Crispy Stuffed Potato & Cheese Parcels

Ingredients

4 Large potatoes
1 teaspoon salt (for boiling)
1 to 1½ cups all-purpose flour (added gradually)
1 cup Shredded cheese (Mozzarella is recommended for a great “cheese stretch”)
2 tablespoons Fresh parsley, finely chopped (for garnish)
Vegetable oil for pan-frying

Step-by-Step Instructions

1. Prepare the Potatoes

Peel the potatoes and cut them into even chunks. Place them in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil and cook until the potatoes are tender (about 15–20 minutes). Drain the water completely.

2. Create the Dough

Mash the hot potatoes until they are completely smooth with no lumps. Gradually add the all-purpose flour, about 1/2 cup at a time. Stir and then knead gently until a soft, non-sticky dough forms.

Note: The exact amount of flour needed may vary depending on the moisture in your potatoes.

3. Shape and Stuff

Divide the potato dough into equal-sized balls (roughly the size of a golf ball). Flatten a ball in the palm of your hand to create a small disk. Place a generous pinch of shredded cheese in the center. Fold the edges of the dough over the cheese and pinch to seal, then gently flatten into a patty or parcel shape.

4. Pan-Fry to Golden Perfection

Heat a thin layer of vegetable oil in a large non-stick skillet over medium heat. Carefully place the parcels in the hot pan. Fry for about 3–4 minutes per side. You are looking for a deep, golden-brown, crispy exterior on both sides.

5. Serve and Garnish

Once crispy, remove the parcels from the pan and place them on a paper towel-lined plate to drain any excess oil. Sprinkle with freshly chopped parsley while they are still hot.

Serving Suggestion

As seen in your photo, these are delicious when served with a creamy garlic or herb dip on the side. They pair beautifully with a fresh garden salad for a complete light meal.