Soft and fluffy inside with a beautifully golden, crispy outside—these homemade potato patties are simple, delicious, and perfect for breakfast, snacks, or a side dish.
Ingredients
Makes 8 patties
- Potatoes – 500 g (about 4 medium)
- Cheddar or mozzarella cheese, grated – 100 g (1 cup)
- Egg – 1 large
- Cornstarch – 3 tbsp (24 g)
- Garlic – 2 cloves, finely minced
- Fresh parsley or cilantro – 2 tbsp, finely chopped
- Salt – 1 tsp
- Black pepper – ½ tsp
- Paprika – ½ tsp
- Onion powder – ½ tsp
- Cooking oil – 3–4 tbsp, for pan-frying
Step-by-Step Guide
1. Boil the potatoes
Peel the potatoes and cut them into equal-sized chunks. Place them in a pot and cover with water. Add a small pinch of salt.
Bring to a boil and cook for 15–20 minutes, or until the potatoes are completely tender.
2. Drain and mash
Drain the potatoes very well. Let them sit for 2–3 minutes so excess steam and moisture can escape.
Mash until smooth. Don’t leave large lumps.
3. Make the mixture
Add to the mashed potatoes:
- 100 g grated cheese
- 1 egg
- 3 tbsp cornstarch
- 2 minced garlic cloves
- 2 tbsp chopped parsley/cilantro
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp onion powder
Mix everything thoroughly until you have a soft, moldable mixture.
4. Shape the patties
Divide the mixture into 8 equal portions.
With lightly oiled hands, shape each portion into an oval patty about 1–1.5 cm thick, similar to the patties in the picture.
5. Chill
Place the shaped patties on a plate or tray and refrigerate for 20–30 minutes. This helps them hold their shape while cooking.
6. Heat the pan
Heat 3–4 tbsp oil in a large non-stick skillet over medium heat.
The oil should be hot but not smoking.
7. Cook the patties
Carefully place the patties in the pan, leaving a little space between them.
Cook for 3–4 minutes per side, or until deeply golden brown and crispy.
Don’t flip them too early—the first side should develop a firm golden crust before turning.
8. Drain and serve
Transfer the cooked patties to a paper-towel-lined plate to absorb excess oil.
Serve hot and crispy with ketchup, garlic sauce, sour cream, or your favorite dipping sauce.
⭐ Tips for Perfect Golden Patties
- Use starchy potatoes for the best texture.
- Make sure the boiled potatoes are well drained; excess moisture can make the patties fall apart.
- Refrigerating before frying helps them stay together.
- Cook over medium heat so the outside becomes golden without burning before the center gets hot.
- For an extra-cheesy center, place a small cube of mozzarella in the middle of each patty before shaping.
