooms, or caramelized onions to the potato mixture. You can also experiment with different cheeses like cheddar, pepper jack, or feta for unique flavor profiles.