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- Grate the cheese of your choice and set it aside. You can use mozzarella for a gooey center, cheddar for a sharp flavor, or gouda for a nutty taste.
- The cheese will be mixed into the potato mixture, adding a rich, cheesy texture.
3. Make the Potato Dough:
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- In a large mixing bowl, combine the mashed potatoes with the grated cheese. Add the egg and ground black pepper to taste.
- Gradually mix in the flour, starting with 3 tablespoons. You may need to add an additional tablespoon if the dough is too sticky.
- The dough should be soft but firm enough to hold its shape. If it’s too sticky, sprinkle in a little more flour.
See also Apricot Cake with Cheese – A Delightful Summer Treat
4. Shape the Patties:
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- Lightly flour a work surface and your hands. Divide the potato dough into equal portions, about the size of a golf ball.
- Flatten each ball slightly into a patty shape, about 1 cm thick. You can make them smaller or larger depending on your preference.
- Once all the patties are formed, dip each one into the sesame seeds, coating one side of the patty for an added crunch.
5. Fry the Patties:
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- Heat a generous amount of vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
- Fry the patties sesame-side down first for about 3-4 minutes, or until the sesame seeds are golden and crispy.
- Carefully flip the patties and cook for another 2-3 minutes on the other side until both sides are golden brown and the patties are heated through.
- You may need to fry the patties in batches, depending on the size of your skillet.
6. Serve:
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- Once the patties are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil.
- Serve hot with your favorite dipping sauce, such as sour cream, garlic aioli, or ketchup. These patties also pair wonderfully with a fresh salad or grilled vegetables for a light meal.
Cooking Tips:
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