Pair of Potato Patties

Inspired by Deb Wise, Cooking Light. March 2012potato-patties

Okay I made more than a pair, but I made them for a pair of people; me and my boyfriend . It is not always easy cooking for two; by the time you have chopped peeled, boiled, baked, steamed, or fried  you usually have a lot left over. This isn’t always a bad thing, but it gets tiring to eat the same thing several days in a row.

This week I made vegetarian potato patties, and although a lot of work, they were seriously tasty.

What You Need

  • 2 Yukon gold potatoes, peeled and chopped
  • small handful (expensive!) of chanterelle mushrooms
  • large handful of white mushrooms
  • 1 large leek, white and light green parts
  • handful of Gruyèree cheese, shredded
  • handful of fresh Parmesan  cheese, shredded 
  • 1 egg, separated
  • salt & pepper
  • flour
  • panko
  • olive oil
  • vegetable oil

Looks something like this:


What To Do

  1. Get the potatoes boiling away in some slated water. Cook until tender.
  2. In the mean time, finely chop your mushrooms and leek. Add to a pan and coat in olive oil. Sauté for 5 minuets, stirring occasionally.
  3. Drain the potatoes and mash.
  4. Add in the mushroom mixture. Add Gruyère and Parmesan, salt, pepper, and egg yolk; stir until blended. Place in the fridge to cool and firm up.
  5. In the mean time, mix egg white with 2 tbs of water and whisk. Place on a shallow plate.
  6. Also on a shallow plate, lay out flour and panko for coating.
  7. Heat vegetable oil in a pan to medium-high.
  8. Shape potato mixture into 6 (2-inch) round patties.
  9. Dredge the patties in flour, then egg mixture, then in panko.
  10. Fry patties until golden brown on each side.


The Gruyèree and chanterelles add a lot of deep earthy flavours, and the panko batter provided a delicious crispy crunch. I’m actually kinda sad there aren’t any leftovers this time.

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