MEXICAN STUFFED POTATO CAKES
Cheesy potato cakes stuffed with a savoury Mexican-style mince filling… yes please!
The potato cakes are baked in the oven until lightly golden, then topped with extra mince, lettuce, avocado and Greek yoghurt.
It’s a filling and satisfying meal, and offers a bit of a twist on standard Tex Mex food.
Stuffing the potato cakes with mince does add an extra level of complexity (and time), so check out the recipe notes if you want an easier option.
I’ve used Greek yoghurt instead of sour cream to optimise the shopping list for this menu. I honestly think it tastes just as good as sour cream though, and you can pile it on while still feeling healthy!
MEXICAN STUFFED POTATO CAKES
Cheesy potato cakes stuffed with a savoury Mexican-style mince filling, loaded up with more mince, avocado and Greek yoghurt… yes please!
Ingredients
POTATO CAKES
- 850 g potatoes i.e. Agria (1lb 14oz)
- 20 g butter (0.7oz)
- 2 Tbsp milk
- 1/2 cup plain flour (75g)
- 1 small egg
- 1 tsp garlic powder
- 1 1/2 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
- 1/2 cup tomato passata (125g)
- 1/4 cup water (60ml)
TO SERVE
- 150 g cherry tomatoes (5.3oz)
- 1 large avocado
- 40 g salad greens (1.4oz)
- 1/2 cup unsweetened Greek yoghurt (125ml)
Instructions
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.
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.
Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper.
ASSEMBLE POTATO CAKES
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.
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.
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.
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 SWAPS / NOTES: 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.
