Vegetable Potato Patties

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Vegetable Potato Patties

## Recipe Description

These patties are a versatile staple in many cultures. By combining boiled potatoes with finely chopped carrots, peas, and corn, you get a beautiful mosaic of color and a boost of fiber. They are lightly spiced—enough to be flavorful but mild enough for kids—and can be pan-fried, air-fried, or baked.

  • Prep time: 20 mins

  • Cook time: 15 mins

  • Total time: 35 mins

  • Servings: 4 (Makes about 8–10 patties)

## Ingredients

Category Items
The Base 3 large Russet or Yukon Gold potatoes (boiled and peeled)
Vegetables ½ cup frozen peas & carrots (thawed), ¼ cup finely chopped bell peppers
Binding ¼ cup breadcrumbs + 2 tbsp cornstarch (for extra crunch)
Aromatics 2 cloves minced garlic, 1 tsp grated ginger, 2 green onions (sliced)
Seasoning 1 tsp cumin powder, ½ tsp turmeric, ½ tsp chili powder, salt/pepper to taste
Cooking 3 tbsp high-smoke point oil (avocado, canola, or grapeseed)

## Instructions

  1. Mash: In a large bowl, mash the boiled potatoes until smooth but with a few small chunks for texture.

  2. Mix: Add the vegetables, aromatics, seasonings, breadcrumbs, and cornstarch. Mix thoroughly until the dough holds together when pressed.

  3. Shape: Divide the mixture into equal portions. Roll into balls and flatten them into discs about ½ inch thick.

  4. Chill (Optional): If you have time, pop them in the fridge for 15 minutes. This helps them stay together during frying.

  5. Cook: Heat oil in a non-stick skillet over medium heat. Fry the patties for 3–4 minutes per side until they achieve a deep golden-brown crust.

  6. Drain: Place on a paper towel-lined plate to remove excess oil.

## Tips for Success

  • Dry the Veggies: If using frozen vegetables, ensure they are patted dry. Excess moisture is the enemy of a crispy patty.

  • Cold Potatoes: Leftover cold mashed potatoes actually work better than freshly boiled ones because they have less steam/moisture.

  • Don’t Overcrowd: Fry in batches. If the pan is too full, the temperature drops and the patties will soak up oil instead of searing.

## Nutritional Info (Per Serving – 2 Patties)

  • Calories: 210 kcal

  • Total Fat: 7g

  • Carbohydrates: 32g

  • Fiber: 4g

  • Protein: 4g

  • Sodium: 280mg

## Benefits

  • Vitamin Rich: High in Vitamin C and Potassium from the potatoes and Vitamin A from the carrots.

  • Gluten-Free Adaptable: Simply swap regular breadcrumbs for gluten-free crumbs or chickpea flour (besan).

  • Energy Boost: Provides complex carbohydrates for sustained energy throughout the day.

## Q&A

Q: Can I bake these instead of frying?

A: Absolutely. Preheat your oven to 400°F (200°C). Brush both sides of the patties with oil and bake for 20-25 minutes, flipping halfway through.

Q: Why are my patties falling apart?

A: Usually, this means the mixture is too wet. Add another tablespoon of breadcrumbs or cornstarch to the mix to bind it better.

Q: How do I store leftovers?

A: They stay fresh in the fridge for up to 3 days. To reheat, use a toaster oven or air fryer to bring back the crunch; a microwave will make them soggy.

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