On days when I fast or simply want something meatless, I often make these potato patties. I usually use white potatoes because they turn out fluffier. This is the kind of recipe that doesn't require much special preparation, just a few simple ingredients. If I have any boiled potatoes left over from another meal, I use those too. I love that they are soft on the inside and crispy on the outside if they get a nice crust.
Total time: 1 hour
Servings: 4-5
Difficulty: easy
Ingredients
1 kg white potatoes
1 medium onion
2-3 cloves of garlic
1 small bunch of parsley and/or dill
200 g breadcrumbs
70 g margarine (or another solid vegetable fat)
1 teaspoon salt
freshly ground pepper (to taste)
oil for frying (enough to cover the patties halfway or to submerge them)
Instructions
1. Wash the potatoes and boil them with their skins in cold water with a little salt. I let them cook for about 30-40 minutes until a fork goes in easily.
2. Remove the potatoes and let them cool enough to peel without burning yourself. Peel them and mash them while they are still warm. You can use a potato ricer, a large fork, or a meat grinder. I find that using a meat grinder gives the finest texture.
3. Chop the onion and garlic as finely as possible. I prefer to run them through the meat grinder along with the potatoes for a more homogeneous mixture. I chop the herbs at the end with a knife.
4. Place the mashed potatoes in a large bowl. Add the onion, garlic, herbs, breadcrumbs, diced or room-temperature margarine, salt, and pepper. Mix well with your hands or a wooden spoon. You should get a sticky mixture, but not liquid.
5. Wash your hands and form small patties, about the size of a larger walnut. Slightly damp hands help with shaping, so they don't stick too much to your skin.
6. Heat oil in a deep frying pan. Ideally, the oil should be enough to cover the patties at least halfway. Check if it's hot by dropping in a small piece of the mixture – if it sizzles immediately, it's ready.
7. Fry the patties over medium to high heat, gently turning them on both sides until they are nicely browned. Don’t overcrowd the pan to avoid lowering the oil temperature too much.
8. Remove them to a paper towel to absorb excess oil. They can be served warm or cold.
Why I make this recipe often
I like that they are easy to prepare and use common ingredients that I usually have at home. If I let them cool, they keep well in the fridge and can be packed for lunch or picnics. They are also great for when you have guests who are fasting, or as a quick snack alongside a salad.
Tips
- If you want them to be crispier, don’t rush the frying – give them time to form a crust.
- Don’t work with the mixture while it’s too hot; it’s harder to handle.
- If they seem too soft, add a little more breadcrumbs. If too hard, add a tablespoon or two of soft margarine or a little oil.
- Wet hands help prevent the mixture from sticking.
- Try not to turn them too often, as they can crumble while hot.
Substitutions
- Instead of breadcrumbs, you can use oat flour or even dried bread crumbs processed in a blender.
- Margarine can be replaced with sunflower oil, but the texture will be slightly different, less flaky.
- If you’re not fasting, butter works just as well.
Variations
- You can add finely grated carrot to the mixture for flavor and color.
- For a different flavor, other herbs work well: fresh thyme, lovage, or more dill.
- You can add some coarsely chopped seeds (pumpkin or sunflower) for texture.
- If you want a version with less oil, they can also be baked, brushed with a little oil and baked on parchment paper at 200°C for about 20-25 minutes, turning them halfway.
Serving ideas
- They are good on their own, cold, with homemade mustard or ketchup.
- They pair well with a green salad, tomatoes, or pickles.
- As an appetizer, you can serve them on a platter alongside other fasting patties or roasted vegetables.
- I’ve also enjoyed them with slightly spicy tomato sauce.
Frequently asked questions
Can they be frozen?
Yes, after frying, you can freeze them, preferably well cooled. When thawing, they can be reheated for a few minutes in the oven or in a pan with a little oil.
Can they be baked?
Yes, they bake well, but they will be less crispy. Brush them with a little oil, place them on parchment paper, and bake at 200°C, turning them halfway.
What type of potatoes is best?
White, starchy potatoes are the most suitable – they absorb flavors better and the mixture doesn’t turn out too wet.
Can I use raw grated potatoes?
I do not recommend this, as the mixture will be too wet and won’t hold together as well. The safest option is boiled potatoes with skins.
Can I reduce or omit the margarine?
You can, but the patties will be drier and may crumble more easily. If you want to reduce fat, just use a tablespoon of oil.
Nutritional values (for a medium serving, about 5-6 patties):
Calories: ~350 kcal
Protein: 6-7 g
Carbohydrates: 50-55 g
Fat: 12-14 g
Fiber: 5 g
Caloric value depends on how much oil they absorb during frying, but if you let them sit well on the paper towel, they won’t soak up too much.
Storage and reheating
They keep well in the fridge, in a closed container, for up to 3 days. To reheat, place them in a pan for a few minutes with a little oil, or in the oven on parchment paper at 180°C. They will get soggy in the microwave, but if you don’t mind, it’s a quick option. I don’t recommend keeping them at room temperature for more than a few hours, as they can become soft and are not as safe.
Total time: 1 hour
Servings: 4-5
Difficulty: easy
Ingredients
1 kg white potatoes
1 medium onion
2-3 cloves of garlic
1 small bunch of parsley and/or dill
200 g breadcrumbs
70 g margarine (or another solid vegetable fat)
1 teaspoon salt
freshly ground pepper (to taste)
oil for frying (enough to cover the patties halfway or to submerge them)
Instructions
1. Wash the potatoes and boil them with their skins in cold water with a little salt. I let them cook for about 30-40 minutes until a fork goes in easily.
2. Remove the potatoes and let them cool enough to peel without burning yourself. Peel them and mash them while they are still warm. You can use a potato ricer, a large fork, or a meat grinder. I find that using a meat grinder gives the finest texture.
3. Chop the onion and garlic as finely as possible. I prefer to run them through the meat grinder along with the potatoes for a more homogeneous mixture. I chop the herbs at the end with a knife.
4. Place the mashed potatoes in a large bowl. Add the onion, garlic, herbs, breadcrumbs, diced or room-temperature margarine, salt, and pepper. Mix well with your hands or a wooden spoon. You should get a sticky mixture, but not liquid.
5. Wash your hands and form small patties, about the size of a larger walnut. Slightly damp hands help with shaping, so they don't stick too much to your skin.
6. Heat oil in a deep frying pan. Ideally, the oil should be enough to cover the patties at least halfway. Check if it's hot by dropping in a small piece of the mixture – if it sizzles immediately, it's ready.
7. Fry the patties over medium to high heat, gently turning them on both sides until they are nicely browned. Don’t overcrowd the pan to avoid lowering the oil temperature too much.
8. Remove them to a paper towel to absorb excess oil. They can be served warm or cold.
Why I make this recipe often
I like that they are easy to prepare and use common ingredients that I usually have at home. If I let them cool, they keep well in the fridge and can be packed for lunch or picnics. They are also great for when you have guests who are fasting, or as a quick snack alongside a salad.
Tips
- If you want them to be crispier, don’t rush the frying – give them time to form a crust.
- Don’t work with the mixture while it’s too hot; it’s harder to handle.
- If they seem too soft, add a little more breadcrumbs. If too hard, add a tablespoon or two of soft margarine or a little oil.
- Wet hands help prevent the mixture from sticking.
- Try not to turn them too often, as they can crumble while hot.
Substitutions
- Instead of breadcrumbs, you can use oat flour or even dried bread crumbs processed in a blender.
- Margarine can be replaced with sunflower oil, but the texture will be slightly different, less flaky.
- If you’re not fasting, butter works just as well.
Variations
- You can add finely grated carrot to the mixture for flavor and color.
- For a different flavor, other herbs work well: fresh thyme, lovage, or more dill.
- You can add some coarsely chopped seeds (pumpkin or sunflower) for texture.
- If you want a version with less oil, they can also be baked, brushed with a little oil and baked on parchment paper at 200°C for about 20-25 minutes, turning them halfway.
Serving ideas
- They are good on their own, cold, with homemade mustard or ketchup.
- They pair well with a green salad, tomatoes, or pickles.
- As an appetizer, you can serve them on a platter alongside other fasting patties or roasted vegetables.
- I’ve also enjoyed them with slightly spicy tomato sauce.
Frequently asked questions
Can they be frozen?
Yes, after frying, you can freeze them, preferably well cooled. When thawing, they can be reheated for a few minutes in the oven or in a pan with a little oil.
Can they be baked?
Yes, they bake well, but they will be less crispy. Brush them with a little oil, place them on parchment paper, and bake at 200°C, turning them halfway.
What type of potatoes is best?
White, starchy potatoes are the most suitable – they absorb flavors better and the mixture doesn’t turn out too wet.
Can I use raw grated potatoes?
I do not recommend this, as the mixture will be too wet and won’t hold together as well. The safest option is boiled potatoes with skins.
Can I reduce or omit the margarine?
You can, but the patties will be drier and may crumble more easily. If you want to reduce fat, just use a tablespoon of oil.
Nutritional values (for a medium serving, about 5-6 patties):
Calories: ~350 kcal
Protein: 6-7 g
Carbohydrates: 50-55 g
Fat: 12-14 g
Fiber: 5 g
Caloric value depends on how much oil they absorb during frying, but if you let them sit well on the paper towel, they won’t soak up too much.
Storage and reheating
They keep well in the fridge, in a closed container, for up to 3 days. To reheat, place them in a pan for a few minutes with a little oil, or in the oven on parchment paper at 180°C. They will get soggy in the microwave, but if you don’t mind, it’s a quick option. I don’t recommend keeping them at room temperature for more than a few hours, as they can become soft and are not as safe.