Main Page
Second course
Potato cutlets with pepper

Potato Patties with Pepper

Wonderful patties with a tasty, crispy crust. And this one's for you, my vegetarian friends. Potato patties are the recipe I'll be talking about here. Personally, I can't picture a patty that isn't made of meat — but they say plenty of people love these too.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Potatoes

Salt

Butter (or margarine)

Ground coriander

Ground black pepper

0.3

Fresh cilantro (fresh - 5 sprigs)

Breadcrumbs

Vegetable oil

100

Sour cream

150

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 3 g

Fats 41 % 13 g

Carbohydrates 50 % 16 g

191 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 50 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:

Take five potatoes and boil them in their skins — unpeeled. Put them in cold water, bring to a boil over high heat, and cook until tender. Then plunge them into cold water and peel. Put them in a bowl and add the ground coriander, butter, salt, pepper, and cilantro. For a vegan version, swap the butter for margarine. Mash everything with a fork or a potato masher until smooth — the key is to leave no lumps. Shape the mixture into flat oval or round patties, about 2 to 3 inches (5 to 7 cm) across and about 1 inch (2 to 3 cm) thick. Coat each one in breadcrumbs and set aside. Heat about two tablespoons of vegetable oil in a skillet over medium heat. Fry the patties until golden on both sides. If you run low on oil, add more between batches. Serve garnished with fresh herbs, alongside vegetable salads — and with sour cream.