Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover!
When it comes to cheese, in its original form, for me it is a take it or leave it choice. I am not a big fan of your standard cheese sandwich but as soon as it is grilled and the cheese turns into a melted goodness I am all over it and there is no stopping me. Everything taste better with some melted cheese, especially the classic and distinctive taste of mature cheddar, smooth and creamy… yummm I just love it!
In light of my love for melted cheese very often we “upgrade” standard recipes and add cheese into it. These cheese stuffed potato fritters are the perfect example. Take a good recipe, add some cheese and make it even better!
The recipe will make 10 large fritters or as we call them “logs”. I would suggest 2 per adult and 1 per child when eaten with the addition of some green salad.
- 1kg peeled potatoes
- 250g Cathedral City Mature Cheddar
- 250g pancetta
- 50g sweet peppers
- 10g fresh coriander
- 2 eggs
- 1tsp fresh cracked black pepper
- 1tsp chilli flakes
- Panko bread crumbs for coating
- Butter / coconut oil / olive oil for frying
Boil the potatoes in salted water. Once done, drain and mash well.
Preheat a heavy bottom frying pan and fry down the pancetta until well done and crispy then add into the mash with any fat in the pan included. If you are making a vegetarian version and will not be adding any meat, which can yield fat in the process of cooking add 2 tablespoons of butter, olive oil or coconut oil, they will all work well.
Finely chop the fresh peppers and coriander; add into your mash.
Split your block of Cathedral City Mature Cheddar, the nation’s favourite cheese 🙂 into one 150g and one 100g chunk.
Grate the 150g block and add into the mash.
Add black pepper and chilli flakes and mix well.
Once everything is well mixed, crack two eggs and mix well until all ingredients are well combined and your mixture is smooth and evenly distributed.
Cut the remaining smaller 100g block of cheese into 5 even pieces and then cut each of the 5 strips into half. You need 10 small blocks of cheese which will be stuffed into the fritters.
Now everything is ready so it is time to form the logs.
Place some of the mixture in the palm of your hand, flatten it, add a chunk of cheese and then form a log around it. I like to keep my ones kind of log shape so they are easier to fry.
Once all logs are done, coat them in panko bread crumbs. If your logs are too dry for the breadcrumbs to adhere to them then you can beat an egg in a bowl and dip the log in the egg before the breadcrumbs to help out.
Put your oil or butter for frying in to your frying pan and heat up. Fry on a medium heat till golden brown. You will want to leave them for about 2 minutes on each of the four sides, so they are well cooked all the way through and piping hot inside.
Serve warm and enjoy that cheesy goodness!
If you love cheese why not join the club? Visit Cathedral City Facebook page for more inspiration and tons of other cheese based creations!
I love melted cheese and this is my cheese rule, what’s yours?
* This is a collaborative post.