Potato Patties

Potato Patties Recipe

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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.

See Also: Baked Potato Wedges Recipe

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.

Potato Patties Recipe

Potato Patties Recipe

Potato Patties Recipe

This is a great meatless recipe for using up the leftover potatoes in your pantry.


  • 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


  1. 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.
  2. 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.
  3. 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.