Ingredients:

  • 2 large russet potatoes (about 1 pound / 450 g)
  • 1 large egg, beaten
  • 1 cup (120 g) all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable oil for frying
  • 1 cup (240 g) ricotta cheese
  • ½ cup (50 g) shredded mozzarella cheese
  • ¼ cup (60 g) grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Peel potatoes and chop into chunks. Boil potatoes in salted water until tender (about 15 minutes).
  2. In a mixing bowl, combine ricotta, mozzarella, Parmesan, parsley, garlic powder, salt, and pepper. Mix until well combined and set aside.
  3. Drain and let the potatoes cool slightly. Mash until smooth.
  4. In a large bowl, mix mashed potatoes, beaten egg, flour, salt, and pepper until a dough forms.
  5. Divide dough into equal portions, flatten each into a disk, place a spoonful of cheese filling in the center, and fold the edges over to seal.
  6. Place the formed cakes on a tray and chill in the refrigerator for 30 minutes.
  7. Heat oil in a skillet over medium heat. Fry cakes until golden brown on both sides (about 4-5 minutes per side).
  8. Drain on paper towels and serve warm.