Gluten-free stuffed Potato Cakes
Pane-Bistecca
Potato cakes are loved in my house! Often, I cook deliberately more mashed potatoes, so we can make these potato cakes with the leftovers. No matter what you fill in or mix in they are always delicious! I made mine Cordon bleu style, filled them with ham and cheese.
And so my daughter could eat them as well, I used gluten-free flour (you can use normal one) Or try to cook the Ecuadorianischen Llapingachos!
And so my daughter could eat them as well, I used gluten-free flour (you can use normal one) Or try to cook the Ecuadorianischen Llapingachos!
Ingredients
approx. 500 g mashed Potatoes
Salt and Pepper
Paprika
Chili
some gluten-free or normal Flour, but only as much as needed to make the dough not too sticky
diced Ham
1 Camembert Cheese diced
Polenta/Corn Flour
Oil for frying
Instructions
1
Step 1
Season the mashed potatoes very well and knead it with flour. Then put a part into your hand and form a round disk. Add cheese and ham and add another disk tot he top. Close tightly on all sides! Form it niece and round.
2
Step 2
Turn them over in the corn flour and fry them all over in hot oil!
Notes
Served with a salad it is a full meal!
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