Sep 21, 2014

Mozarella and Potato Cakes

Mozarella and Potato Cakes

These little balls of goodness are made from mashed potatoes and cheese, along with a flavorful mixture of herbs and spices. They make excellent appetizers.

Mozarella and Potato Cakes

I found this recipe on the blog Enriching Your Kid, my assigned blog for this month's Secret Recipe Club. Secret Recipe Club is a group of bloggers who, each month, are assigned (secretly of course) a blog from which to choose and make a recipe. Currently, the group is about 150 bloggers strong.

My assigned blogger is Shirley, a child psychologist who is now a homemaker. She has lots of recipes for healthy foods for children, including baby food. Her focus is making food that is both healthy and appetizing to kids.

On Shirley's blog, these are called Mozarella Cheese Cutlets. While Shirley has success in frying these, I decided to bake them after the breadcrumbs from the first three cutlets peeled off and fried separately in the oil. Frying failure is something I'm pretty familiar with. Don't ask me about the time I tried to make spring rolls and all of the contents burst out and fried separately in the pan.

I kind of fiddled with the potato to cheese ratio with these as well. I used russet potatoes, which are pretty large, so I upped the cheese. Cheeeeese.

The cakes can be prepared in advance up to the point of baking them, and then refrigerated. Perfect for a party. Delicious and easy!!

Mozarella and Potato Cakes

Mozarella and Potato Cakes

Makes about 48 potato cakes

Ingredients

3 russet potatoes
1/2 C grated mozarella cheese
2 T Parmesan cheese
generous 1/2 tsp freshly ground pepper
1/2 tsp oregano
1 tsp cumin
1/2 tsp chili powder
2 T chopped fresh cilantro
salt to taste
Breadcrumbs to coat the potato balls
Vegetable oil and spray oil

Instructions

  1. Wash and quarter the potatoes. Boil them until tender, about 20 to 30 minutes. Drain and remove the peel as soon as they are cool enough to handle.
  2. Mash the potatoes and stir in the cheeses, spices, and herbs. 
  3. With a tablespoon scoop, portion the potatoes into balls. Coat the balls in the breadcrumbs. 
  4. Preheat the oven to 425 degrees F.
  5. Pour about 3 T of oil onto the bottom of a sheet pan. Place the potato cake balls on the pan, and spray them with spray oil.
  6. Bake until golden brown, about 30 minutes. Don't worry about the exact timing, it will depend on how quickly they brown. If you have a convection oven, this will help brown the potato cakes. 
  7. Serve hot. 


19 comments:

  1. I like that you baked them! These look fantastic.

    ReplyDelete
  2. I love mashed potato cakes, so I can imagine these are just as tasty. I'm intrigued with the choice of spices and cilantro, Happy Reveal Day!

    ReplyDelete
  3. Cheesy potato cakes! Count me in. Great pick!

    ReplyDelete
  4. These sound delicious. Great pick this month

    ReplyDelete
  5. I love that you baked these instead of frying. I'm all about the fried foods but sometimes, you just need a little bit of a healthier option. And I'm sure it doesn't sacrifice any flavor! Great choice!

    ReplyDelete
  6. Those look PHENOMENAL! I need to make those asap. Fantastic pick for SRC today! :)

    ReplyDelete
  7. These look delicious! Love the idea of baking them.

    ReplyDelete
  8. Oh, my dear.... I think my jeans got a little tighter as I read this post... :-)

    what a great recipe for a tapas type party, or just to munch on while watching a game

    ReplyDelete
  9. Oh yum, what a genius idea!! I can totally envision these with cheddar, jalapeno and bacon!! Delish!!

    ReplyDelete
  10. These look so tasty, and I love that you baked them!

    ReplyDelete
  11. Yum! Need to try these:) Perfect "finger" food! Lynn @ Turnips 2 Tangerines

    ReplyDelete
  12. These sound like the perfect party food...although I'd probably eat the whole plate myself before they even got to the party! Great pick this month :)

    ReplyDelete
  13. Hi Karen, potatoes are one of my favorite foods, love this!

    ReplyDelete
  14. Hi Karen. Thank you for trying this recipe! I've been thinking of trying the bake option for cutlets for a while. Am so glad you did that, it makes it healthier. The shape looks much more presentable and attractive than the conventional cutlets too! Next time I make them I'm definitely trying this twist! Cheers!

    ReplyDelete
  15. What little puffs of wonderfulness these are!!! Great pick this month, Karen!

    ReplyDelete
  16. I liked that you baked them. I could make these for my little girl as they would be something she would love and they aren't too heavy since they aren't fried. GREAT PICK!!

    ReplyDelete
  17. I love savory little snacks like these, and your tweaks sound just perfect. YUM!

    ReplyDelete
  18. These sound delicious and perfect for a party. Great SRC pick.

    ReplyDelete

I love comments and questions and read every one of them.