Vegetable Potato Patties

Crispy Outside • Soft Inside • Budget-Friendly

Perfect as a snack, side dish, or light meal!

📝 Ingredients (Makes 8–10 patties)

• 3 large potatoes, boiled & mashed

• ½ cup carrot, finely grated

• ½ cup cabbage or zucchini, finely shredded (squeezed dry)

• ¼ cup onion, finely chopped

• 2 tbsp fresh parsley or cilantro, chopped

• 1 egg (or 2 tbsp flour for egg-free version)

• ½ cup breadcrumbs (plus more for coating if desired)

• ½ tsp garlic powder

• ½ tsp paprika

• Salt & black pepper to taste

• 2–3 tbsp oil for frying

👩‍🍳 Instructions

1️⃣ Prepare Potatoes

Boil potatoes until fork-tender.
Drain well and mash until smooth. Let cool slightly.

2️⃣ Mix the Filling

In a large bowl combine:

• Mashed potatoes

• Carrot

• Cabbage or zucchini (well squeezed)

• Onion

• Herbs

• Egg

• Breadcrumbs

• Garlic powder, paprika, salt & pepper

Mix until well combined. If mixture is too soft, add more breadcrumbs.

3️⃣ Shape Patties

Form into small round or oval patties (about ½ inch thick).
Optional: Coat lightly in extra breadcrumbs for extra crispiness.

4️⃣ Cook

Pan-Fry (Best Texture):
Heat oil in a skillet over medium heat.
Cook 3–4 minutes per side until golden brown and crispy.

Bake (Healthier Option):
Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

Air Fryer:
375°F (190°C) for 12–15 minutes, flipping halfway.