Mediterranean Beef & Cheese Stuffed Potato Cakes

Table of Contents

These Mediterranean-inspired potato cakes are crispy on the outside, soft on the inside, and bursting with savory flavor. Filled with seasoned ground beef, melty cheese, herbs, and a hint of garlic, these stuffed potato patties make for a hearty main dish or an irresistible side. Serve them with tzatziki or a fresh salad for a complete meal.

Total Time

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 6–8 cakes (serves 3–4)

Ingredients

For the Potato Dough:

4 medium potatoes (Yukon Gold or Russet), peeled and chopped

1 egg

1/3 cup all-purpose flour (plus more if needed)

Salt and pepper, to taste

For the Filling:

250g (about 1/2 lb) ground beef

1 small onion, finely chopped

2 garlic cloves, minced

1 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp dried oregano

Salt and pepper, to taste

1/3 cup crumbled feta cheese (or shredded mozzarella for a melty option)

2 tbsp chopped fresh parsley or mint (optional)

1 tbsp olive oil (for cooking beef)

For Cooking:

2–3 tbsp olive oil or neutral oil (for pan-frying)

Instructions

Prepare the Potatoes

Boil the chopped potatoes in salted water until fork-tender (10–15 minutes).

Drain and mash them until smooth. Let them cool slightly.

Add the egg, flour, salt, and pepper. Mix until a soft dough forms. Add more flour if too sticky.

Make the Filling

Heat 1 tbsp olive oil in a skillet over medium heat.

Add chopped onion and sauté until translucent.

Add garlic and cook for 30 seconds.

Add ground beef, cumin, paprika, oregano, salt, and pepper. Cook until browned and fully cooked.

Remove from heat and mix in cheese and herbs. Let cool slightly.

Assemble the Cakes

With floured hands, take a scoop of potato dough and flatten into a disk (~½ inch thick).

Place 1–2 tablespoons of the beef filling in the center.

Cover with another small disk of dough or fold the edges over and seal tightly, forming a thick patty.

Repeat with remaining dough and filling.

Cook the Potato Cakes

Heat oil in a skillet over medium heat.

Fry each cake for 3–4 minutes per side, or until golden and crispy.

Drain on paper towels.

Serving Suggestions

Serve hot with tzatziki, garlic yogurt, or a fresh tomato cucumber salad.

Great as a lunchbox item or party appetizer!

Tips for Success

Use starchy potatoes: Yukon Gold or Russet work best for a fluffy, cohesive dough.

Cool the mash: Let mashed potatoes cool before adding egg and flour to avoid a sticky mess.

Don’t overstuff: Add just enough filling to seal the cake without it bursting during cooking.

Flour your hands: This makes shaping and sealing the cakes much easier.

Chill before frying (optional): Refrigerating the formed cakes for 15–20 minutes helps them hold shape while cooking.

Use a nonstick pan: Helps prevent the cakes from sticking or breaking while flipping.

Cook in batches: Don’t overcrowd the pan—this ensures even browning and crispiness.

Variations

Cheese Variations

Feta & mozzarella mix: For both tangy flavor and gooey texture.

Halloumi or kasseri: For a firmer bite and true Mediterranean flavor.

Vegan cheese: Use plant-based shreds or crumbles for a dairy-free version.

Add Veggies

Spinach & beef: Sauté some spinach with the beef for extra nutrients.

Roasted red peppers: Dice and mix into the filling for sweetness and color.

Grated zucchini or carrot: Add into the potato mix for added moisture and subtle flavor.

Herb Upgrades

Swap parsley for fresh dill, mint, or cilantro depending on your preference.

Add lemon zest to the filling for a zesty kick.

Baking Option

Brush the cakes lightly with olive oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden.

Spicy Twist

Add a pinch of chili flakes, harissa, or Aleppo pepper to the beef for some heat.

Vegetarian Version

Replace the beef with a mix of:

Sautéed mushrooms

Lentils

Cooked bulgur or quinoa

Crumbled tofu with spices

Mini Version

Make smaller bite-sized cakes for party appetizers or mezze platters.

Q&A – Frequently Asked Questions

Q: Can I make these ahead of time?
A: Yes! You can assemble the cakes a day in advance and refrigerate them. Fry just before serving, or reheat them in the oven at 350°F (175°C) until warmed through.

Q: Can I freeze them?
A: Absolutely. Freeze uncooked or cooked cakes on a tray, then transfer to a zip-top bag. Reheat in a skillet or oven directly from frozen.

Q: How do I keep them from falling apart?
A: Make sure the mashed potatoes are not too wet and that the filling is not too hot when assembling. Add more flour to the dough if it feels too soft.