Cheesy Potato Cornstarch Patties

Ingredients

• 2 lb Potatoes (peeled, cut into 1‑inch cubes)
• 8 oz Cheddar Cheese (cut into ½‑inch cubes for the center)
• 2 tbsp Cornstarch (helps bind and crisp the patty)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground if possible)
• 1 tsp Paprika (adds color and mild flavor)
• ½ tsp Garlic Powder (optional, for extra flavor)
• 2 cup Vegetable Oil (for deep‑frying; use a thermometer)

Instructions

1. Simmer Potatoes

   Place the cubed potatoes in a pot of cold water, add a pinch of salt, and bring to a gentle simmer. Cook until just fork‑tender, about 12‑15 minutes. Do NOT boil vigorously.

   Time: PT15M

2. Drain and Mash

   Drain the potatoes in a colander, return to the pot or a bowl, and mash until smooth using a masher or fork.

   Time: PT5M

3. Season and Bind

   To the mashed potatoes add salt, black pepper, paprika, garlic powder, and cornstarch. Mix thoroughly until the mixture is uniform and slightly thick.

   Time: PT5M

4. Form Patties with Cheese Center

   Take a handful of the potato mixture, flatten it in your hand, place a ½‑inch cheese cube in the center, and shape the potato around it to form a patty about ¾‑inch thick. Repeat for all portions.

   Time: PT5M

5. Heat Oil

   Pour vegetable oil into the skillet to a depth of about ½‑inch. Heat over medium‑high until the oil reaches 350°F (175°C). Use a thermometer to check.

   Time: PT5M

   Temperature: 350°F

6. Fry Patties

   Carefully place the patties in the hot oil, a few at a time. Fry for 3‑4 minutes per side, or until the exterior is deep golden‑brown and the cheese inside is melted.

   Time: PT8M

   Temperature: 350°F

7. Drain and Serve

   Remove the patties with a slotted spoon or tongs, place on the paper‑towel‑lined plate to drain excess oil, and serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

35g

Fat

18g

Fiber

4g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Cheddar Cheese: Mozzarella, Gouda
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Paprika: Smoked paprika, Chili powder
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Large Pot
• Colander
• Masher or Fork
• Mixing Bowl
• Measuring Spoons
• Skillet or Deep Fryer
• Thermometer
• Spatula or Tongs
• Plate lined with Paper Towels

Critical Steps — Do Not Skip

• Simmer potatoes gently instead of boiling
• Incorporate cornstarch fully into the mash
• Maintain oil at 350°F for even browning

Chef Tips from the Video

• For extra flavor, add a pinch of dried thyme or rosemary to the spice mix
• Use a blend of sharp cheddar and mozzarella for a gooier center
• Serve with a drizzle of hot honey for a sweet‑savory twist

Troubleshooting

Storage

Refrigerator: Store cooked patties in an airtight container for up to 3 days; reheat in a skillet to retain crispness.

Freezer: Cool completely, then freeze on a tray before transferring to a zip‑top bag. Up to 1 month. Re‑fry from frozen for best texture.

Room temperature: Do not leave at room temperature for more than 2 hours due to cheese.

Make-Ahead Tips

• Prepare the mashed potato mixture up to step 3 and refrigerate for up to 24 h
• Form patties, freeze on a tray, then transfer to a bag – fry directly from frozen
• Reheat leftovers in a hot skillet rather than microwave to retain crispness