Fried Potato Patties

"A real kid pleaser. Best made with fresh potatoes, as opposed to instant, with a stiff potato consistency. I just boil a few potatoes and smash them with a fork."
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by Pedro M. photo by Pedro M.
photo by Realtor by day, Chef by night photo by Realtor by day, Chef by night
photo by diner524 photo by diner524
photo by gailanng photo by gailanng
Ready In:
35mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Combine first 7 ingredients; chill.
  • Shape mixture into 6 patties.
  • Dip each patty into lightly beaten egg then lightly coat with breadcrumbs.
  • Heat vegetable oil and fry over medium heat until lightly browned, turning once.
  • Tip: If you feel your potatoes are too watery, lightly dust with flour prior to dipping into the egg wash.

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Reviews

  1. These turned out great for me. I followed the recipe step by step. I sprayed my pan with Pam instead of using the vegetable oil. Cooked on low heat and they turned out so good. Thanks for the great recipe. I will be making this again.
     
  2. Added 1/4 cup of left over bacon in bits and some flour before making into pattie; needed to thicken up. Going for a loaded potato taste. <br/>I think the flour thickening needs to be to a point where it does not stick to your hands. <br/>Overall turned out great with added measures listed.
     
  3. These were so good. A really great way to use up leftover mashed potatoes. Nice and crispy. I did use cheddar instead of mozzarella.
     
  4. Great potato recipe. So nice and crunchy. Thanks for posting.
     
  5. I used some leftovers from recipe #66442#66442 to make this with. I subbed cheddar for the mozzarella,but otherwise folllowed the instructions pretty much to the letter. My mix was a teeny bit wet,but my mash did have cream cheese and milk in it before hand,so it was to be expected.They did hold together very well though..I just was very careful while frying them to ensure that they didn't break up. They went down a storm,beautifully crisp and crunchy on the outside and so soft and cheesy in the centre. We loved them,and as they were no trouble to prepare will certainly be cooking extra mash potato in the future,as an excuse to make them! Thanks gailanng..this was a winner! Made for PRMR.
     
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Tweaks

  1. I used some leftovers from recipe #66442#66442 to make this with. I subbed cheddar for the mozzarella,but otherwise folllowed the instructions pretty much to the letter. My mix was a teeny bit wet,but my mash did have cream cheese and milk in it before hand,so it was to be expected.They did hold together very well though..I just was very careful while frying them to ensure that they didn't break up. They went down a storm,beautifully crisp and crunchy on the outside and so soft and cheesy in the centre. We loved them,and as they were no trouble to prepare will certainly be cooking extra mash potato in the future,as an excuse to make them! Thanks gailanng..this was a winner! Made for PRMR.
     
  2. These were so good! I made them with fork-mashed potatoes as gailann suggested. I rehydrated some onion flakes instead of the onion powder (I know, I know, I was lazy..). Somehow, coating these in breadcrumbs elevates the plain old potato cake to new levels. I fried them in a veg & olive oil mix and made assorted thicknesses to see what we liked best. They all tasted good, but we preferred the ones we made thin. They were reminiscent of a potato pancake+. A definite make again! Made for Everyday is a Holiday Tag, Nov '09.
     

RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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