Crispy Potato Cutlets

Potato Cutlets are the ultimate comfort food—crispy on the outside, soft and cheesy on the inside. Whether served for lunch, dinner, or as a satisfying snack, these golden patties make everyone at the table happy. Made with mashed potatoes and stuffed with gooey cheese, they’re easy to assemble and even easier to love. If you're after a delicious, crowd-pleasing vegetarian dish, look no further!

Why Everyone Will Love This Recipe

• Crispy and cheesy: Each cutlet hides a melty cheese center and a perfectly crunchy crust.
• Perfect for any meal: Great as a main course, appetizer, or party snack.
• Make-ahead friendly: Shape and chill the cutlets in advance, then fry when ready.
• Customizable: Use your favorite cheese—mozzarella, cheddar, fontina, or even a spicy mix.

What Are Potato Cutlets?

Potato Cutlets are savory mashed potato patties, often stuffed with cheese and coated in a crispy breadcrumb layer. They’re pan-fried until golden and served hot. Popular in many cuisines from Italian to Indian, this version leans into Mediterranean flavors with Parmesan and smooth mashed potatoes, delivering irresistible texture and richness in every bite.

Pro Tips for the Best Potato Cutlets

• Use starchy potatoes: Russet or Yukon Gold varieties work best for mashing and binding.
• Chill the mixture: A short rest in the fridge helps with shaping and sealing the cheese inside.
• Seal tightly: Press the edges firmly to prevent cheese from leaking during frying.
• Double-coat if needed: For extra crunch, coat the cutlets twice in breadcrumbs.
• Don't overcrowd the pan: Fry in batches so they cook evenly and stay crisp.

Frequently Asked Questions

Can I bake these instead of frying?

Yes! Place the breaded cutlets on a parchment-lined baking sheet, spray with olive oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

What cheese is best for the filling?

Mozzarella melts beautifully, but you can use cheddar, fontina, provolone, or even a cheese blend for added flavor.

Can I make them ahead of time?

Absolutely. Shape and bread the cutlets, then refrigerate for up to 24 hours before frying.

How do I keep the cutlets from falling apart?

Be sure your potato mixture isn’t too soft—add a bit more flour or cornstarch if needed.

Can I make this gluten-free?

Yes! Use gluten-free flour and breadcrumbs for a fully gluten-free version.

How to Store

Let the cooked cutlets cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to regain their crispy exterior.

How to Freeze

To freeze, shape and bread the uncooked cutlets. Arrange on a tray in a single layer and freeze until solid. Transfer to a freezer-safe container and store for up to 2 months. Fry directly from frozen, adding a couple of minutes to the cooking time.

How to Make Potato Cutlets

Step 1

Step 1

Place unpeeled potatoes in a pot of cold water. Bring to a boil and cook for 25 minutes, or until fork-tender. Drain and let cool slightly.

Place unpeeled potatoes in a pot of cold water. Bring to a boil and cook for 25 minutes, or until fork-tender. Drain and let cool slightly.

Step 2

Step 2

Peel the potatoes and mash them in a large bowl. Add the egg, Parmesan, flour, cornstarch, salt, and pepper. Mix until smooth and combined.

Step 3

Step 3

Scoop a portion of the mixture and flatten into a disc. Place a small cube of cheese in the center. Cover with another small disc of potato and seal the edges well to enclose the cheese.

Step 4

Step 4

Dredge each cutlet first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Press gently to help the coating adhere.

Step 5

Step 5

Heat olive oil in a skillet over medium heat. Fry the cutlets for 3–4 minutes per side, or until golden brown and crisp.

Step 6

Step 6

Transfer to a paper towel-lined plate to drain. Serve warm with a green salad or your favorite dipping sauce.