Potato cakes with mortadella and cheese, soft and creamy, grandma’s recipe for an easy and indulgent main course and an appetizing side dish just like all the single-serving potato cakes made so far — a recipe also perfect as a party appetizer in every season.
These potato and mortadella cakes, like the potato and mushroom cakes and the potato and spinach cakes, are a simple, indulgent and flavorful dish made with mashed boiled potatoes, mortadella, cheese and a few other ingredients. They are small single-portion flans with a creamy, gooey and rich center that you’ll love at first bite, and you can make them without molds. Perfect for a rustic menu and suitable for everyone, they’re the right idea for a family dinner or a gathering with friends. A very easy recipe to prepare, also suitable for holidays and perfect to include among the dishes of a savory rustic buffet — tasty, original and economical. Making the single-portion potato and mortadella cakes is really simple: let’s go to the kitchen and you’ll love them from the first, very soft bite! Before rushing to the kitchen, as always I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Low cost
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make potato cakes with mortadella and cheese
- 1.8 lbs potatoes
- to taste salt
- to taste extra virgin olive oil
- to taste parsley
- 1/2 cup grated Parmesan
- 1/2 cup breadcrumbs
- 2 eggs
- 1 pinch black pepper
- 7 oz mortadella
- 9 oz provola (fontina or caciotta)
- 3.5 oz cream cheese
Tools
- Microwave ovens
- Potato masher
- Baking pan
- Parchment paper
- Oven
Steps to make potato and mortadella cakes
Place the potatoes in a pot, cover with water, add salt and cook for 35–40 minutes from the boil or until a skewer pierces them easily; don’t overcook them — better to leave them slightly underdone as they will continue to cook by residual heat. Drain them and let them cool gently at room temperature. Do not rinse under cold water as they would break apart. Alternatively, do like me: after washing them, put them in a bowl, add half a glass of water and cover tightly with plastic wrap. Cook in the microwave at 750 W for 20 minutes, then remove and let them cool for a few minutes before mashing with a potato masher (you don’t need to peel them; the peel will stay in the masher).
Add salt, pepper, the eggs, a drizzle of oil, the grated cheese and the breadcrumbs; mix until you obtain a homogeneous and workable mixture (you may need to add more breadcrumbs). With lightly oiled hands, form balls of about 3.5 oz.
Shape the balls by making an indentation that can contain the filling. For the filling, cut the mortadella into very small pieces and cut the cheese into small cubes.
Gather everything in a bowl and mix the mixture together with the cream cheese. Fill the cakes with this filling and shape them a little with your hands.
Drizzle with a little more olive oil, sprinkle with breadcrumbs and bake in a conventional oven at 392°F for 15–20 minutes or until the surface is colored; do not overbake or they will break apart.
Remove from the oven and let them cool for 5–6 minutes before serving; they should be enjoyed hot and gooey.
If you need to get organized in advance, you can assemble the cakes a few hours ahead and keep them in the fridge covered with plastic wrap until you bake and serve them.
Store any leftover cooked cakes in the fridge in an airtight container and consume within 24 hours after reheating.
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Storage and notes
Store any leftover cooked cakes in the fridge in an airtight container and consume within 24 hours after reheating.
