Note: First posted in Oct 2007, updated in Dec 2013 with new photos and improved recipe.
This is a great recipe for using up the leftover potatoes in your pantry. I call this the pantry staple patty, as all the ingredients that go into this potato patty (carrot, onion, scallions, egg, flour) are common pantry ingredients. This goes well as a meatless and simple meal on its own, or as a side dish. I usually eat this with some sour cream and chopped chives.
This is a great meatless recipe for using up the leftover potatoes in your pantry.
Prep Time:20 mins
Cook Time:20 mins
3 russet potatoes peeled and quartered
1 onion finely chopped
2 tbsp finely chopped carrots
2 tbsp finely chopped scallions
1 egg beaten
2 tbsp plain flour sifted
1/8 tsp salt
freshly cracked black pepper to taste
1/4 cup vegetable oil
2 tbsp sour cream to serve
Place potatoes in a pot of water with 1/2 tsp salt added. Bring to boil, then simmer potatoes for 12 minutes, or until a fork can pierce the potato easily.
Drain the potatoes and mash them using a potato ricer. Combine potato with the rest of the ingredients except vegetable oil in a mixing bowl. Mould 1 heaped tablespoon of potato mixture into a ball and gently flatten it to make a patty. Repeat until all the potato mixture is used up.
Heat frying pan with vegetable oil. Cook potato patties in batches, 2-3 minutes on each side until lightly golden brown, then turn over with a spatula to cook the other side. Drain the excess oil on tempura papers or kitchen paper towels and serve with some sour cream.