Potato Patties

Crispy on the outside and soft on the inside – these potato patties are so delicious, especially with the yogurt garlic dip. I couldn’t stop eating them. These potato patties make a great side dish for the holidays or even for an everyday meal. You can also make smaller patties and serve them as appetizers.

You can also make these potato patties with leftover mashed potatoes. Leftovers can be refrigerated and reheated throughout the week.

I hope you give them a try! Let me know how you like them, I would love to hear from you!

What you need

2 lbs potatoes, boiled, peeled and mashed

2 medium carrots, peeled and finely shredded

2 small yellow onions, finely chopped

2 eggs

1/2 cup feta cheese, crumbled

1/2 cup cheese, shredded

6 Tbsp Gluten Free flour (I used Bob’s Red Mill 1-to-1 Gluten Free flour)

4 tsp chubritsa (Bulgarian spice), or Italian seasoning

salt and pepper

Preparation

Heat olive oil over medium-high heat and cook finely chopped onion and finely shredded carrots. Season with salt and pepper. You can add 1 – 2 Tbsp water to the skillet and cover with a lid. Cook vegetables until they are tender.

In the large mixing bowl add mashed potatoes, cooked onion, carrots, crumbled feta cheese and shredded cheese and season with chubritsa or Italian seasoning, salt, and pepper.
Whisk the 2 eggs SEPARATELY in two small bowls. Add 1 egg to the potato mixture and mix well. Form small potato patties, dip in the second whisked egg and then dredge in the gluten-free flour.

Heat olive oil over medium heat. Working in batches, fry potato patties in the hot oil, until golden brown, and turn the patties on the other side. Add olive oil as needed for each new batch.

Place cooked patties on a plate and serve warm. You can serve these patties with the yogurt mayonnaise garlic dip from this recipe.

How To Make Potato Patties

Potato Patties

These crispy on the outside and soft on the inside potato patties are quickly done and super delicious. I like to serve them with yogurt garlic dip. Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Ingredients  

• 2 lbs potatoes
• 2 medium carrots, peeled and finely shredded
• 2 small yellow onions, finely chopped
• 2 eggs
• ½ cup feta cheese, crumbled
• ½ cup cheese, shredded
• 6 Tablespoon Gluten Free flour, I used Bob’s Red Mill 1-to-1 Gluten Free flour
• 4 teaspoon chubritsa, Bulgarian spice, optional
• salt and pepper
• fresh dill

Instructions 

• Heat olive oil over medium-high heat and cook finely chopped onion and finely shredded carrots. Season with salt and pepper. You can add 1 – 2 Tbsp water to the skillet and cover with a lid. Cook vegetables until they are tender.
• In the large mixing bowl add mashed potatoes, cooked onion, carrots, crumbled feta cheese and shredded cheese and season with chubritsa or Italian seasoning, salt, and pepper.
• Whisk the 2 eggs SEPARATELY in two small bowls. Add 1 egg to the potato mixture and mix well. Form small potato patties, dip in the second whisked egg and then dredge in the gluten free flour.
• Heat olive oil over medium heat. Working in batches, fry potato patties in the hot oil, until golden brown, and turn the patties on the other side. Add olive oil as needed for each new batch.
• Place cooked patties on a plate and serve warm. You can serve these patties with the yogurt mayonnaise garlic dip from this recipe.

Video

Nutrition

• Serving: 174 g
• Calories: 161 kcal
• Carbohydrates: 21.6 g
• Protein: 6.7 g
• Fat: 5.6 g
• Saturated Fat: 3.3 g
• Polyunsaturated Fat: 2.3 g
• Cholesterol: 57 mg
• Sodium: 329 mg
• Fiber: 3.5 g
• Sugar: 3.3 g

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.