Herb Mashed Potato Patties

This dish features cooked mashed potatoes mixed with fresh herbs, formed into small patties and pan-fried until golden and crispy on the edges. The final patties have a tender interior with a crunchy exterior and aromatic herbal flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: European

Calories: 180

Ingredients Equipment Method Notes

Ingredients

4 cups mashed potatoes preferably cooled
2 tablespoons butter for mixing and frying
2 tablespoons fresh parsley chopped
1 tablespoon fresh thyme chopped
to taste salt
to taste black pepper
1 egg large egg to help bind the mixture

Equipment

Mixing bowl
Non-stick skillet
Spatula
Fork or potato masher
Plate or tray

Method

Place the cooked mashed potatoes in a large mixing bowl and add the chopped parsley, thyme, salt, pepper, and the egg. Mix everything together until well combined, creating a sticky, fragrant potato mixture.
Use your hands or a spoon to portion out about 1/4 cup of the mixture and gently shape it into a round patty, about 1/2 inch thick. Repeat with the remaining mixture.
Heat a non-stick skillet over medium heat and melt a tablespoon of butter. Once the butter begins to shimmer and foam, carefully place the patties in the pan, leaving space between each.
Cook the patties for 3-4 minutes on each side, until they develop a golden-brown crust and feel crispy when gently pressed with a spatula.
Flip the patties carefully using a spatula, ensuring they stay intact and brown evenly on both sides.
Once golden and crisp, transfer the patties to a plate lined with paper towels to drain any excess butter.
Serve the herb mashed potato patties hot, perhaps with a squeeze of lemon or additional herbs for freshness.

Notes

Make sure the mashed potatoes are cooled before mixing to prevent a runny consistency. Adjust the herbs to your taste, and don’t overcrowd the skillet to ensure a crispy crust.