Potato and Ricotta Patties with Sautéed Vegetables and Crispy Cheese

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These Potato and Ricotta Patties with Sautéed Vegetables and Crispy Cheese bring together the humble comforts of mashed potatoes and ricotta cheese with bright, sautéed peppers, onions, and tomatoes, all crowned by a golden crust and a side of pan-fried cheese. Each bite delivers a balance of creamy, savory, and slightly sweet flavors, wrapped in a crisp breadcrumb shell. Perfect for brunch, lunch, or a light dinner, this recipe transforms pantry staples into an elegant yet approachable dish that’s sure to impress family and friends.

Cooking Time

Preparation: 25 minutes
Vegetable sauté: 10 minutes
Patty assembly & coating: 15 minutes
Baking: 15 minutes at 180 °C (356 °F)
Cheese frying: 5 minutes
Total: Approximately 70 minutes

Ingredients

For the sautéed vegetables:
- ½ medium onion, finely diced
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 1 medium tomato, seeded and chopped
- Salt and freshly ground black pepper, to taste
- 2/3 cup boiled potatoes, roughly mashed
For the potato–ricotta patties:
- 160 g (¾ cup) ricotta cheese
- 100 g (1 cup) grated cheese (e.g., mozzarella or mild cheddar)
- 2 eggs, lightly beaten
- 1 tsp sweet paprika seasoning
- 2 tbsp plain flour
- 2 spring onions, thinly sliced
- Salt and black pepper, to taste
- ½ cup fine breadcrumbs
For the crispy cheese garnish:
- 1 medium potato, boiled and sliced into ½ cm rounds
- 2 eggs, beaten
- Salt and pepper, to taste
- 2 spring onions, chopped
- 1 tbsp olive oil
- 50 g (about ½ cup) cheese slices (halloumi or firm goat cheese)

Step-by-Step Cooking Directions

Preheat and prep. Preheat your oven to 180 °C (356 °F). Line a baking sheet with parchment paper. Bring a pot of salted water to a boil for the potatoes.
Boil and mash potatoes. Peel, cube, and boil 2 potatoes until tender, about 12 minutes. Drain and mash roughly, leaving some texture. Set aside 2/3 cup for the vegetable sauté and reserve one boiled potato for the cheese garnish.
Sauté the vegetables. In a large skillet over medium heat, warm 1 tbsp olive oil. Add diced onion and cook 2 minutes until fragrant. Stir in red pepper and cook 3 minutes more. Add chopped tomato, season with salt and pepper, and sauté for 3–4 minutes until the vegetables soften and release their juices. Remove from heat and let cool slightly.

Mix the patty base. In a mixing bowl, combine mashed potatoes (2/3 cup), ricotta, grated cheese, and spring onions. Season with paprika, salt, and pepper. Stir in one beaten egg. Gradually fold in flour until the mixture holds together but remains moist. If too wet, add a pinch more flour.
Shape and coat patties. Divide the mixture into 8 equal portions and form into 1.5 cm–thick patties. Place breadcrumbs in a shallow dish. Dip each patty into the beaten second egg, then press into breadcrumbs to coat both sides evenly. Transfer patties to the prepared baking sheet.
Bake the patties. Bake in the preheated oven for 15 minutes, flipping halfway, until golden and crisp on both sides. Remove and keep warm.

Prepare the cheese garnish. Slice the reserved boiled potato into rounds. In a small bowl, season the beaten cheese-dipping egg with salt and pepper. Dip cheese slices first in egg, then coat with breadcrumbs. In a clean skillet, heat 1 tbsp olive oil over medium-high. Fry cheese rounds for 1–2 minutes per side until golden and slightly crisp. Transfer to paper towels to drain.
Assemble and serve. Arrange two hot patties per plate. Spoon the sautéed vegetables alongside and place 2–3 crispy cheese rounds on top. Garnish with chopped spring onions and serve immediately.

Nutritional Information

(Per serving: 2 patties, 1/8 sauté, 2 cheese rounds)

Calories: 410 kcal
Protein: 18 g

Total Fat: 20 g
- Saturated Fat: 9 g
Carbohydrates: 37 g
- Sugars: 4 g
- Dietary Fiber: 4 g
Sodium: 520 mg

Cholesterol: 155 mg

Origins and Popularity of the Recipe

Potato cakes and patties appear in many culinary traditions—from Irish boxty to Scandinavian raggmunk—highlighting the universal appeal of pan-fried or baked mashed potato preparations. Ricotta-based fillings echo Italian gnocchi and timbales, where fresh cheeses provide moisture and richness. The addition of sautéed Mediterranean vegetables nods to Spanish pisto or Italian peperonata. Frying cheese as a garnish takes inspiration from Greek saganaki. This fusion recipe reflects modern home cooking’s creativity, marrying global influences into a single satisfying plate.

Reasons Why You’ll Love This Recipe

Textural contrast: Crisp breadcrumb shell, creamy interior, and crunchy cheese.
Flavor harmony: Smoky paprika and sweet vegetables play against tangy ricotta.
Make-ahead ease: Patties can be shaped and coated hours ahead; sauté and cheese fry quickly.

Family-friendly: Mild flavors and handheld form please kids and adults alike.
Vegetarian option: Simply swap ham for extra cheese or vegetables if desired.

Health Benefits

Potatoes are rich in potassium and vitamin C, while ricotta provides calcium and high-quality protein. Olive oil delivers monounsaturated fats that benefit heart health. Red peppers and tomatoes contribute antioxidants, including lycopene and vitamin A. Using baked instead of fried patties reduces oil absorption, and the inclusion of fresh herbs and spices minimizes the need for excess salt.

Serving Suggestions

Side salad: A crisp arugula, pear, and walnut salad with lemon vinaigrette complements the richness.
Grain bowl: Serve patties atop quinoa or farro drizzled with extra-virgin olive oil.

Sauce pairings: Offer tzatziki, spicy harissa mayo, or a simple garlic yogurt alongside.
Brunch spread: Pair with poached eggs and roasted mushrooms for a hearty table.

Common Mistakes to Avoid

Overwet mixture: Drain potatoes well and let the sauté cool before mixing to prevent sogginess.

Weak binding: Ensure eggs and flour are fully incorporated; too little flour yields fragile patties.
Uneven baking: Flip halfway and space patties evenly so both sides crisp.
Too-hot oil: Fry cheese on medium rather than high heat to allow interior to warm without burning the crust.

Pairing Recommendations

Wine: A chilled Pinot Grigio or light Rosé balances richness.
Beer: A crisp Pilsner or Kölsch pairs beautifully with potatoes and cheese.
Non-alcoholic: Sparkling water with a squeeze of lemon or a mint-infused iced tea refreshes the palate.

Cooking Tips

Even patties: Use a ¼-cup scoop to portion uniform cakes for consistent cooking.
Breadcrumb swap: For gluten-free, use crushed rice crackers or almond meal.
Flavor boost: Add a teaspoon of Dijon mustard to the ricotta mixture for tang.

Herb variations: Substitute dill with chives, parsley, or tarragon for different aromatics.

Similar Recipes to Try

Zucchini Ricotta Fritters: Swap potatoes for grated zucchini and omit cheese garnish.
Sweet Potato and Goat Cheese Cakes: Use mashed sweet potatoes and crumbled chèvre.

Corn and Cheese Patties: Fold in sweet corn kernels and cheddar for a Southern-inspired twist.
Mushroom and Buckwheat Blinis: Earthy mushroom filling atop buckwheat pancakes.

Variations to Try

Spicy kick: Mix red chili flakes or chorizo bits into the patty batter.

Mediterranean flair: Fold in sun-dried tomatoes, olives, and crumbled feta.
Vegan version: Replace eggs with flax “eggs” (1 Tbsp ground flaxseed + 3 Tbsp water per egg) and use vegan ricotta and cheese.
Cheesy twist: Top with grated Parmesan before breadcrumb coating for extra umami.

Ingredient Spotlight

Ricotta Cheese – A fresh whey cheese with a delicate, slightly sweet flavor and creamy texture. High in protein and lower in fat than many other cheeses, ricotta binds ingredients in patties and adds moisture without excessive oil. Choose whole-milk ricotta for richness or part-skim for a lighter dish.

Conclusion

These Potato and Ricotta Patties with Sautéed Vegetables and Crispy Cheese showcase how simple ingredients can be elevated into an impressive, flavorful meal. With a golden, crunchy exterior, soft and cheesy interior, bright vegetable medley, and decadent cheese garnish, each element harmonizes to delight the senses. Versatile enough for brunch, lunch, or dinner, this recipe offers make-ahead convenience and endless customization. Share it with loved ones and watch it become a new favorite in your culinary repertoire.

Frequently Asked Questions (FAQ)

Can I prepare patties ahead of time?
Yes—shape and breadcrumb patties up to 12 hours in advance, cover, and refrigerate until ready to bake.
How do I prevent patties from falling apart?
Ensure the potato–ricotta mixture is well chilled before forming, and use the full amount of egg and flour for binding.

Can I air-fry instead of baking?
Absolutely. Air-fry patties at 200 °C for 10–12 minutes, flipping halfway, until golden and crisp.
What if I don’t have ricotta?
Substitute cottage cheese (drained and blended) or cream cheese for a similar texture.
How do I adjust seasoning?
Taste the sautéed vegetable mixture before combining; adjust salt, pepper, and paprika to your preference.

Can I freeze cooked patties?
Freeze cooled patties in a single layer on a tray. Once firm, transfer to freezer bags for up to 2 months. Reheat in the oven for best texture.
What cheese works best for frying?
Halloumi, kasseri, or firm goat cheese hold shape when pan-fried and develop a crisp crust.
Why did my patties stick to the pan?
Ensure the baking sheet is well oiled or lined with parchment, and patties have enough breadcrumbs to form a nonstick layer.
Can I add other vegetables?
Yes—finely chopped spinach, mushrooms, or sautéed leeks fold well into the potato base.
How do I make the dish gluten-free?
Use gluten-free flour and breadcrumbs; confirm all other ingredients are certified gluten-free.