Inspired by videovegetarian mainsfried
Crispy Potato and Egg Patties
Crispy Potato and Egg Patties is a vegetarian mains from Rezept hub, built around Potato Patties, Eggs, Potatoes. Ready in 1 hour 5 minutes.
Crispy Potato and Egg Patties is a vegetarian mains from Rezept hub, built around Potato Patties, Eggs, Potatoes. Ready in 1 hour 5 minutes.
30 min
Prep time
35 min
Cook time
1 hr 5 min
Total time
4 servings
Yield
Ingredients
18 ingredientsPer serving450 kcal
- Fat
- 30g
- Carbs
- 35g
- Protein
- 10g
Whole recipe (4 servings): 1800 kcal
- POTATO PATTIES
- 2 eggs
- 5 potatoes
- 1 carrot
- 1 bunch parsley, chopped
- 50 g butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 5 tbsp cornflour
- 1 cup plain flour, for coating
- Vegetable oil, for frying
- Breadcrumbs, for coating
- Salt, to taste
- Black pepper, to taste
- PICKLE DILL SAUCE
- 150 g sour cream
- 2 tbsp mayonnaise
- 2 pickled cucumbers, finely diced
- Dill, finely chopped
- 1 garlic clove, crushed
Method
20 steps- Boil the potatoes in salted water until tender.
- Drain and leave them to cool slightly.
- Mash the potatoes until smooth.
- Finely chop the onion, carrot and garlic.
- Melt the butter in a frying pan.
- Sauté the onion, carrot and garlic until softened.
- Mix the sautéed vegetables into the mashed potatoes.
- Add one egg, parsley, cornflour, salt and black pepper.
- Mix until the mixture is firm enough to shape.
- Divide into small patties.
- Place the flour in one bowl.
- Beat the remaining egg in a second bowl.
- Place the breadcrumbs in a third bowl.
- Coat each patty in flour, then egg, then breadcrumbs.
- Heat vegetable oil in a frying pan.
- Fry the patties on both sides until crisp and golden.
- Drain briefly on kitchen paper.
- Mix the sour cream, mayonnaise, pickled cucumbers, dill and garlic.
- Season the sauce with salt and black pepper.
- Serve the hot patties with the pickle dill sauce.
Recipe inspiration
Inspired by Rezept hub
Estimated nutrition
Per serving: 450 calories
Fat: 30 g · Carbs: 35 g · Protein: 10 g
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