Crispy Cheese-Stuffed Potato Cakes

2 cups Mashed potatoes (about 3–4 medium Russet potatoes, boiled and mashed)
1 cup Shredded mozzarella cheese (for the center)
2 tbsp Green onions or chives, finely chopped
¼ cup All-purpose flour (plus extra for dusting)
1 Large egg, beaten
1 cup Panko breadcrumbs (for that extra-crispy exterior)
Salt and black pepper to taste
Vegetable oil for shallow frying

Prepare the Base: In a large bowl, mix the cold mashed potatoes with the chopped green onions, salt, and pepper. If the potatoes are too soft, stir in the flour to help them hold their shape.
Form the Cakes: Scoop about 2 tablespoons of the potato mixture and flatten it in your palm. Place a generous pinch of mozzarella in the center.
Seal the Cheese: Fold the edges of the potato over the cheese and roll it into a ball, then gently flatten it into a disc. Ensure the cheese is completely enclosed so it doesn’t leak out during frying.
The Breading Station: * Coat each disc lightly in flour.
- Dip it into the beaten egg.
- Press it firmly into the Panko breadcrumbs until fully coated.
Fry: Heat about ½ inch of oil in a skillet over medium heat. Fry the cakes for 3–4 minutes per side until they are deep golden brown and crispy.
Drain and Serve: Place them on a paper towel-lined plate for a minute to remove excess oil. Serve while hot to get the best cheese pull!

Cold Potatoes: Use cold, leftover mashed potatoes if possible. They are much easier to handle than warm, fresh ones.
Don’t Overcrowd: Fry in small batches so the oil temperature doesn’t drop, which ensures they stay crispy rather than oily.
Uniformity: Using a cookie scoop helps make all the cakes the same size so they cook evenly.