Preparing the Potato Mixture:
- Drain Potatoes:
- After grating the potatoes, wrap them in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for getting a crispy texture.
- Mix Ingredients:
- In a large bowl, mix the drained potatoes, grated onion, beaten eggs, flour, salt, and pepper. Stir until the mixture is well combined.
Making the Filling:
- Prepare Filling:
- Combine the grated cheese, chopped bacon (if using), and chives in a small bowl. This will be the stuffing for the potato cakes.
Forming and Cooking the Potato Cakes:
- Heat Oil:
- Heat oil in a frying pan over medium heat. You’ll need enough oil to lightly cover the bottom of the pan.
- Form Cakes:
- Take a portion of the potato mixture and flatten it into a pancake shape on your palm. Place a spoonful of the filling in the center, then cover with more potato mixture, and seal the edges to form a stuffed cake.
- Fry Potato Cakes:
- Carefully place the stuffed potato cake in the hot oil. Fry until golden brown on both sides, about 3-4 minutes per side. Adjust heat as necessary to prevent burning.
- Drain:
- Remove the potato cakes from the oil and drain on paper towels to remove excess grease.
Serving:
- Serve hot: Serve the stuffed potato cakes immediately while hot and crispy. They are best enjoyed with a dollop of sour cream and additional chopped chives or parsley on top.
Tips:
- Consistency: Ensure the potato mix is not too wet or dry. Adjust the amount of flour if needed.
- Frying: Maintain a consistent medium heat for frying to ensure the cakes cook through without burning.
These stuffed potato cakes can be adapted to include whatever fillings you prefer, making them a flexible dish suitable for breakfast, lunch, or dinner. Enjoy crafting your version of this delightful, customizable dish!