Crispy Potato and Vegetable Patties with Pickled Cucumber Salad
Ingredients
For the Potato Patties:
- 1 potato (200g / 7 oz), diced
- Water (enough to cover potatoes)
- 1 onion, sliced
- 50g carrot (1.75 oz), shredded
- Olive oil (for cooking)
- 1 egg
- 2 tbsp flour (15g / 0.5 oz)
- 30g parmesan cheese (1 oz), grated
- 10g parsley (0.35 oz), chopped
- Salt (to taste)
- Black pepper (to taste)
- Paprika (to taste)
- Bread crumbs (for coating)
- Vegetable oil (for frying)
For the Pickled Cucumber Salad:
- 300g cucumber (10.5 oz), thinly sliced
- 1 tsp salt
- 1 tbsp soy sauce (15ml / 0.5 fl oz)
- 1/2 tsp rice vinegar (2.5ml / 0.08 fl oz)
- 1/2 tsp white sugar (2g / 0.07 oz)
- 1/2 tsp sesame oil (2.5ml / 0.08 fl oz)
- A pinch of salt
- 1 tsp ginger (2g / 0.07 oz), diced
- 1 tbsp white sesame seeds (10g / 0.35 oz), roasted
- 2 tbsp sour cream (30ml / 1 fl oz)
- 1 tbsp mayonnaise (15ml / 0.5 fl oz)
- 8g dill (0.28 oz), chopped
- 2 garlic cloves, minced
Instructions
Step 1: Prepare the Potato Patties
- Cook the Potatoes
- Dice the potato and place it in a pot. Cover with water and cook for 15 minutes on medium-high heat until tender. Drain the water and mash the potatoes.
- Cook the Vegetables
- In a pan over medium heat, heat some olive oil. Add the sliced onion and cook for 2 minutes. Add the shredded carrot and cook for an additional 3-5 minutes until tender. Add the cooked vegetables to the mashed potatoes and mix well.
- Prepare the Potato Mixture
- Add the egg, flour, grated parmesan cheese, chopped parsley, salt, black pepper, and paprika to the mashed potato mixture. Mix well to combine.
- Shape the Patties
- Scoop some of the potato mixture and shape it into a ball. Flatten slightly and coat in bread crumbs.
- Fry the Patties
- Heat vegetable oil in a pan over medium heat. Place the patties in the pan and fry for 3-5 minutes on each side until golden brown and crispy.
Step 2: Prepare the Pickled Cucumber Salad
- Pickle the Cucumbers
- Thinly slice the cucumber and place in a bowl. Add 1 tsp salt and let sit for at least 10 minutes. After 10 minutes, squeeze out the excess liquid from the cucumbers.
- Prepare the Dressing
- In a small bowl, mix soy sauce, rice vinegar, white sugar, sesame oil, and a pinch of salt. Add the diced ginger and roasted sesame seeds to the dressing.
- Mix the Salad
- Pour the dressing over the cucumbers and mix well.
- Prepare the Creamy Dressing
- In a separate bowl, mix sour cream, mayonnaise, chopped dill, and minced garlic until well combined.
Serving
Serve the crispy potato and vegetable patties hot with a side of the refreshing pickled cucumber salad. Drizzle some of the creamy dressing over the patties or serve it on the side for dipping.
Conclusion
Enjoy the delightful combination of crispy, flavorful potato patties and the fresh, tangy cucumber salad. This dish is perfect for a quick and delicious meal that everyone will love.