Introduction:

Use these as a light snack or pair them with a dish – these potato and vegetable patties are incredibly versatile.. The patties are made from mashed potatoes mixed with a variety of vegetables which are then shallow-fried till golden brown. These patties makes an excellent starter during gatherings or tea-time snacks during picnics.

 

 

Ingredients:

• 3 medium sized potatoes (boiled and mashed)
• 0.5 cups of grated carrots
• 0.25 cup of finely cut green beans
• 0.25 cups of green peas (boiled)
• 1 small sized onion (finely chopped)
• 2 finely chopped green chilies (optional)
• 2 tablespoons of chopped coriander leaves
• 1 teaspoon of ginger-garlic paste
• 1 teaspoon of cumin seeds
• 0.5 teaspoon of turmeric powder
• 1 teaspoon of garam masala or curry powder
• Salt to taste
• 2 to 3 tablespoons of breadcrumbs or crushed cornflakes (Coated in Cornflakes)
• 2 to 3 tablespoons of all purpose flour (for binding)
• Shallow frying oil

 

 

Instructions:

Step 1 Details:

Step 1: Putting the Mix Together
Putting together the mix is quite simple. First, add boiled potatoes together with all the vegetables, chopped onion, green chilies and coriander leaves in a large mixing bowl.
Set the above mixture aside and grab another bowl. Add over the rest of the ingredients one by one with the last ingredient being the breadcrumbs.
Combine each element thoroughly after adding them together. Once the dry mixture has been thoroughly combined, add in the flour. This ought to assist with fastening everything together.

To make patties, the mixture must be pliable but firm. The mixture should not be sticky or wet.

Step 2 Details:

Step 2: Shaping the Patties Portion the mixture into equal sized parts and then start rolling them to desired shape (oval or round). Each of the patties should be around half an inch thick.

Lightly coat each patty in additional breadcrumbs to enhance their crispness.

 

 

Hints for Success:

Potatoes should be completely cooled off before mashing to avoid a mushy consistency.

If necessary, squeeze out extra liquid from vegetables such as carrots.

Avoid overcrowding the frying pan — split into multiple batches for uniform browning.

For optimal results with less oil, a non-stick frying pan is recommended.

 

 

Health Benefits:

Vegetables and potatoes offer significant amounts of fiber.

Minimal fat if shallow- or air-fried.

Suitable for vegetarians and easily made vegan without dairy-based binding agents.

Provides good amounts of vitamin A, potassium, and antioxidants.

 

 

Nutritional Information (Per Patty):

(Approximate values when shallow-fried)

Calories: 120 kcal

Protein: 2.5 g

Carbohydrates: 18 g

Fat: 4.5 g

Fiber: 2.2 g

Sodium: 180 mg

 

 

 

Variations and Substitutions:

Air-Fryer Option: Preheat to 180°C (350°F) and cook for 10–12 mins, flipping halfway.

Add Cheese: Stir grated cheese into the batter or fill patties for an oozy center.

Gluten-Free: Substitute rice or chickpea flour as glue, and use gluten-free breadcrumbs.

Sweet Potato Alternative: Swap potatoes for sweet potatoes to make it sweeter and healthier.

Spicy Twist: Integrate red chili flakes or hot sauce into the batter.

 

 

 

Conclusion:

The crunch of these vegetable patties speaks for themself. They these patties can be enjoyed on any occasion, plus can be made from any vegetables of your choosing. For added flavor, add garlic mayo or mint chutney soy sause and serve while hot. You will be the best host ever with this dish for sure!