Crispy on the outside, juicy and melty on the inside—these Stuffed Meat and Egg Patties with a Potato Coating are the ultimate comfort food hybrid. Think of it as a croquette-meets-burger-meets-hashbrown, combining a hearty, seasoned meat patty with a gooey cheese and egg center, all wrapped in golden, grated potato and fried until crisp.
These patties are rich in flavor, texture, and satisfaction, making them ideal for everything from family dinners to special gatherings. They’re also highly customizable and freezer-friendly, which means you can prepare a batch ahead of time for busy weekdays.
Cooking Time
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Prep Time: 30 minutes
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Chill Time: 15 minutes
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Cook Time: 20–25 minutes
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Total Time: 1 hour 10 minutes
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Yield: 8–10 patties
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Cuisine: European-style fusion, Comfort food
Ingredients
For the Patties:
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2 boiled eggs, finely chopped
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100 g (3.5 oz) mozzarella or cheddar cheese, grated
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2 Tbsp unsalted butter
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300 g (10½ oz) day-old bread, diced
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150 ml (⅔ cup) warm milk
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500 g (1 lb) minced meat (beef, pork, or a blend)
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1 large egg, beaten
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1 small onion, finely chopped
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1 garlic clove, minced
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Salt and freshly ground black pepper, to taste
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150 g (1 cup) all-purpose flour (for coating)
For the Potato Coating:
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500 g (1 lb) starchy potatoes (e.g., Russet or Yukon Gold), peeled and grated
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150 ml (⅔ cup) warm milk
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2 Tbsp melted butter
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1 egg yolk
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Salt and pepper, to taste
For Frying:
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Vegetable or olive oil, for shallow frying
Step-by-Step Cooking Directions
1. Soak the Bread
Place diced day-old bread into a large mixing bowl and pour over the warm milk. Let it soak for 10 minutes until soft. Squeeze out excess milk with clean hands or cheesecloth, and return the soaked bread to the bowl.
2. Prepare the Meat Mixture
To the softened bread, add minced meat, a beaten egg, finely chopped onion, minced garlic, salt, and black pepper. Mix thoroughly with your hands or a sturdy spoon until all ingredients are well combined and the mixture becomes cohesive.
3. Grate and Prepare the Potato Coating
Grate the peeled potatoes using a coarse grater. Place them in a clean kitchen towel and squeeze out as much moisture as possible—this is crucial for crispiness. In another bowl, mix the dry grated potatoes with warm milk, melted butter, egg yolk, salt, and black pepper until fully incorporated. Set aside.
4. Stuff and Shape the Patties
Divide the meat mixture into 8 to 10 equal parts (each about 60–70 g). Flatten each portion into a disc on your palm. Place a spoonful of chopped boiled egg and grated cheese in the center, then carefully enclose the filling by folding the meat over and sealing the edges. Shape into balls and flatten slightly into thick patties.
5. Coat with Flour
Lightly dredge each stuffed patty in all-purpose flour. This not only helps them hold their shape but also allows the potato coating to stick more effectively.
6. Wrap in Potato Coating
Take each floured patty and gently press it into the potato mixture, making sure both sides are evenly and thinly coated. Press gently to form a uniform crust all around.
7. Chill Before Frying
Place the coated patties on a tray and refrigerate for 10–15 minutes. Chilling helps them firm up and prevents them from falling apart during frying.
8. Fry to Perfection
In a large skillet, heat about 5 mm (¼ inch) of oil over medium heat. Fry the patties in batches to avoid crowding the pan. Cook each side for 6–7 minutes, or until deeply golden brown and crispy. Adjust heat as needed to maintain a steady sizzle without burning.
9. Drain and Serve
Remove patties from the skillet and drain on paper towels. Let rest for 2–3 minutes before serving hot.
Nutritional Information (Approximate, per patty)
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Calories: 310
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Protein: 18 g
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Carbohydrates: 20 g
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Fat: 17 g
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Fiber: 2 g
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Sodium: 420 mg
Why These Patties Are So Good
Perfect Texture Play
The crispy exterior from the grated potatoes gives way to juicy, meaty goodness with a melty, cheesy, and eggy center. It’s a multilayered experience in each bite.
Family-Friendly and Crowd-Pleasing
Kids love them, adults love them—what’s not to love? You can even sneak in extra vegetables if you like.
Freezer-Friendly
Make a double batch and freeze them raw (post-coating) or after frying. Just thaw and reheat in the oven or air fryer.
Customizable
Swap out the meat, cheese, or filling to suit your tastes or what you have on hand. You can also make them spicy or add herbs to the potato layer.
Serving Suggestions
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Serve alongside sour cream or garlic yogurt dip
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Add a simple salad of cucumbers, tomatoes, and red onion
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Plate with mashed peas or green beans for a full meal
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Great as a burger alternative in a bun
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Try with pickled vegetables or kimchi for a bold twist
Healthier Alternatives
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Use lean ground turkey or chicken
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Try baking instead of frying: spray patties with oil and bake at 200°C (390°F) for 20–25 minutes
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Skip the cheese filling or use low-fat cheese
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Use whole wheat bread instead of white
Common Mistakes to Avoid
Using too much moisture
Make sure to squeeze water from both bread and potatoes. Excess moisture leads to soggy patties.
Overcrowding the pan
Frying too many at once lowers the oil temp and results in greasy patties. Cook in batches.
Skipping the chill
Refrigerating helps the coating adhere and patties hold their shape during frying.
Undercooking the center
If you made large patties, lower the heat and cook a bit longer to ensure the center is hot and the cheese is melted.
Tips for Best Results
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Use a mix of meats (e.g., pork and beef) for flavor depth
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Mix in herbs like dill or parsley into the meat for freshness
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Want extra crunch? Double-dip the patties in flour and potato
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Let patties rest a few minutes after frying—they’ll firm up and slice more cleanly
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Add a dash of nutmeg or cayenne to the potato mixture for extra flavor
Variations to Try
Cheese Explosion Patties: Double the cheese filling for an oozing center
Spicy Version: Add chopped jalapeños or chili flakes to the meat
Vegetarian Option: Use mashed beans and finely chopped mushrooms instead of meat
Herbed Crust: Mix chives, parsley, or dill directly into the potato coating
Mini Patties: Make bite-sized versions for party snacks or lunchboxes
Conclusion
These Stuffed Meat and Egg Patties with Crispy Potato Coating are a true labor of love—and totally worth it. Crunchy, tender, cheesy, and savory all in one, they are the kind of dish that feels like a hug in food form. Whether you enjoy them fresh from the pan or pulled from the freezer for a quick dinner, they’re guaranteed to satisfy.
This recipe is more than just a patty—it’s a perfect balance of texture, flavor, and nostalgia. Make them once, and they’ll become a staple in your kitchen!