These Crispy Veggie Potato Patties are a delicious and nutritious snack or appetizer, perfect for any occasion. Combining the comfort of mashed potatoes with a variety of colorful vegetables, these patties are crispy on the outside and soft on the inside. They’re easy to make, customizable, and can be served with chutney, yogurt, or your favorite dipping sauce. Whether you’re looking for a light meal or a tasty treat to serve at parties, these patties will surely be a hit with everyone!
Ingredients:
For the Patties:
- 3 medium potatoes, boiled and mashed
- 1/2 cup peas (fresh or frozen)
- 1/2 cup grated carrots
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped bell peppers (red, yellow, or green)
- 1/4 cup chopped coriander (cilantro)
- 1 green chili, finely chopped (optional, adjust to taste)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala or chaat masala
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup breadcrumbs (for binding)
- 2 tablespoons rice flour or all-purpose flour (optional, for extra binding)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
For Coating:
- 1/2 cup breadcrumbs or panko
- 1-2 tablespoons oil for shallow frying
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Instructions:
1. Prepare the Vegetables:
- Boil the potatoes until soft, then peel and mash them thoroughly in a large bowl.
- Cook the peas (if using frozen, just thaw them) and set them aside.
- Grate the carrots and chop the onions, bell peppers, and cilantro finely.
2. Make the Patty Mixture:
- To the mashed potatoes, add the grated carrots, chopped onions, bell peppers, peas, green chili, and cilantro.
- Add all the spices: cumin powder, coriander powder, turmeric, garam masala (or chaat masala), salt, and black pepper.
- Add the ginger-garlic paste and lemon juice, and mix everything well.
- Add the breadcrumbs and rice flour (or all-purpose flour) to bind the mixture. If the mixture feels too sticky, add a little more breadcrumbs or flour. The consistency should be firm enough to shape into patties.
3. Shape the Patties:
- Wet your hands slightly and take a portion of the mixture, rolling it into a ball and then flattening it into a round patty shape. You can make them bite-sized or larger, depending on your preference.
4. Coat the Patties:
- Spread breadcrumbs or panko on a plate and gently coat each patty with the breadcrumbs, pressing lightly to ensure the crumbs stick well.
5. Shallow Fry the Patties:
- Heat 1-2 tablespoons of oil in a non-stick pan or skillet over medium heat.
- Once the oil is hot, carefully place the patties in the pan. Do not overcrowd the pan; fry in batches if necessary.
- Fry for 3-4 minutes on each side, or until golden brown and crispy. Flip carefully to avoid breaking the patties.
- Once cooked, place the patties on a paper towel to absorb excess oil.
6. Serve:
- Serve the crispy veggie potato patties hot with your favorite chutney (mint chutney, tamarind chutney) or a dollop of yogurt.
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Tips:
- For extra crispiness, you can refrigerate the patties for 15-20 minutes before frying. This helps them hold their shape better.
- You can also bake these patties in the oven for a healthier alternative: Preheat the oven to 375°F (190°C) and bake for 20-25 minutes, flipping halfway through.
- For added flavor, you can experiment by adding other veggies like corn, spinach, or mushrooms to the mixture.
Enjoy your crispy, golden potato patties packed with flavorful veggies!
