How To Make Potato Patties Recipes

POTATO PATTIES | FRIED POTATO CAKES

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!

FRIED POTATO PATTIES

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.

HOW TO MAKE POTATO PATTIES

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.

IRISH POTATO CAKES

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.

CRISPY POTATO PATTIES

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.

QUICK MASHED POTATO CAKES

Steps:

• In a small bowl, combine the first seven ingredients. In a large nonstick skillet coated with butter-flavored cooking spray, melt butter over medium heat. , Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Cook over medium heat for 4-5 minutes on each side or until golden brown. Serve warm.

POTATO CAKES - 4 SERVINGS

Steps:

• Press the potatoes and mash it with a fork, then melt the butter and mix with the potatoes. Tear rosé crush the garlic and pepper using a mortar. Mix together pepper, potatoes, wheat flour and finely chopped dill. Season with salt and pepper, shape potato mixture into patties and fry them golden brown in a little butter or oil. Serve with vegobullar, gravy and a salad.

FRIED MASHED POTATO CAKES

Steps:

• Mix mashed potatoes, egg, flour, and salt together in a bowl.
• Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

OLD FASHIONED POTATO CAKES

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.

MASHED POTATO CAKES

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.

LEFTOVER MASHED POTATO CAKES

Steps:

• Beat the egg.
• Mix the beaten egg with the mashed potatoes.
• Stir in the dry ingredients.
• Add the milk and mix well.
• The batter should be very thick.
• Melt the shortening or heat the oil in a skillet.
• Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
• Brown on one side, over medium heat. Turn and brown on the other side.
• Serve with ketchup.
• These are great cold and served the next day.