Imported from Instagram
Crispy Potato Veggie Patties
Thin, crispy vegetable patties made with partially cooked russet potatoes, carrots, green onion, cheddar, and savory seasonings. They are fried until deeply golden and served hot with spicy Kewpie sauce.
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Ingredients
- 3 Russet potatoes (Large; partially boiled, cooled, and grated using the large holes of a box grater)
- 2 Carrots (Large; partially boiled, cooled, and grated)
- 0.5 cup Green onion (Finely diced)
- 0.5 Small onion (Grated and squeezed dry)
- 4 tbsp Cornstarch
- 4 oz Sharp cheddar cheese (Shredded)
- 1 tsp Black pepper
- 1.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 1 tsp Chicken powder
- Salt (To taste)
- Oil (For frying; use a generous layer in the skillet)
- Spicy Kewpie sauce (For serving; amount not specified)
Steps
- 1
Partially boil the potatoes and carrots for about 10 minutes, until they are just half cooked. They should remain firm and not be easily mashable.
- 2
Drain the potatoes and carrots, then let them cool enough to handle safely.
- 3
Grate the cooled potatoes and carrots using the large holes of a box grater.
- 4
Add the grated potatoes and carrots to a bowl with the diced green onion, grated and squeezed-dry onion, shredded cheddar, cornstarch, salt, black pepper, garlic powder, onion powder, and chicken powder.
- 5
Mix gently until the ingredients are evenly combined. Do not overmix or mash the potatoes; the mixture should retain some texture.
- 6
Take portions of the mixture and firmly press them into thin, round patties. Press the patties firmly so they hold together during frying.
- 7
Heat a generous layer of oil in a skillet over medium to medium-high heat.
- 8
Once the oil is hot, carefully add the patties to the skillet.
- 9
Fry the patties for about 3–4 minutes per side, until deeply golden and crispy. Do not flip them too early; allow the first side to form a crust before turning.
- 10
Transfer the cooked patties to a wire rack or paper-towel-lined plate to drain, and serve hot with spicy Kewpie sauce.
Notes
The source lists the potatoes as shredded in the ingredients, then instructs partially boiling, cooling, and grating them. Follow the method's sequence. The amount of frying oil and spicy Kewpie sauce is not specified. No oven temperature or exact patty count is provided.
Nutrition per serving
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