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Homemade dinner
Potato chips

Mashed potato patties

Fluffy, appetizing, made from simple ingredients, and they melt in your mouth! Potato patties are a kind of vegetable cutlet. They're made from mashed potatoes with some herbs added. The breadcrumbs give the patties a crisp crust while they stay very tender inside.

Nika

Recipe author

Composition / ingredients

Servings:

Potatoes

Flour

Eggs

Parsley

Salt

Breadcrumbs

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 19 % 6 g

Carbohydrates 68 % 21 g

144 kcal

GI: 71 / 0 / 29

Cooking method

Step 1:

How do you make potato patties? Gather the ingredients. You can use any herbs you like, or none at all. Instead of breadcrumbs, you can use wheat flour for the coating, but then the crust comes out a little different. Breadcrumbs, by the way, vary quite a bit; their grind and flavor will shape the final taste of the dish. You can make them at home yourself — they'll be even tastier.
Step 2:

Wash the potatoes well, peel them, and put them in a pot. Cover with clean cold water and set over high heat. When the water boils, add salt, lower the heat, cover the pot, and cook the potatoes until soft, about 25 minutes. Check with the tip of a sharp knife — it should pierce a potato easily. When they're done, drain the water and mash the potatoes with a potato masher. Leave the mash to cool.
Step 3:

Meanwhile, rinse the herbs under running water, pat them dry, and chop them finely. Add the flour to the cooled mashed potatoes, along with the finely chopped herbs, and crack in the egg. Always wash eggs before using them, since even a seemingly clean shell can harbor harmful bacteria. It's best to use a food-safe wash and a brush. Mix all the ingredients very thoroughly until smooth.
Step 4:

Pour the breadcrumbs onto a plate and set a pastry ring on top, first greasing its inside walls with a little vegetable oil. A pastry ring makes the patties neat and even. Put the herbed mash inside the ring, press it down, then carefully lift off the ring and sprinkle the top of the patty with breadcrumbs. Or shape them the usual way by hand, like you would cutlets or syrniki.
Step 5:

Pour vegetable oil into a skillet and set it over medium heat. When the oil is hot, add the shaped potato patties and fry them on both sides over medium heat until golden. The patties are very tender, so it's best to flip them with a metal spatula.
Step 6:

Serve the hot patties right away as a dish on their own or as a side, with a light vegetable salad alongside. Enjoy!

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.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article on pots.
Use an oil with a high smoke point for frying! All oils are only beneficial up to a certain temperature — the smoke point — beyond which the oil starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point. They contain lots of unfiltered organic particles that quickly start to burn. Refined oils are more heat-stable and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on a grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.