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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.
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Table of Contents
How To Make Potato Patties
Potato Patties
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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.
Good recipe
Now I know what to do when we have left over potatoes! These look great!
I can have potatoes anytime and in any form. These potato patties look extremely appetizing and delicious 🙂
Wow! The crunchy outside and soft middle totally sold me. These look amazing! I’m going to make them! Yum!!