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- 4 large russet potatoes, peeled and cubed - 1 cup cooked and shredded chicken (or chickpeas) - 1 cup grated cheddar cheese - 1/2 cup green onions, finely chopped - 1/2 cup fresh spinach, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup breadcrumbs (panko for extra crunch) - 1/2 cup all-purpose flour - 2 large eggs, beaten - Vegetable oil for frying

Stuffed Potato Cakes

Satisfy your cravings with these crispy and flavorful stuffed potato cakes! This easy recipe transforms tender potatoes into delicious cakes filled with cheesy goodness and fresh veggies. Perfect for snacks or meals, you'll love how simple it is to whip up this delightful dish. Ready to impress your taste buds? Click through to discover the full recipe and start cooking your new favorite treat today!
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Ingredients
  

4 large russet potatoes, peeled and cubed

1 cup cooked and shredded chicken (or chickpeas for a vegetarian option)

1 cup grated cheddar cheese

1/2 cup green onions, finely chopped

1/2 cup fresh spinach, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup breadcrumbs (panko for extra crunch)

1/2 cup all-purpose flour

2 large eggs, beaten

Vegetable oil for frying

Instructions
 

Boil the Potatoes: Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and allow to cool slightly.

    Mash Potatoes: In a mixing bowl, mash the boiled potatoes until smooth. Season with salt, pepper, garlic powder, and onion powder. Allow to cool completely.

      Prepare Filling: In another bowl, mix the shredded chicken (or chickpeas), cheddar cheese, green onions, and chopped spinach. Season with a little salt and pepper.

        Form Cakes: Once the potato mixture has cooled, take a handful and flatten it in your palm. Add a spoonful of the filling in the center and mold the potato around it to form a patty. Repeat with remaining ingredients.

          Coat the Cakes: Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. Dredge each cake in flour, dip in egg, and then coat in breadcrumbs.

            Fry the Cakes: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Fry the potato cakes in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.

              Serve: Serve hot with a dipping sauce of your choice, like sour cream, yogurt, or a tangy salsa.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6

                  - Presentation Tips: Arrange the crispy cakes on a colorful plate, garnish with fresh herbs, and serve with small ramekins of dipping sauce for a vibrant look.