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Cheese Stuffed Potato Cakes

Cheese Stuffed Potato Cakes


Ingredients for 4 servings:


  • 4 potatoes
  • 1 package of lettuce (side dish)
  • 150g (5 ounces) flour
  • 150mL (5/8 cup) heavy cream
  • 125g (4 ounces) garlic and fine herb cheese spread
  • 3 eggs
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • Salt, ground pepper



Material:

Muffin tin




Preparation:


o prepare the mashed potatoes, peel the potatoes and chop into large sections. Cook in boiling salted water for about 20 minutes.
Grease the muffin tin with olive oil.
Strain the boiled potatoes and crush with a potato masher. Add the heavy cream. Incorporate the eggs one by one, followed by the flour. Stir well. Season.
Preheat the oven to 210°C (410°F).
Fill each muffin cup one third with the potato mixture. Place one spoonful of cheese in each cup. Then pour the rest of the potato mixture on top. Bake for 15 minutes.
While the cakes are baking, prepare the vinaigrette for the salad, by mixing 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar in a salad bowl. Season. Add the lettuce to the bowl and toss to coat.
Serve the cheese stuffed potato cakes while they’re hot and place the salad on the side.




Tip:

For this recipe, instead of cheese spread, you can use Brie or any soft cheese of your choice.




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