Potato Cakes with Goat Cheese Petites Galettes De Pommes De
Crispy on the outside, tender on the inside, these Potato Cakes with Goat Cheese (Petites Galettes de Pommes de) are a delightful fusion of rustic comfort and gourmet flair. Made with grated russet potatoes, creamy chèvre, and a hint of fresh chives, these golden patties hide a luscious goat cheese center that melts perfectly with every bite. Each cake is carefully pan-fried to achieve a golden, crunchy crust, ensuring a satisfying contrast of textures. Perfect as an elegant appetizer, a hearty side dish, or even a standalone snack, these cheesy potato cakes are easy to prepare and bursting with savory flavor. Garnish with extra chives or pair with a dollop of tangy crème fraîche for a restaurant-quality finish that will impress at any gathering. Ready in just 35 minutes, this recipe is a must-try for anyone who loves French-inspired cuisine with a modern twist!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 large Egg
- 4 ounces Goat cheese (chèvre)
- 2 tablespoons Chives (finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Peel the russet potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Transfer the grated potatoes to a large mixing bowl. Add the unsalted butter (melted), all-purpose flour, egg, finely chopped chives, salt, and black pepper. Mix well until the ingredients are evenly combined.
Divide the mixture into 8 equal portions. Flatten each portion slightly into a small patty shape.
Cut the goat cheese into 4 equal rounds. Place a round of goat cheese in the center of 4 patties and gently press another patty on top to enclose the cheese. Seal the edges well so the goat cheese stays inside during cooking.
Heat the olive oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the potato cakes in the skillet and cook for 3–4 minutes on each side, or until golden brown and crispy.
Transfer the cooked potato cakes to a plate lined with paper towels to drain any excess oil.
Serve the potato cakes warm, garnished with extra chopped chives if desired. Enjoy as is or with a dollop of crème fraîche on the side.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 8.2 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 309 mg | 24% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4080 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
