Fried Potato Patties

From: Sweet PQ?

On Nov 16, 2009

These were so good! I made them with fork-mashed potatoes as gailann suggested. I rehydrated some onion flakes instead of the onion powder (I know, I know, I was lazy..). Somehow, coating these in breadcrumbs elevates the plain old potato cake to new levels. I fried them in a veg & olive oil mix and made assorted thicknesses to see what we liked best. They all tasted good, but we preferred the ones we made thin. They were reminiscent of a potato pancake+. A definite make again! Made for Everyday is a Holiday Tag, Nov '09.

From: MarraMamba

On Jul 10, 2009

yummy yummy. I used yellow flesh taters, simply mashed them with some butter so they were nice and stiff.

From: bluemoon downunder

On Jul 19, 2009

Delicious! I used mozzarella, minced garlic, minced onion and I added some cumin. There was a time when I would have been worried that these would break up, but now, when making patties, I use lightly oiled egg rings (ones that are okay to use in a non stick pan) and by the time the patties need to be turned the egg rings can be removed as the patties have cooked sufficiently to no longer be in danger of breaking up. I used olive oil rather than vegetable oil (personal preference). Thanks for sharing this yummy recipe! We greatly enjoyed these with a generous dollop of Greek yoghurt, lamb chops and salad greens.

From: ladyfingers

On Oct 2, 2009

I have learned from pierogi making that chilling mashed potatoes always makes them easier to work with. Likewise here, I chilled the mashed potatoes first, then made patties and chilled again. They turned out great, although tasted a little bland. Perhaps with the right meal that might be the perfect combination. Next time I will use gailanng's alternate green onion suggestion (rather than onion powder) to provide a bit more flavor.