Crumbed Potato Patties | Vegetarian Snack From Pantry Staples | Cooking Around The World

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats add fiber and are often cheaper than store-bought bread crumbs.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast provides a cheesy flavor without dairy.

Boil new season potatoes for about 15-20 minutes until bubbling.

Chop red peppers and other stir-fried vegetables finely.

Melt a knob of butter in a saucepan and stir-fry the chopped vegetables.

Let the stir-fried vegetables cool before mixing with the mashed potatoes.

Mash the boiled potatoes in a bowl until smooth.

Add a heaped teaspoon of mixed herbs, a couple of teaspoons of whole grain mustard, about a third of a cup of grated cheddar cheese, and ground black pepper to the mashed potatoes.

Mix the ingredients quickly with a fork without bogging down the cheese into the potatoes.

Add one vegetable stock cube to the mixture.

Combine the cooled stir-fried vegetables with the mashed potato mixture.

Chill the mixture in the fridge to make it easier to form patties.

Spoon out the mixture and form it into patties, then coat them in Panko bread crumbs.

Chill the patties in the fridge again to prevent them from falling apart while frying.

Heat oil in a frying pan to the right temperature for shallow frying.

Fry the patties for about 3 minutes on each side until golden brown.

Flip the patties after 3 minutes and fry the other side for another 3 minutes.

Remove the patties from the pan and plate them up with sweet chili sauce and cherry tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens