Egg and Cheese Stuffed Potato Cakes
PakistaniKidsDesi eggsMedium
Crisp potato cakes with a surprise melted-cheese centre, bound with egg. Golden outside, gooey inside — a teatime favourite.
Prep time15 min
Cook time8 min
Total time23 min
Servings3
Ingredients
- 2 boiled potatoes
- mashed
- 1 egg
- 4 small cubes mozzarella cheese
- 3 tablespoons breadcrumbs
- 1 pinch salt
- 1 tablespoon oil
Method
- Mix mashed potato, egg and salt.
- Take a spoonful, press a cheese cube into the middle and seal into a round cake.
- Roll each cake in breadcrumbs.
- Fry in oil for 3 minutes each side until golden and crisp.
- Drain and serve warm.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)8 g
Fat (estimate)11 g
Carbs (estimate)26 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Seal the cheese fully inside or it will leak out while frying. Let the cakes cool for 2 minutes — the cheese centre is very hot. Food safety: cook eggs until yolk and white are fully set and serve hot; cool leftovers within 2 hours and refrigerate, reheat once only. Allergens: contains egg; check milk, wheat and nut ingredients for your child. Pakistani alternatives: use Desi ghee or cooking oil instead of butter, whole-wheat roti or bran bread instead of white bread, and dahi instead of cream cheese.