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Mashed potato patties in a frying pan

Mashed Potato Patties in a Skillet

With a beautiful crispy crust and a meltingly tender inside. As it turns out, you can make patties out of mashed potatoes too! The ingenuity of home cooks truly knows no bounds. These patties let you serve potatoes in a fresh, unexpected way.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Potatoes

Water (For boiling the potatoes)

1.5

Flour

Egg

Vegetable oil

Herb blend (Potato seasoning)

Breadcrumbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 17 % 2 g

Carbohydrates 75 % 9 g

60 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

How do you fry mashed potato patties in a skillet? Wash the potatoes and peel them.
Step 2:

To help the potatoes cook faster, cut each one in half.
Step 3:

Pour cold water into a pot and put the potatoes on to boil.
Step 4:

As they cook, foam will form in the pot. I always skim it off with a slotted spoon. Salt the water, and cook the potatoes until tender. It took me about twenty minutes.
Step 5:

Check the potatoes for doneness by piercing the thickest part with a knife. Drain the water. I added potato seasoning to the potatoes. You can vary the seasonings: dried herbs, smoked paprika, garlic, even curry.
Step 6:

Mash the potatoes into a purée with a potato masher. No lumps should remain, or you'll feel them in the finished dish. I recommend tasting the mash at this stage and adding more salt and seasoning if it needs it.
Step 7:

Beat in the egg. Then add the flour to the mash little by little — say, half the listed amount to start. Mix thoroughly, judging the consistency as you go.
Step 8:

Then keep adding a little more flour until the mixture is firm enough to shape into patties.
Step 9:

Shape small patties and coat them in breadcrumbs on all sides. I lightly wet my hands with water so the mixture wouldn't stick as much. All that's left is to fry the patties over medium heat in a skillet with sunflower oil until they form a crisp golden crust.

These days there are plenty of kitchen gadgets on the market that make life easier. For cooks who can't get a smooth, lump-free mash, someone came up with special blender attachments. Whizz — and it's done! The most important thing when making these patties is not to overdo the flour. Otherwise the patties turn rubbery, and the taste of flour overpowers the delicate flavor of the potato. The mash should be firm enough that it doesn't stick to your hands too much — but, at the same time, watch out so you don't weigh the patties down with flour. The flavor is a bit reminiscent of draniki (potato pancakes), but these patties have a more delicate, uniform texture. Instead of breadcrumbs you can use plain flour for the coating, or swap it for oat flour — whatever you prefer. Enjoy!
Be ready for the fact that you may need more or less flour than the recipe calls for. Go by the texture of the dough you want, not by the exact amount of flour. To avoid mistakes, read up on flour and how it behaves!
Important! The wrong skillet can ruin even the best recipe. For all the details on how to choose the perfect skillet for different dishes, read here.