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These potato cakes are best served fresh and crispy.
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in a skillet to maintain their crispiness.
You can also freeze the cakes before frying. Simply freeze them on a baking sheet and store them in a freezer bag for up to 1 month. Fry them straight from the freezer.
Variations:
Try adding some finely chopped herbs like parsley or chives to the potato mixture for added flavor.
For a spicy twist, mix in some chopped jalapeños or chili flakes into the beef filling.
You can substitute the cheddar cheese with mozzarella for a gooey, melty center.
FAQ:
Can I use mashed sweet potatoes instead of regular potatoes?
Yes, sweet potatoes would add a lovely sweet and savory contrast to the beef.
Can I bake these instead of frying?
Yes, you can bake them at 200°C (400°F) for about 20-25 minutes or until golden brown on the outside.
Can I use other types of cheese?
Absolutely! Mozzarella, Swiss, or gouda would work great in this recipe.
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