These cheesy potato patties are crispy on the outside, soft on the inside, and filled with gooey, melted cheese. They’re made from simple ingredients—mashed potatoes, seasoning, and a touch of flour—shaped around cubes of cheese, then pan-fried to golden perfection. When you bite into them, warm cheese stretches beautifully, making them irresistible.
The image shows a bowl of mashed potatoes being mixed with egg, flour, paprika, pepper, and breadcrumbs. The final patties are browned and crisp, with cheese flowing out of the center—a perfect snack or side dish.
Ingredients
For the Potato Mixture
- 3 large potatoes, boiled and mashed
- 1 egg
- ½ cup breadcrumbs
- ¼ cup flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Filling
- Mozzarella cheese cubes or any meltable cheese
For Cooking
- 2 tablespoons oil
- 1 tablespoon butter
- Fresh herbs (optional)
Instructions
1. Prepare the Potatoes
Peel and boil the potatoes until soft. Drain them and mash until smooth. Let them cool slightly before mixing in the remaining ingredients.
2. Combine the Mixture
In a large bowl, add mashed potatoes, egg, breadcrumbs, flour, paprika, garlic powder, onion powder, salt, and pepper. Mix until everything forms a thick, uniform dough.
If the mixture feels too sticky, add a little more breadcrumbs.
3. Shape the Patties
Take a small amount of potato mixture in your hand. Flatten it gently, place a cube of mozzarella in the center, and fold the potato mixture around it.
Roll into a ball, then flatten slightly into a patty shape. Repeat for the rest.
4. Pan-Fry the Patties
Heat oil and butter in a nonstick pan over medium heat. Place patties in the pan, leaving space between each one.
Cook for three to four minutes on each side or until golden brown and crispy.
The butter helps create a deliciously browned crust, while the oil prevents sticking.
5. Serve Warm
Serve immediately so the cheese stays melted and stretchy. Garnish with herbs like parsley or thyme if desired.
These patties pair well with dipping sauces such as:
- Garlic aioli
- Ranch
- Ketchup
- Spicy mayo
- Sweet chili sauce
Flavor & Texture
These potato patties offer a satisfying contrast:
- Crispy exterior from pan-frying
- Creamy potato interior seasoned with spices
- Melted cheese center that oozes out when cut
- Light herbs adding aroma and color
Every bite is rich, comforting, and perfectly balanced.
Tips for Best Results
- Let potatoes cool before mixing to prevent melting the cheese too early.
- Use low-moisture mozzarella for a cleaner stretch.
- Refrigerate patties for 20 minutes before frying if you want firmer shapes.
- Keep heat on medium to avoid burning the outside before the inside heats through.
- Don’t overcrowd the pan—fry in batches for even crisping.
Variations
There are many ways to customize these patties:
- Add chopped herbs to the potato mix.
- Stir in shredded cheddar for extra cheesiness.
- Add cooked bacon bits for smoky flavor.
- Mix in sautéed onions or peppers for sweetness.
- Make them spicy with chili flakes or cayenne pepper.
You can also make a vegetarian version with different fillings like spinach and feta.
Serving Ideas
These cheesy patties can be served as:
- A snack
- A side dish
- A party appetizer
- A quick lunch
- A warm comfort food treat
Pair them with salads, meat dishes, or even as a breakfast addition.
Storage
Refrigeration
Keep leftover patties in an airtight container for up to two days.
Reheating
Reheat in a skillet or air fryer to restore crispiness.
Avoid microwaving—they become soft and lose their crust.
Freezing
Freeze uncooked patties on a tray first, then store in freezer bags.
Cook from frozen over low heat until warm and crispy.
Why This Recipe Works
This recipe succeeds because it is simple, flexible, and delicious. The ingredients are affordable and easy to find, the steps are straightforward, and the final result is visually appealing and incredibly tasty. The combination of potatoes and melted cheese always brings comfort and satisfaction.