Cheesy Stuffed Potato Cakes

Step 1

Bring a large pot of water to a boil and add 1 teaspoon of salt. Cut your peeled potatoes into small, even chunks - this helps them cook faster and more evenly. Add the potato chunks to the boiling water and cook for about 10 minutes, or until they're tender enough to mash easily with a fork.

Step 2

Drain the potatoes well and transfer them to a large bowl. Mash them until they're mostly smooth - a few small lumps are fine. Add the potato starch, salt, and pepper, then use your clean hands to work everything together. Keep pushing and kneading until you have a smooth, pliable dough that holds together.

Step 3

Take about 1/4 cup of the potato dough and roll it into a ball, then flatten it in your palm. Place 2-3 small cubes of cheese in the center, then carefully wrap the dough around the cheese, sealing the edges. Gently flatten into a disc shape - don't worry if they're not perfect, rustic is good!

Step 4

Heat a drizzle of olive oil in a large griddle pan or skillet over medium-high heat. Add the potato cakes and cook for 3-4 minutes per side until they're golden brown and crispy. Lower the heat if they start browning too quickly - you want them cooked through with a beautiful golden crust.

Step 5

Remove from the pan and serve immediately while the cheese inside is still warm and gooey. These are perfect as a side dish, snack, or even a light meal. The crispy exterior and melty cheese center make them absolutely irresistible!