8 Reviews of Fried Potato Patties

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: 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: diner524

On Jun 30, 2009

This is a great way to use up leftover mashed potatoes!!! I too had a problem with the first potato patty that I made, it fell apart. I then made smaller ones and that worked fine. I only made half of the recipe. Next time I would add a little less of the onion & garlic powders as toward the end it seemed to be overpowering, but thats just personal taste. I used a combination of mozzarella and cheddar cheese and that was wonderful!! Thanks for sharing Gailann!! Made for 123 Tag!!

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.

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: Noo

On Jun 6, 2009

I used some leftovers from Pam's Mashed Potato Casserole#66442 to make this with. I subbed cheddar for the mozzarella,but otherwise folllowed the instructions pretty much to the letter. My mix was a teeny bit wet,but my mash did have cream cheese and milk in it before hand,so it was to be expected.They did hold together very well though..I just was very careful while frying them to ensure that they didn't break up. They went down a storm,beautifully crisp and crunchy on the outside and so soft and cheesy in the centre. We loved them,and as they were no trouble to prepare will certainly be cooking extra mash potato in the future,as an excuse to make them! Thanks gailanng..this was a winner! Made for PRMR.

From: 4-H Mom

On Jun 18, 2009

These turned out great for me. I followed the recipe step by step. I sprayed my pan with Pam instead of using the vegetable oil. Cooked on low heat and they turned out so good. Thanks for the great recipe. I will be making this again.

From: ~Nimz~

On Jun 21, 2009

I'm so sorry but these just didn't work for us. Mashed potatoes are usually creamy as were mine and they were extremely hard to work with as far as the dipping in the egg and bread crumbs. I ended up spreading the egg mixture on with my fingers and then tossing them in the bread crumbs and then using a spatula, turn them over before adding to the oil. Very greasy. Made for PRMR UPDATE: I made these again with stiffer mashed potatoes that I chilled first and it worked much better for me. A lot easier to work with. Still a little on the greasy side, but we really enjoyed them. Thanks GailAnn