Potato Patties Recipes

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FRIED POTATO PATTIES



Fried Potato Patties image

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.

Provided by gailanng

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups cooked smashed potatoes (plain, boiled and fork-smashed potatoes work best)
1 cup shredded mozzarella cheese (can substitute cheddar)
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder or 2 tablespoons thin sliced green onions
1/4 teaspoon black pepper
1 egg, lightly beaten
1 cup breadcrumbs
1/4-1/2 cup vegetable oil

Steps:

  • 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.

Nutrition Facts : Calories 407.3, Fat 23.8, SaturatedFat 6.6, Cholesterol 115.1, Sodium 704.4, Carbohydrate 33.9, Fiber 3, Sugar 2.7, Protein 14.6

HOW TO MAKE POTATO PATTIES



How to Make Potato Patties image

How to Make Potato Patties. Mashed potatoes are tasty enough on their own, but did you know that you can make them even tastier by making them into patties and frying them? With just a few extra ingredients, you'll have a delicious meal...

Provided by wikiHow

Categories     Potato Dishes

Number Of Ingredients 5

2 cups (650 grams) cooked, mashed potatoes (about 4 medium potatoes)
4 tablespoons (60 milliliters) vegetable oil
½ cup (50 grams) all-purpose flour, for dredging
1½ teaspoons kosher salt
¼ teaspoon freshly-ground black pepper

Steps:

  • Prepare the mashed potatoes. You can use leftover mashed potatoes from last night's dinner, or you can make some from scratch. If you are making them from scratch, do the following: Peel and cut 4 medium-sized potatoes. Fill a large pot with salted water, enough to cover the potatoes. Boil the potatoes until they are soft, about 15 to 20 minutes. Drain the water. Mash the potatoes with a fork or potato masher.
  • Divide the mashed potatoes into eight ½-inch (1.27 centimeters) thick patties. Roll the potato mixture into eight balls, then gently flatten them with your palm. This will be enough to serve four people, with two patties each.
  • Mix the flour, salt, and pepper in a shallow dish using a fork. The dish needs to be shallow enough to fit at least one potato patty.
  • Dip the potato patties in the flour mixture. Make sure that you dip both sides of the potato patties into the flour mixture. This will help give them that nice, golden color once they are fried.
  • Heat the oil in a large, nonstick skillet over medium-high heat. Gently tilt the skillet from side to side to coat the bottom evenly. To prevent the potato patties from getting too oily, heat only 1 to 2 tablespoons of oil. You can add more oil as you continue to cook the patties.
  • Add the potato patties once the oil starts to smoke. Chances are, your skillet is large enough to fit one or two potato patties, which is fine. It is better to cook them a few at a time rather than cramming all of them into a single skillet.
  • Lower the heat to medium-low, and cook the patties until they turn golden, about 15 to 20 minutes. Flip the patties using a spatula, and cook them for another 15 minutes.
  • Serve the potato patties while they are still hot. If you'd like, you can season them with extra salt and pepper to your liking.

POTATO PATTIES | FRIED POTATO CAKES



Potato Patties | Fried Potato Cakes image

Fried Potato Patties are the best way to use up leftover mashed potatoes -- gorgeously golden brown on the outside, and fluffy, creamy potato heaven on the inside!

Provided by Kelly Anthony

Categories     Appetizer     Side Dish

Time 22m

Number Of Ingredients 7

2 cups cold, leftover mashed potatoes
1 large egg
1/3 cup grated yellow onion
1/2 cup all-purpose flour
3/4 teaspoon Kosher salt
1/4 teaspoon black pepper
About 1 1/2 cup canola oil

Steps:

  • In a large mixing bowl, mix together the cold mashed potatoes and the egg. Make sure the egg is evenly distributed through the potatoes.
  • Add the grated onion, flour, salt, and pepper and use a fork to gently mix in the ingredients.
  • Add enough oil to a large fry pan so that it is approximately 1/2" deep and place over medium heat. Allow the oil to come to temperature, about 350°F.
  • Scoop scant 1/2 cups of the potato mixture and gently drop them into the hot oil. Do not overcrowd the pan -- cook no more than 3-4 patties at a time. Gently, flatten each mound into a patty shape with a spatula.
  • Fry for about 2 1/2 to 3 minutes on the first side, until golden brown. Then, slide the spatula under the patty and turn it over. You'll find enlisting a second utensil makes the flip a bit easier! Then, cook for another 2 to 2 1/2 minutes.
  • Transfer the cooked patty to a cooling rack placed over paper towels. Allow to cool slightly, serve, and enjoy!

Nutrition Facts : Calories 265 kcal, Carbohydrate 16 g, Protein 3 g, Fat 22 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 229 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

IRISH POTATO CAKES



Irish Potato Cakes image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

MASHED POTATO POLPETTI (PATTIES)



Mashed Potato Polpetti (Patties) image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

3 cups mashed potatoes
Grey salt and freshly ground black pepper
1/2 cup grated Parmesan
Flour, for dredging
1/4 cup extra virgin olive oil
Leftover gravy

Steps:

  • Re-season potatoes with salt and pepper, stir in cheese. Take a mayonnaise or peanut butter lid, line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
  • To cook, dredge the patties in flour. Heat olive oil in a skillet over medium-high heat, add patties. Just before frying, dredge the patties again with flour.
  • Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until underside is golden brown, about 5 minutes, flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy.

OLD FASHIONED POTATO CAKES



Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
  • Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

SOUTHWESTERN POTATO PATTIES



Southwestern Potato Patties image

Craving southwestern fare? A classic combo of beans, corn and salsa top seasoned cheesy potato patties.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 5

Number Of Ingredients 10

1 bag (1 lb 4 oz) refrigerated southwest-style shredded hash brown potatoes
3 eggs, beaten
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 teaspoon garlic salt
1/4 cup vegetable oil
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/4 cup Old El Paso™ Thick 'n Chunky salsa
Sour cream, if desired

Steps:

  • In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.
  • In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.
  • Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
  • In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream.

Nutrition Facts : Calories 610, Carbohydrate 81 g, Cholesterol 150 mg, Fat 2, Fiber 11 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 7 g, TransFat 0 g

MEAT AND POTATO PATTIES



Meat and Potato Patties image

During World War II, when meat was rationed and had to be purchased with tokens, this recipe went a long way in feeding a family. To this day, I still reach for it whenever I want something different from regular hamburgers. By the way, children really like these (just as I did when I was a child!).- Gladys Klein, Burlington Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

3/4 pound lean ground beef (90% lean)
3/4 cup finely shredded potatoes
1/4 cup finely chopped onion
2 tablespoons chopped green pepper
1 large egg, beaten
1/4 teaspoon salt
1 tablespoon canola oil
1 cup tomato juice
1 tablespoon all-purpose flour
1/4 cup water

Steps:

  • Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 373mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

CRISPY POTATO PATTIES



Crispy Potato Patties image

Searching for a delicious recipe to use up leftover mashed potatoes? Make these fabulous crispy potato patties that are warm and cheesy.

Provided by Linda Larsen

Categories     Appetizer     Side Dish

Time 25m

Yield 6

Number Of Ingredients 9

2 cups mashed potatoes (cooled)
1 egg (beaten)
1 onion (minced)
1/4 cup all-purpose flour
1/2 cup Parmesan cheese (grated)
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons olive oil
2 tablespoons butter

Steps:

  • Gather the ingredients.
  • Mix together the mashed potatoes, beaten egg, and onion in a medium bowl.
  • Add the flour, cheese, salt, and pepper, and stir well with a wooden spoon.
  • In a large nonstick skillet over medium heat, heat the olive oil and butter together until the butter melts and the mixture starts to sizzle.
  • Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 3-inch circles that are about 1/2 inch thick. Cook the potato patties until the bottom is browned and crisp, which will take about 3 to 4 minutes.
  • Carefully turn each patty over with a spatula and cook the second side until it is brown and crisp, about 3 to 4 minutes longer.
  • Remove the patties from the pan and drain briefly on paper towels.
  • Serve the patties immediately with ketchup or salsa or any other sauce you'd like. Enjoy.

Nutrition Facts : Calories 223 kcal, Carbohydrate 18 g, Cholesterol 49 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 449 mg, Sugar 2 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g

MASHED POTATO CAKES



Mashed Potato Cakes image

My mother often made this recipe and probably grew up with it in the Appalachian area of Tennessee. She usually served it on Monday, making use of leftover mashed potatoes from Sunday dinner. We used to eat this topped with brown gravy.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
2 eggs
1-1/2 cups mashed potatoes
1/4 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce, optional
1 tablespoon water

Steps:

  • In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 412 calories, Fat 19g fat (10g saturated fat), Cholesterol 247mg cholesterol, Sodium 886mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

POTATO AND CHEESE PATTIES



Potato and Cheese Patties image

Provided by Elaine Louie

Categories     appetizer, side dish

Time 1h

Yield 12 patties, about 4 servings

Number Of Ingredients 7

1 tablespoon coarse salt
4 medium Idaho russet baking potatoes (about 1 1/2 pounds), peeled and quartered
6 scallions (white part only), finely minced
3 ounces Ecuadorean quesillo (available in specialty food markets) or Monterey Jack cheese, grated
1/2 teaspoon finely ground black pepper
1/4 teaspoon fine salt
1/4 cup achiote-infused corn oil (recipe follows)

Steps:

  • In a large saucepan combine 2 quarts of water with 1 tablespoon coarse salt, and bring to a boil. Add the potatoes, and boil until soft, about 15 minutes. Drain and mash the potatoes; then, add the scallions, cheese, salt and pepper, and mix well.
  • Divide the puree into 12 balls -- about 3 tablespoons for each ball. Flatten the balls to form patties 3 inches wide by 1/2 inch thick. Allow the patties to cool 20 minutes, until firm. Unless the patties are firm enough, they will stick to the skillet.
  • Brush large nonstick skillet with achiote-infused oil, and place over medium-low heat. Place patties on skillet without crowding them. Lightly brush each patty with achiote oil. Cook 3 to 5 minutes on each side to form a crust. Repeat with remaining patties. Serve hot.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 498 milligrams, Sugar 1 gram

MEAT AND POTATO PATTIES



Meat and Potato Patties image

Sounds good and things I always have on hand. Also a great weeknight recipe as it says ready a little bit over a half hour. Source: Taste of Home

Provided by Ceezie

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb lean ground beef, shopping list
3/4 cup coarsely ground peeled potato
1/4 cup finely chopped onion
2 tablespoons chopped green peppers
1 egg, beaten
1/4 teaspoon salt
1 tablespoon cooking oil
1 cup tomato juice
1 tablespoon all-purpose flour
1/4 cup water

Steps:

  • In a bowl, combine the first six ingredients. Shape into four patties.
  • In a skillet over medium heat, brown the patties in oil; drain.
  • Add tomato juice.Reduce heat; simmer 20- 25 minutes or until meat is no longer pink.Remove patties to a serving platter; keep warm.
  • Combine flour and water; gradually add to juice in the skillet.
  • Cook over medium-low heat, stirring constantly until thickened. Spoon over patties. Serve immediately.

Nutrition Facts : Calories 241.4, Fat 13.2, SaturatedFat 4.3, Cholesterol 101.8, Sodium 385.4, Carbohydrate 10.2, Fiber 1.2, Sugar 3, Protein 20

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SPINACH AND GARLIC POTATO PATTIES RECIPE | DIETHOOD
2014-12-28 Add spinach and garlic to skillet; season with salt and pepper and continue to cook for 2 more minutes, or until spinach is wilted. Remove from heat and add spinach mixture to the potatoes. Stir in cheese and lemon juice. Add egg and panko/bread crumbs; stir until thoroughly combined and smooth.
From diethood.com


LEFTOVER MASHED POTATO PATTIES - GETTY STEWART
2015-12-28 In a bowl, mix potatoes, egg, onion, parsley, Parmesan cheese, salt and pepper. Using your hands roll mixture into 6 to 8 balls, then flatten each to 1/2 inch thick patties. Pour flour on large plate. Dredge both sides of each patty in flour to get a light coating. Heat 1/2 Tbsp oil in fry pan over medium heat; add additional oil as needed when ...
From gettystewart.com


POTATO TUNA PATTIES - HOME COOKING ADVENTURE
2014-06-27 Easy, quick recipe for potato tuna patties with simple ingredients everybody will love. Perfect for breakfast, lunch or dinner or even as appetizer. Servings 12 servings. Prep Time 15 mins. Cook Time 25 mins. Total Time 40 mins. Print Recipe Pin Recipe. Ingredients . 1x 2x 3x. 10 oz (300) potatoes , boiled with their skin on and chilled; 1 can (7 oz- 185g) tuna in oil , …
From homecookingadventure.com


POTATO PATTIES RECIPE | TURKISH STYLE COOKING
Boil the potatoes until tender, drain and peel, Smash potatoes, In a large bowl mix smashed potatoes, 1 egg, 3 table spoons of bread crumbs, parsley and salt well, Make patties of any size you like,, In another bowl beat the remaining egg, Sop the patties first in egg then cover with bread crumbs, In a large skillet pan heat vegetable oil, Fry ...
From turkishstylecooking.com


RECIPES POTATO PATTIES WITH DILL | SOSCUISINE
Method. Boil the potatoes in their skins until soft, about 15-20 min depending on the potato size. Drain, then peel when still warm. Place the potatoes in a bowl and mash. Beat the egg then add it to the potatoes. Finely chop the scallions and dill then add them to the bowl. Crumble the feta cheese and add it to the mixture.
From soscuisine.com


POTATO PATTIES WITH CHEESE RECIPE (EASIER THAN YOU THINK)
2015-03-02 In a large skillet pour 2 tablespoons of Mazola corn oil. Heat over medium and fry the patties in batches, turning them occasionally, until golden brown, about 5-6 minutes. Add the rest of the Mazola corn oil and continue cooking the rest of the patties. Drain patties on a paper towel to absorb any excess oil.
From mexicoinmykitchen.com


HEALTHY SWEET POTATO PATTIES - SOUTHERN HOME EXPRESS
2022-05-09 Add the egg, flour, honey, pumpkin pie spice, and salt to the sweet potatoes. Stir until well mixed. Put the butter in the center of a skillet and turn the heat on medium-high. Swirl the skillet around until the entire bottom of it is coated with melted butter. Make 5 or 6 balls with scoops of the sweet potato mixture.
From southernhomeexpress.com


EASY VEGGIE POTATO PATTIES RECIPE - EVERYDAY DISHES
2015-01-14 Mix thoroughly then set aside. Place large skillet over medium heat. Add enough oil to coat bottom of pan by ¼". When oil is hot, form patties using a heaping ¼ cup of veggie mixture. Gently place patties in hot oil then fry 2–3 minutes per side—or until deep golden brown and crispy. Transfer to a paper towel-lined plate, sprinkle with a ...
From everydaydishes.com


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