These golden, crispy potato patties are packed with vegetables and cheese — perfect as a side dish, appetizer, or light main course.
Contents
Ingredients (makes about 12–15 patties)
For the mixture:
- 4 medium potatoes (about 800g / 1.75 lbs), peeled and grated
- 2 medium carrots, grated
- 1 medium zucchini, grated (or additional potato)
- 1 cup (100–120g) shredded cheese (cheddar, mozzarella, or similar)
- ½ cup green peas (fresh or frozen) or finely chopped green bell pepper
- 2 large eggs
- 1 small onion, finely grated or chopped (optional)
- 2–3 garlic cloves, minced (optional)
- 3–4 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- Fresh herbs (dill, parsley, or chives), chopped (optional)
For frying:
- Vegetable oil or sunflower oil (3–4 tablespoons, plus more as needed)
Instructions
- Prepare the vegetables Grate the potatoes, carrots, and zucchini. Place the grated potatoes and zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for crispy patties.
- Mix the ingredients In a large bowl, combine the squeezed grated potatoes, carrots, zucchini, shredded cheese, green peas (or chopped pepper), eggs, flour, salt, pepper, and any optional seasonings. Mix everything thoroughly with your hands or a spoon until well combined. The mixture should be moist but hold together when shaped. If it’s too wet, add a little more flour.
- Shape the patties Take a handful of the mixture (about ⅓ cup) and form it into oval or round patties about 2–2.5 cm (¾–1 inch) thick. Place them on a plate or tray.
- Fry the patties Heat 2–3 tablespoons of oil in a large non-stick skillet over medium heat. Once hot, add the patties in a single layer (don’t overcrowd the pan). Cook for 4–5 minutes per side until deep golden brown and crispy. Adjust heat if they brown too quickly.
- Drain and serve Remove the cooked patties and place them on a paper towel-lined plate to drain excess oil. Serve hot.
Serving Suggestions
- With sour cream or Greek yogurt
- With ketchup or garlic sauce
- As a side to grilled meat or fish
- In a burger-style sandwich
Tips for Extra Crispiness
- Squeeze the vegetables very well.
- Don’t make the patties too thick.
- Use medium heat and don’t flip them too early.
- For even crispier results, you can bake them at 220°C (425°F) for 20–25 minutes, flipping halfway, after lightly brushing with oil.
Enjoy your homemade Crispy Veggie Potato Patties!
