Cheese & Egg–Stuffed Meat Patties with Crispy Potato Coating

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These Cheese & Egg–Stuffed Meat Patties with Crispy Potato Coating are a show-stopping twist on traditional meatballs. Juicy minced meat is combined with soaked bread, aromatic onion, and garlic, then hand-shaped around a molten core of grated cheese and chopped hard-boiled egg. Instead of a standard breadcrumb crust, each patty is enrobed in a lacy potato mixture that bakes into a delightfully crisp, golden exterior. The contrast between the crunchy potato shell and the tender, savory meat center makes these patties perfect for everything from casual family dinners to party appetizers. Serve them with sour cream, marinara, or your favorite dipping sauce for an unforgettable taste experience.

Cooking Time

Preparation Time: 30 minutes
Resting/Chilling Time: 15 minutes
Cooking Time: 12–15 minutes per batch
Total Time: 1 hour

Ingredients

For the Patties:

2 boiled eggs, finely chopped
100 g (3.5 oz) cheese—mozzarella for gooey pull-aparts or cheddar for sharpness, grated
2 Tbsp unsalted butter
300 g (10½ oz) day-old bread, diced
150 ml (⅔ cup) warm milk
500 g (1 lb) minced meat (beef, pork, or a blend)
1 large egg, beaten
1 small onion, finely chopped
1 garlic clove, minced
Salt and freshly ground black pepper, to taste
150 g (1 cup) all-purpose flour, for patty binding

For the Potato Coating:

500 g (1 lb) starchy potatoes (Russet or Yukon Gold), peeled and grated
150 ml (⅔ cup) warm milk
2 Tbsp melted butter
1 egg yolk
Salt and pepper, to taste

For Frying:

Vegetable or olive oil, for shallow frying

Step-by-Step Cooking Directions

Soak the Bread: In a bowl, combine the diced bread and 150 ml warm milk. Let sit 10 minutes until fully softened, then squeeze out excess milk and return the soaked bread to the bowl.
Form the Meat Mixture: Add the minced meat, beaten egg, chopped onion, minced garlic, salt, and pepper to the bread. Use your hands or a spoon to mix thoroughly until the mixture is cohesive.
Prepare the Potato Coating: Grate the potatoes into a clean towel and wring out as much moisture as possible. In a separate bowl, stir together the grated potato, warm milk, melted butter, egg yolk, salt, and pepper. Set aside.
Shape & Stuff Patties: Divide the meat mixture into 8–10 equal portions (about 60–70 g each). Flatten each portion into a disc, place a small mound of grated cheese and chopped boiled egg in the center, then fold the meat around the filling, sealing completely. Roll gently into a smooth ball and flatten slightly into a patty.
Flour Coating: Lightly dredge each patty in flour, shaking off the excess. This helps the potato mixture adhere.
Potato Enrobing: Press each floured patty into the potato mixture, coating both sides evenly. Gently press so the grated potato forms a thin crust.
Chill Patties: Arrange the coated patties on a tray and refrigerate for 10–15 minutes. Chilling helps them hold their shape during frying.
Fry Until Golden: In a large skillet, heat 5 mm (¼ inch) of oil over medium heat. Fry the patties in batches—do not overcrowd—for 6–7 minutes per side, or until deeply golden and crisp. Adjust heat to maintain a gentle sizzle without burning.
Drain & Serve: Transfer cooked patties to a paper-towel–lined plate to absorb excess oil. Serve immediately with sour cream, marinara sauce, or your favorite dip.

Nutritional Information (per patty; makes 8)

Calories: 290 kcal
Protein: 16 g
Carbohydrates: 19 g
Fat: 15 g
Fiber: 2 g
Sodium: 360 mg

The Origins and Popularity of the Recipe

Stuffed meat patties have roots in Eastern European kroketty and Balkan ćevapi, where meat is often combined with bread or grains and fried. The concept of a potato crust echoes Ukrainian potato pancakes and Scandinavian meatballs rolled in grated potatoes. Modern fusion chefs have elevated these traditions by adding molten cheese centers, making the patties akin to Italian arancini meets classic Scotch eggs. These patties gained popularity on home-cooking blogs and social media for their dramatic cross-section reveal and comfort-food appeal.

Reasons Why You’ll Love the Recipe

Contrast of Textures: Crunchy potato exterior meets tender, juicy meat and molten cheese inside.
Flavor Explosion: Garlic, onion, and seasoning meld with gooey cheese and egg for layered savory notes.
Impressive Presentation: Cross-section reveals a melty center that delights guests and family alike.
Versatility: Serve as appetizers, snacks, or a main with sides—perfect for any occasion.

Health Benefits

Lean Protein: Minced meat and egg provide high-quality protein for muscle maintenance.
Vegetable Nutrition: Potato crust adds potassium and vitamin C; egg and cheese boost calcium and B-vitamins.
Satiating Fiber: Bread and potato contribute fiber, promoting fullness and stable blood sugar.
Portion Control: Individual patties allow precise serving sizes to support weight management.

Serving Suggestions

Dipping Trio: Offer sour cream, tangy marinara, and a spicy aioli for variety.
With Salad: Pair with a crisp green salad tossed in lemon-olive oil for balance.
As a Sandwich: Place in a soft bun with lettuce, tomato, and sauce for a gourmet slider.
On a Platter: Arrange alongside pickles, olives, and fresh herbs for a party spread.

Common Mistakes to Avoid

Wet Potato Mixture: Failing to drain grated potatoes leads to soggy coating—wring out thoroughly.
Cold Oil: Frying in oil that’s not hot enough causes excess absorption; maintain 160–170 °C (320–340 °F).
Overcrowding the Pan: Fry in batches to avoid temperature drops and uneven crisping.
Underseasoning Meat: Taste a small cooked meatball (uncooked egg unadded) to adjust salt and pepper before forming patties.

Pairing Recommendations

Wine: A light-bodied red like Pinot Noir complements the savory notes without overpowering.
Beer: A crisp lager or pale ale refreshes the palate between bites.
Non-Alcoholic: Iced herbal tea (mint or lemon balm) provides a cooling contrast; sparkling water with lime adds brightness.

Cooking Tips

Uniform Size: Use a kitchen scale or ice-cream scoop to portion patties evenly for consistent cooking.
Cheese Center: Freeze the grated cheese briefly to prevent it from melting too quickly during assembly.
Flavor Boosters: Stir fresh herbs (parsley, chives) into the meat mixture for added aroma and color.
Air-Fry Option: For a lighter version, air-fry at 180 °C (350 °F) for 12–15 minutes, flipping halfway, until crisp.

Similar Recipes to Try

Ukrainian Deruny Meatballs: Potato-crusted meatballs with dill and sour cream.
Italian Arancini: Rice balls stuffed with mozzarella and ragù, coated in breadcrumbs.
Korean Gamja Hotdog: Sausage and cheese on a stick in a potato crust, deep-fried to perfection.

Variations to Try

Spicy Jalepeño: Add diced jalapeño to the cheese center or meat mixture for heat.
Herbed Cheese: Mix goat cheese and fresh herbs for a tangy filling.
Vegetarian Version: Replace meat with lentil-mushroom blend and omit egg in meat mix; bind with flax egg.
Gluten-Free: Use gluten-free bread and flour substitutes (rice or chickpea flour) for binding.

Ingredient Spotlight

Potato Crust
Grated potato creates an irresistible lacy crust when fried or baked. It leverages the starch in potatoes to crisp beautifully around the patty, forming a protective shell that locks in juices while delivering a satisfying crunch.

Conclusion

These Cheese & Egg–Stuffed Meat Patties with Crispy Potato Coating are a masterclass in texture and flavor, transforming simple ingredients into a gourmet experience. Whether you’re hosting a party or feeding the family, their dramatic filling and crunchy crust will earn rave reviews. Make them ahead for easy entertaining—or enjoy fresh off the skillet for an indulgent snack that proves healthy eating can be exciting and delicious.

FAQ

Can I bake these instead of frying?
Yes—preheat oven to 200 °C (400 °F), place patties on a greased sheet, and bake 20–25 minutes, flipping halfway, until crisp and golden.
How do I keep the filling from leaking?
Ensure the meat seals completely around the filling; chill patties before frying to firm up the crust.
What if my potato coating falls off?
Lightly press grated potato onto the floured patty and let chill—this helps the crust adhere better.
Can I use pre-grated cheese?
Freshly grated cheese melts more evenly; pre-grated brands contain anti-caking agents that may affect meltability.
How can I make these ahead?
Assemble and coat patties, then flash-freeze on a tray. Transfer to a bag and freeze up to 1 month; fry or bake from frozen, adding 2–3 minutes per side.
Are these suitable for meal prep?
Yes—cook in bulk, store in airtight containers, and reheat in the oven or skillet for crispy results.
Can I mix different meats?
Absolutely—combine ground beef with pork, veal, or lamb for a richer flavor profile.
How do I adjust the spice level?
Add chili flakes or cayenne to the meat mixture, or stir hot sauce into the dipping sauce.
What dipping sauces pair well?
Sour cream with chives, spicy mayo, garlic-herb yogurt, or classic marinara all complement these patties.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days; reheat in a 180 °C oven for 8–10 minutes to restore crispness.