Some days, I just need some carbs for my weekend, and I feel there’s no need to add in any proteins or fibre. On these days, potatoes work best to satisfy my cravings and so does this recipe of potato patties. It’s filling, if you make enough of it. It’s like eating a lot of harshbrowns on repeat mode.
Make sure you have a good dollop of sour cream to serve them with, or else all your efforts are going down the drain. Because who eats potato patties without the cream?!
Ingredients:
- Potato: 4, peeled, quartered
- White onion: 1, large, finely chopped
- Plain flour: 60g
- Egg: 1, beaten
- Milk: 2 tbsp
- Cheddar cheese: 50g, grated
- Salt: 1 tsp
- White pepper: 1 tsp
- Oil: 3 tbsp + extra if required
- Sour cream / crème fraîche: to serve with
Method:
- Boil potatoes till softened. Drain away hot water. Mash and cool.
- Combine mashed potatoes with onion, plain flour, egg, milk, cheddar cheese, salt & white pepper.
- Heat oil in pan. Scoop tablespoons of potato mixture onto pan. Flatten to form discs.
- Leave to fry for 1-2min till browned. Flip over and cook for another 1-2min till golden brown.
- Serve warm with sour cream, crème fraîche or mayonnaise.
Disclaimers:
- This recipe was kindly adapted from my Secondary School Home Economics Book (1E).
- The recipe recommended for the potatoes to be grated and combined with the remaining ingredients. I did an experiment by boiling and mashing them first before combining them with the remaining ingredients. The patties turned out much a lot softer and is nice in its own way. Next time, I will follow the instructions and use grated raw potatoes to see if they will turn out crispier and crunchier. Will update again!
Serving:
10 – 12 medium patties