Melt-in-the-middle potato cakes are a tasty second course, easy to make with a few simple ingredients. They can be accompanied by delicious baked gratin carrots, or delicious gratin fennel. They are a small potato flan, a tasty little treasure chest with a soft potato-based dough, eggs, and a melty center. I used scamorza cheese, but you can replace it with Galbanino, provola, or Gorgonzola if you prefer.
If you’re looking for other potato recipes, take a look at these:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
- Energy 166.86 (Kcal)
- Carbohydrates 20.43 (g) of which sugars 1.09 (g)
- Proteins 7.65 (g)
- Fat 6.31 (g) of which saturated 2.10 (g)of which unsaturated 1.27 (g)
- Fibers 2.42 (g)
- Sodium 603.94 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 28 oz potatoes
- 1 egg
- 1/3 cup parmesan cheese
- to taste salt
- to taste butter
- to taste breadcrumbs
- 2.8 oz scamorza cheese
Tools
- 7 Molds
How to Make Potato Cakes
Start by boiling the potatoes until you can easily pierce them with a fork. Once ready, drain and mash them with a potato masher.
At this point, add the salt, grated parmesan, and the egg.
Once you have a homogeneous mixture, oil the molds and then dust them with breadcrumbs.
Fill the molds to form the cake: use a teaspoon to gradually pour the mixture, using the back of the spoon to press it down to the bottom and sides.
Leave space in the center to fill with a piece of cheese. Bake until golden brown, about 15-20 minutes.
Remove from the oven and turn out onto a serving plate, decorating with a slice of ham.
Storage and Tips for Potato Cakes
The potato cakes can be stored in the refrigerator until the next day. You can prepare them 4-5 hours in advance and bake them, for example, at dinner time. To enrich them even more, you can add diced cooked ham to the mixture.
