Cheesy Stuffed Potato Cakes (2 Ingredients)

• servings: 11 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 lbs gold potatoes, (peeled)

2/3 cup potato starch (or corn starch)

salt and pepper (to taste)

4 oz fontina cheese, (cubed small, or mozzarella)

olive oil

Directions

Bring a pot of water to a boil. Slice the peeled potatoes into small chunks. Once the water is boiling add in the taters and salt the water with 1 tsp salt. Bring back to a boil and then set your timer for about 10 minutes or until your potatoes are tender and mashable.

Transfer the potatoes to a large bowl and use a fork to mash them mostly smooth. Add in the potato starch and salt and pepper. Combine using your clean hands, to 'push' the starch into the potatoes, until a smooth dough forms.

Form about 1/4 cup size balls and flatten them out as best you can. Add 2-3 small cubes of your cheese to the center and close them up. Now, gently flatten this out into a disc. Repeat.

Add a drizzle of olive oil to your pan and heat on medium high. Add in the potato cakes and cook about 3-4 minutes per side. Lower heat if they start cook too quickly. Enjoy!

Nutrition

• Calories: 98 kcal
• Total Fat: 0.1 g
• Saturated Fat: 0.03 g
• Unsaturated Fat: 0.103 g
• Sodium: 10 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 2 g