Recipe: Mexican Stuffed Potato Cakes

3 minutes to read


The writer, cook and photographer behind Your Ultimate Menu


Difficulty: Easy

Ready In: 1 hour

Serves: 4


Potato Cakes

  • 850 g potatoes i.e. Agria (1lb 14oz)
  • 20 g butter (0.7oz)
  • 2 Tbsp milk
  • ½ cup plain flour (75g)
  • 1 small egg
  • 1 tsp garlic powder
  • 1 ½ cups grated tasty cheddar cheese (150g)

Mince Filling

  • 1 brown onion
  • 2 cloves garlic
  • 1 tsp olive oil
  • 400 g prime beef mince (14oz)
  • 1 beef stock cube
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ cup tomato passata (125g)
  • 60 ml water 

To Serve

  • 150 g cherry tomatoes (5.3oz)
  • 1 large avocado
  • 40 g salad greens (1.4oz)
  • ½ cup unsweetened Greek yoghurt (125ml)


1. Cook Potatoes

Peel and cube potatoes. Place in a large saucepan, cover with water, then drain. Cover with water again and bring to the boil. Cook for 20 minutes.

2. Make Mince Filling

Meanwhile, finely dice onion and crush garlic. Heat oil in a large frying pan on medium-high. Cook onion and garlic until soft (3-4 minutes). Add mince and cook, breaking up with a wooden spoon, until browned all over. Stir in crumbled stock cube, cumin and paprika. Cook for 1 minute. Add passata and water and simmer for 5 minutes, until sauce has thickened and mince is cooked through. Season with salt and pepper to taste.

3. Preheat Oven

Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper.

4. Prepare the Potato Mash

Drain potatoes well. Mash with butter and milk until smooth. Season with salt and pepper to taste. Stir in flour, egg, garlic powder and cheese.

5. Assemble Potato Cakes

Divide mixture in half and shape one half into about 8 thin patties. Place on prepared tray. Top with some of the mince filling (about half) and grated cheese. Shape remaining potato mixture into patties and place on top, gently pressing the edges to seal. Bake for 15-20 minutes, until lightly golden.

6. Prepare Serving Ingredients

Cut tomatoes in half and add to frying pan with remaining mince. Return to a low heat to keep warm. Mash avocado with a little salt and pepper.

7. Assemble and Serve

Divide potato cakes between serving plates. Top with remaining mince mixture, salad greens, avocado and a dollop of yoghurt.

Recipe Notes

  • Wine Match: A Rosé.
  • Gluten-Free Option: Replace plain flour with plain gluten-free flour. Use a gluten-free stock cube.
  • Ingredient Notes / Swaps: Sour cream can be used instead of yoghurt.
  • Tip: If you have time to chill the potato mixture a little before shaping into patties, this will make it easier to work with. If you’re short on time or can’t be bothered stuffing the potato cakes, shape potato mixture into 10-12 patties, sprinkle with remaining cheese and bake for 15 minutes. Then simply top with all of the mince mixture before serving.
  • Storing and Reheating: Refrigerate potato cakes and mince mixture together. Reheat in the microwave. Add remaining ingredients just before serving.

A bit more about the master chef behind this recipe…

Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.

Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list. 

Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.

Like this recipe? Check out Josie’s website for more cooking inspiration! 

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