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Freshly Picked

Spiced Potato Patties Recipe

This recipe is rated 4.5 out of 5.

Healthy choice

Gluten-free option

Soy-free option

Nut-free option

Budget friendly

Freshly Picked

Easy peasy

Entertaining

Lazy dinners

Snacks
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spiced potatoes patties on plate with herbs on top and dips on side
spiced potatoes patties on plate with herbs on top and dips on side
spiced potatoes patties on plate with herbs on top

Is it a hash brown? A ball of stuffing? A dumpling, a fritter? It doesn’t matter. Just do it. Make these babies for breakfast, lunch, dinner, or snack time — and relish their rich depth of flavour and scrumptious crispy-fluffy textures!

You will need

Serves 4

  • 500g medium Dutch creams
  • 3 tablespoons extra virgin olive oil
  • 3 red onions, diced
  • 1 teaspoon ginger, minced
  • 2 garlic cloves, minced
  • 1 green chilli, finely diced
  • 250g frozen peas
  • 1/2 lemon, juice only
  • 2 teaspoons garam masala
  • 1 teaspoon sugar
  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon salt

To serve

  • Handful of fresh coriander sprigs
  • Coconut yoghurt, natural flavour
  • Tomato chutney

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Directions

15 mins to prep

30 mins to cook

  1. Step 1

    Boil potatoes in their skin for 20 minutes or until tender. Set aside to cool.

  2. Step 2

    Add diced onions to a hot pan with grapeseed oil over medium-high heat. Add ginger, garlic and chilli and caramelise for 10 minutes.

  3. Step 3

    Remove from heat and add peas, lemon juice, garam masala, sugar, cumin seeds, and salt.

  4. Step 4

    Mash the cooled potatoes, then stir in the onion mixture, mixing well to combine, and season with salt.

  5. Step 5

    Portion the potato mixture into equal portions (about 1/3 cup for each), pressing out any air bubbles as you form them into sort of patties.

  6. Step 6

    Add oil to a frypan over medium-low heat. Fry the patties in batches for 5 minutes or until golden brown and crispy on both sides. Transfer to a paper towel to drain the excess oil, and repeat until you’ve used all the mixture!

  7. Step 7

    Sprinkle over some coriander leaves and serve with your favourite tomato chutney and coconut yoghurt :)

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