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Tasty Potato Onion Cheese Cakes

Featured in: Snacks and Appetizers for Every Gathering

These tasty potato cakes mix shredded potatoes, diced onions, and eggs into crispy, browned discs stuffed with gooey mozzarella. They're fried till golden, topped with fresh tomato herb mix, then baked so the cheese gets all melty inside. They're super filling and work for breakfast, lunch or dinner. You'll only need basic items and cooking skills, making them doable for anyone in the kitchen. Each bite gives you that amazing contrast of crunchy outside, soft potato inside, and that stretchy cheese center.
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Updated on Fri, 25 Apr 2025 19:12:19 GMT
Potato and Onion Pancakes with Cheese Filling Pin it
Potato and Onion Pancakes with Cheese Filling | tastefullyrecipe.com

Crunchy spud and onion fritters, packed with gooey mozzarella and fragrant dill, blend simple staples into an unforgettable dish. These crisp, golden bites with their melty cheese center bring comfort to your dining experience while showcasing the pure taste of fresh components.

I came up with this idea on a cold winter night when I wanted something cozy but not the usual potato stuff. The moment I bit into these crunchy, cheese-stuffed fritters, I was instantly reminded of my grandma's cooking, where basic ingredients always turned into something magical.

Key Ingredients Breakdown

  • Starchy potatoes: Go for Russet or Yukon Gold types since they've got the right starch amount to make that crunchy outer layer.
  • Fresh onions: They add a gentle sweetness and flavor depth, so pick firm ones that feel heavier than they look.
  • High-quality mozzarella cheese: This gives you that perfect melt and stretch factor, fresh mozzarella works best but make sure you drain it well.
  • Fresh dill: Adds a pop of freshness and smell, so look for bright green bunches that smell really strong.
  • Farm-fresh eggs: They hold everything together, and eggs at room temp mix in much better.

Crafting Your Tasty Fritters

Mix Your Basics:
Shred the potatoes and onions on the big holes of your grater. Wrap them in a kitchen towel and squeeze hard to get the water out. Dump them in a big bowl and mix in the eggs so everything's coated.
Whip Up The Mix:
Slowly add flour to your potato stuff, stirring gently so you don't overwork it. Add plenty of salt and fresh black pepper, and taste it to make sure it's seasoned right.
Start Cooking:
Get your pan hot enough that water droplets dance on it. Pour in some oil and drop in spoonfuls of your mix, pressing them flat. Cook them until the edges turn golden and crispy.
Stuff With Goodies:
Mix your fresh tomatoes with dill and mozzarella. Put a big dollop on each fritter, making sure the goodies are spread out evenly.
Finish In The Oven:
Stick them in your hot oven so the cheese gets all melty and the top turns a beautiful golden-brown color.
Savory Potato and Onion Pancakes with Cheese Filling Pin it
Savory Potato and Onion Pancakes with Cheese Filling | tastefullyrecipe.com

The dill in this dish is a big hit with my family. My daughter wasn't into herbs at first, but now she always asks for extra dill on hers, which shows how much this ingredient can change the whole dish.

Fantastic Food Combos

Make your meal complete by having these fritters with a fresh green salad topped with lemony dressing. If you're making them for breakfast, try them with runny poached eggs and some fresh herbs.

Fun Twists To Try

Play around with different cheeses - maybe throw in some sharp cheddar or gouda for a change. Want a Mediterranean feel? Mix some sun-dried tomatoes and oregano into your filling.

Storage Smarts

You can keep leftover fritters in a sealed container in your fridge for up to three days. When you want to eat them, warm them in a 350°F oven until they're heated through. Don't use the microwave or they'll go soggy.

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Close-up Potato and Onion Pancakes with Cheese Filling Recipe | tastefullyrecipe.com

I've tweaked this dish for years and found it combines the best parts of comfort food - that crunch, cheesy goodness, and fresh herbs - in a way that makes every bite count. Whether it's just a family dinner or something for guests, these fritters always wow everyone while being super easy to make.

Frequently Asked Questions

→ Can I make these cakes before I need them?
Sure, you can cook them and keep them in your fridge up to 2 days. Just warm them in the oven with the cheese when you're ready to eat.
→ What goes well on the side with these potato cakes?
They're great with some leafy greens, a dollop of sour cream, or a light yogurt dip. They'll fill you up just fine as the main part of your meal.
→ Can I store these in the freezer?
Absolutely, you can freeze the cooked cakes without the cheese inside for up to 3 months. Let them thaw overnight and warm them with fresh filling.
→ My potato cakes aren't getting crispy, what's wrong?
Don't forget to squeeze all the water out of your grated potatoes and make sure your pan is really hot before you start cooking. This will help them get that nice crunch.
→ Can I switch out the cheese?
For sure, try using cheddar, gouda, or any cheese that melts well instead of mozzarella. Each one will give you a totally different but yummy flavor.

Cheesy Potato Onion Cakes

Crispy potato and onion cakes packed with stretchy mozzarella and garden herbs, garnished with juicy tomatoes and dill. A satisfying hearty meal.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Continental Blend

Yield: 4 Servings

Dietary: Vegetarian

Ingredients

→ Main Components

01 1 average onion, newly shredded
02 4 average potatoes, shredded and well squeezed
03 3 whole eggs
04 4 spoonfuls regular flour
05 Ocean salt, as needed
06 Cracked black pepper

→ Toppings & Decoration

07 6 juicy tomatoes, cubed
08 150g soft mozzarella, pulled apart
09 Chopped dill, fresh
10 Olive oil for cooking

Instructions

Step 01

First, shred your onion and potatoes into a big bowl. Throw in your eggs, a big pinch of salt, some cracked pepper, and the flour. Stir everything till you've got a smooth mix.

Step 02

Warm up a splash of olive oil in a non-stick skillet on medium flame. Spoon the potato mix to shape little pancakes, and cook about 2 minutes each side till they're golden and crunchy. Put them on paper towels when done.

Step 03

As your pancakes cook, heat your oven to 200°C (400°F). In a bowl, combine your diced tomatoes, dill, and half the shredded cheese.

Step 04

Spread your tomato and cheese blend on each pancake, add the leftover mozzarella on top, and stick them in the oven for 15 minutes until the cheese gets bubbly and gooey.

Step 05

Cool them down for a minute, then dish them up warm with a little extra dill on top if you want to look fancy.

Notes

  1. These crunchy potato cakes work great any part of the day - morning meals, midday snacks, or evening dinners. They'll fill you up nicely and might become your go-to comfort dish!
  2. Want super crunchy pancakes? Try getting your shredded potatoes really dry by pressing them in a clean kitchen cloth.

Tools You'll Need

  • Big mixing bowl
  • Grater
  • Non-stick skillet
  • Oven tray
  • Baking paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has eggs
  • Has milk products (mozzarella)
  • Has wheat (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 18 g
  • Total Carbohydrate: 42 g
  • Protein: 15 g