Description
Dig into these savory, potato cakes filled with ham and provolone cheese and fried to perfection.
Ingredients
Units
Scale
- 12 oz (340 gr) mashed potatoes*
- 1 cup (250 gr) bread flour, plus additional for dusting
- 1 packet (1/4 oz, 7 gr) fast-acting instant yeast
- 1 egg
- Salt, to taste
- 12 slices of ham (approximately 4.25 oz, 120 gr)
- 12 small, round, thick slices of provolone cheese (approximately 6.25 oz, 180 gr)
- 1/2 cup bread crumbs for coating
- Oil for frying
Instructions
- Prepare the Potato Dough:
- In a large mixing bowl, combine mashed potatoes, 2/3 cup of bread flour, and the instant yeast. Stir until well combined.
- Incorporate the egg and a pinch of salt (adjust according to preference) into the mixture.
- Gradually add the remaining bread flour to the mixture, blending until a soft and slightly sticky dough forms. Depending on the moisture content of the mashed potatoes, you may need to adjust by adding a bit more flour.
- Kneading and Rolling:
- Lightly dust a clean countertop with bread flour.
- Transfer the dough to the floured surface and knead briefly until smooth.
- Roll out the dough to about 1/4 inch (0.6 cm) thickness.
- Cutting the Discs:
- Using a round cookie cutter or the rim of a cup (about 2.5 inches or 6.35 cm in diameter), cut out discs from the rolled dough. Aim for approximately 24 discs. Re-roll any dough scraps and continue cutting until you’ve used up all the dough.
- Prepare the Ham and Cheese:
- For each cheese slice, wrap it with a slice of ham, ensuring the cheese is completely enveloped.
- Assembling the Potato Cakes:
- Lay out half of the potato dough discs on your work surface.
- Place the ham-wrapped cheese slices onto the center of each disc.
- Top each with another potato dough disc, pressing the edges together firmly to seal and ensure the filling is well-enclosed.
- Coating:
- Dip each stuffed potato cake into the bread crumbs, ensuring they’re evenly coated on both sides.
- Frying:
- In a large skillet or frying pan, pour in oil to a depth suitable for shallow frying.
- Heat the oil over medium heat. To test its readiness, dip a wooden spoon or a small piece of dough into the oil. It’s ready when small bubbles form around the test item, and it gradually turns golden.
- Carefully place a few potato cakes into the hot oil. Fry until they’re deep golden brown on one side, then flip and fry the other side.
- Once done, remove the potato cakes from the oil and place them on paper towels to drain excess oil.
- Serving:
- Serve the Ham and Cheese Stuffed Potato Cakes while hot.
Notes
* You need about 1 lb (450 gr) of potatoes (before peeling, cooking and mashing).Wash and peel the potatoes. Cut in half and place in a pan cover with salted water. Bring to slow boil and cook for about 15 minutes depending on the size of the potatoes. Pass through a ricer when still hot. Let it cool down a bit before starting with the recipe
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Appetizer, Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 potato cake
- Calories: 250
- Sugar: 2g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg