These Crispy Vegetable Potato Patties are a wholesome, comforting dish made from a mix of boiled potatoes, carrots, sautéed onions, garlic, and aromatic spices like paprika and dill. Coated in a crunchy breadcrumb crust and fried to golden perfection, they’re packed with rich flavor and rustic texture. Served with a creamy corn and egg salad made with sour cream, mayonnaise, and fresh herbs, this recipe is a full meal that combines hearty, fresh, and tangy elements. Ideal for lunch, dinner, or as a savory snack!
Total Time
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Preparation Time: 30 minutes
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Cooking Time: 25 minutes
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Total Time: 55 minutes
Yield: 4 servings
Cuisine: European/Comfort Food
Ingredients (in Cups and Grams)
For the Potato Patties:
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2 eggs (for coating)
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Salt and sweet paprika, to taste
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4 medium potatoes, peeled and cubed
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1 carrot, peeled and chopped
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2 tablespoons fresh dill, chopped
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2 tablespoons parsley, chopped
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1 onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon butter
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½ teaspoon black pepper
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½ teaspoon sweet paprika
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5 tablespoons cornstarch
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2 tablespoons flour (optional, for texture)
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½ cup breadcrumbs
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1 tablespoon chopped dill (for breadcrumb coating)
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Vegetable oil, for frying
For the Creamy Corn Egg Salad:
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2 boiled eggs, chopped
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140 g (5 oz) canned corn, drained
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1 tablespoon mayonnaise
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3 tablespoons sour cream
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1 tablespoon mustard
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1 garlic clove, grated
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2 teaspoons lemon juice
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Salt and pepper, to taste
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Lettuce leaves and cucumber slices for serving
Instructions
1. Boil the Vegetables
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In a pot, add peeled and chopped potatoes and carrot. Cover with water and bring to a boil.
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Add a pinch of salt and boil until vegetables are tender (about 15–20 minutes).
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Drain and mash the mixture in a large bowl.
2. Prepare the Aromatics
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In a pan, melt butter over medium heat.
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Add chopped onions and sauté until golden.
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Add minced garlic, paprika, and black pepper. Cook for another 1–2 minutes.
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Add this mixture to the mashed vegetables along with chopped dill and parsley. Mix well.
3. Form the Patty Mixture
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Add cornstarch and a bit of flour to the vegetable mixture to bind.
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Mix until a firm but moldable dough forms.
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Shape into small patties or round cutlets. Place on a tray.
4. Bread and Fry
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In a bowl, beat 2 eggs with salt and paprika.
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In another bowl, mix breadcrumbs with chopped dill.
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Dip each patty first in the egg mixture, then in the breadcrumbs to coat.
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Heat vegetable oil in a skillet over medium heat.
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Fry patties until golden brown and crispy on both sides. Drain on paper towels.
5. Make the Creamy Corn Egg Salad
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In a bowl, combine chopped boiled eggs, drained corn, mayonnaise, sour cream, mustard, grated garlic, lemon juice, salt, and black pepper.
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Stir well until creamy and evenly mixed.
6. Serve
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Plate patties on a bed of fresh lettuce leaves with cucumber slices.
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Spoon corn egg salad on the side or on top of the patties.
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Garnish with more fresh herbs and serve warm or at room temperature.
Serving Suggestions
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Serve as a main dish with a light vegetable soup or green salad.
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Enjoy as a brunch or picnic meal with fresh bread.
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Offer as a vegetarian burger patty with buns and extra salad.
Cooking Tips
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Boil potatoes and carrots until soft but not waterlogged for best texture.
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Make sure patties are chilled before frying for easier handling.
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Use a mix of herbs like chives or tarragon for variation.
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Use panko breadcrumbs for an extra crunchy crust.
Nutritional Benefits
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Potatoes and carrots: Rich in vitamin C, potassium, and fiber.
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Eggs: High in protein and essential fats.
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Corn: A good source of antioxidants and fiber.
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Fresh herbs: Boost the dish with vitamins and flavor.
Dietary Information
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Vegetarian: Yes
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Gluten-Free Option: Use gluten-free breadcrumbs and flour
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Nut-Free: Yes
Nutritional Facts (Per Serving, Approx.)
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Calories: ~350
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Protein: 10 g
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Carbohydrates: 35 g
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Fat: 18 g
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Fiber: 4 g
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Sodium: ~300 mg
Storage
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Refrigerator: Store patties and salad in airtight containers separately for up to 3 days.
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Freezer: Freeze uncooked patties for up to 1 month. Thaw before frying.
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Reheat: Warm patties in a skillet or oven for best texture.
Why You’ll Love This Recipe
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Crispy & Creamy Combo: Satisfying texture with every bite.
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Comforting & Nutritious: Balanced blend of carbs, protein, and fiber.
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Great for Leftovers: Easily reheatable and freezer-friendly.
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Family-Friendly: A hit with both kids and adults.
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Customizable: Use your favorite herbs, vegetables, or dips.
Conclusion
These crispy veggie potato patties paired with creamy corn and egg salad are a celebration of humble ingredients transformed into a delicious and comforting dish. Whether served for lunch, dinner, or a casual get-together, they promise warmth, flavor, and satisfaction in every bite. Perfect for both busy weekdays and relaxed weekend meals!
Frequently Asked Questions (FAQs)
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Can I bake the patties instead of frying?
Yes, bake at 200°C (400°F) for 20–25 minutes, flipping once for even browning. -
What can I use instead of mayonnaise?
You can substitute with Greek yogurt or vegan mayo. -
Can I add cheese to the patties?
Absolutely! Grated cheddar or mozzarella makes them even more delicious. -
How do I prevent the patties from falling apart?
Make sure the mixture is well-chilled and add extra starch or breadcrumbs if needed. -
Is this dish good for meal prep?
Yes! You can make and freeze the patties in advance. -
What other vegetables can I add?
Try grated zucchini, spinach, or peas for extra variety. -
Can I make the salad in advance?
Yes, but consume within 2 days for freshness. -
What if I don’t have dill or parsley?
Use chives, coriander, or green onions as alternatives. -
Can I make mini versions for appetizers?
Yes! Shape them smaller and serve with toothpicks and dip. -
What’s the best way to reheat?
Pan-fry or toast in an oven to retain crispness—avoid microwaving for best texture.