Crispy Golden Vegetable Patties
Prep time: 20 mins | Cook time: 15 mins | Serves: 4-6
Ingredients
The Base:
4 large Potatoes, boiled, peeled, and mashed
1/2 cup Green Peas, steamed (fresh or frozen)
1/2 cup Carrots, finely diced and steamed
1/4 cup Corn kernels (optional)
2 tbsp Cilantro, fresh and finely chopped
The Binding & Texture:
1/2 cup Breadcrumbs (plus extra for coating if you want more crunch)
2 tbsp Cornstarch (for extra crispiness)
1 Egg (optional; use a splash of milk or a “flax egg” for a vegan version)
The Flavor:
1 tsp Garlic powder (or 2 cloves minced garlic)
1 tsp Onion powder
1/2 tsp Cumin powder
1/2 tsp Paprika or Chili flakes (adjust for heat)
Salt and Black pepper to taste
Oil for pan-frying (Neutral oil like vegetable or canola)
Instructions
Prep the Veggies: Ensure your boiled potatoes are mashed smoothly while still warm, but let them cool slightly before adding other ingredients so the mixture isn’t too sticky.
Combine: In a large mixing bowl, combine the mashed potatoes, steamed peas, carrots, cilantro, and all the spices.
Bind: Add the breadcrumbs, cornstarch, and egg. Mix thoroughly until the dough holds together. If it feels too wet, add another tablespoon of breadcrumbs.
Shape: Grease your hands with a little oil. Take a golf-ball-sized portion of the mixture and flatten it into a thick disc (about 1 inch thick), just like the ones in your photo.
Cook: Heat about 2–3 tablespoons of oil in a non-stick skillet over medium-high heat.
Sear: Place the patties in the pan (don’t overcrowd them). Fry for 3–4 minutes per side until they develop that deep, golden-brown crust.
Drain: Transfer to a plate lined with paper towels to remove excess oil.
Pro-Tips for Success
The “Soggy” Fix: If your veggies are very wet after steaming, pat them dry with a paper towel before adding them to the potatoes. Excess moisture is the enemy of a crispy patty.
Air Fryer Version: Lightly spray the patties with oil and air fry at 200°C (400°F) for 12–15 minutes, flipping halfway through.
Serving Suggestion: These go perfectly with a spicy yogurt dip, mint chutney, or even inside a bun as a veggie burger.
