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Easy Potato and Veggie Patties

Too many potatoes about to turn green?

When you have too many potatoes that aren’t looking so fresh anymore, or when you have simply boiled more than you thought you needed, don’t throw them away!

These easy to make potato and vegetable patties are a great go-to snack, meal made for the week, or a substitute for a burger patty. Not only can you use up your leftover potatoes, but see what other vegetables you can also add.

Serve with chutney or hummus, or eat as a burger. These patties are a great way to use up all your leftover vegetables, so try them out and see how you can waste less of your food!

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40 Min.
Medium
Aging

Ingredients

Serves 6
500g potatoes, boiled and mashed
180g breadcrumbs
20g fresh ginger, peeled and minced
100ml vegetable oil
2 eggs
1 carrot, grated
1 medium sized onion, finely chopped
1 serrano chilli, stemmed and minced
½ bell pepper, finely chopped
Fresh coriander/cilantro chopped
Salt
Paprika

Method

Prepare your ingredients, a greased plate, and a greased baking tray.

Blend carrot, pepper, onion, coriander, ginger.

Place mix aside for a moment.

Scoop mashed potatoes into a bowl.

Add 100g of the breadcrumbs to the mashed potatoes.

Mix potato mixture lightly.

Add vegetable mix to potatoes.

Add chopped paprika to mix.

Add salt.

Add chilli power.

Mix well.

Divide into 12 hand-shaped balls.

Press down to form a patty on the greased plate. Chill for 30 minutes. Preheat your oven to 200°C.

Beat the eggs until smooth then cover the patties in the beaten egg mixture.

Roll patties in breadcrumbs.

Bake the patties for 20 minutes or until they are golden brown. Unused patties can be refrigerated in airtight containers. The patties will stay fresh for 3-4 days. You can also freeze them in wrapped in film to stay frozen fresh for 3 months.

Prepare your burger toppings.

Add your potato and veggie patties and enjoy!

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