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Potato Patties

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These Potato Patties are a delightful twist on traditional appetizers, combining the comfort of mashed potatoes with the earthy, aromatic punch of Indian-inspired spices. The outer layer is tender yet crisp when pan-fried, while the interior offers a rich, textured filling made from boiled yellow split peas, fresh onions, and toasted fenugreek seeds. A hint of green chili adds a gentle warmth that balances the mild potato perfectly. Ideal for potlucks, dinner parties, or as a hearty vegetarian starter, these patties hold together beautifully and offer a satisfying crunch in every bite. They are simple to assemble but impressive enough to serve as a show-stopping vegan option for any gathering.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 124.6
Dietary: Gluten-free, Vegan, Vegetarian
Description
These Potato Patties are a delightful twist on traditional appetizers, combining the comfort of mashed potatoes with the earthy, aromatic punch of Indian-inspired spices. The outer layer is tender yet crisp when pan-fried, while the interior offers a rich, textured filling made from boiled yellow split peas, fresh onions, and toasted fenugreek seeds. A hint of green chili adds a gentle warmth that balances the mild potato perfectly. Ideal for potlucks, dinner parties, or as a hearty vegetarian starter, these patties hold together beautifully and offer a satisfying crunch in every bite. They are simple to assemble but impressive enough to serve as a show-stopping vegan option for any gathering.
Ingredients
  • 6 md Potatoes
  • 5 ea Fenugreek seeds
  • 3 tablespoon Yellow split peas
  • 2 tablespoon Chopped onions
Directions
  1. 1
    Peel the potatoes and boil them in salted water until tender enough to mash easily.
  2. 2
    While potatoes are cooking, rinse the yellow split peas and boil them in 3 cups of water with a pinch of salt for 15 minutes, or until tender.
  3. 3
    Drain the split peas thoroughly, ensuring all excess water is removed, and set aside in a covered bowl to cool slightly.
  4. 4
    Heat oil in a skillet over medium heat until very hot, then add the fenugreek seeds.
  5. 5
    Toast the fenugreek seeds until they change color, then add the chopped onions and fry for 2 minutes until they begin to brown.
  6. 6
    Stir in the parsley and fresh green chili, cooking for another 2 minutes until fragrant.
  7. 7
    Add the drained split pea mixture to the skillet, seasoning with more salt if desired.
  8. 8
    Cook the mixture, stirring constantly, for about 5 minutes until all moisture has evaporated and it forms a cohesive lump.
  9. 9
    Cover the skillet and set the split pea mixture aside to cool.
  10. 10
    Drain the boiled potatoes and mash them with a fork or hand masher until mostly smooth, leaving a few small lumps for texture.
  11. 11
    Season the mashed potatoes with salt and mix thoroughly.
  12. 12
    Divide the mashed potatoes into 12 equal-sized balls and divide the split pea mixture into 12 equal portions.
  13. 13
    Flatten a potato ball in your palm, place a portion of the split pea filling in the center, and enclose it by rolling the potato around the filling.
  14. 14
    Gently flatten the stuffed ball into a patty shape, ensuring the filling is fully sealed inside.
  15. 15
    Repeat the process with the remaining potato and filling portions.
  16. 16
    Coat the bottom of a clean skillet with a small amount of oil and heat over medium-low flame.
  17. 17
    Place no more than two patties in the skillet at a time to avoid overcrowding.
  18. 18
    Cook the patties for 7 minutes on the first side, checking gently to ensure they are browning.
  19. 19
    Carefully flip the patties and cook for another 7 to 8 minutes on the second side until reddish-brown and crisp.
  20. 20
    Maintain fairly low heat throughout frying to prevent burning while allowing the interior to heat through.
  21. 21
    Transfer cooked patties to a plate and keep warm while finishing the remaining batches.
  22. 22
    Serve the potato patties warm, optionally accompanied by chutney or your favorite dipping sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 124.6kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.6mg1%
Total Carbohydrate 27.1g10%
Dietary Fiber 3.9g16%
Sugars 1.8g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

If fenugreek seeds are unavailable, you can substitute with a pinch of cumin or fennel seeds for a similar earthy aroma. Parsley can be replaced with cilantro for a different flavor profile.

Ensure the split pea filling is completely dry before stuffing; excess moisture can cause the patties to break apart during frying. Keep the heat low and steady to ensure the potatoes cook through without burning the exterior.

Keywords: potato, patties, split peas, fenugreek, vegan, vegetarian, appetizer, stuffed, crispy, pan-fried, indian-inspired, party food, plant-based, comfort food, onion, chili, herbs
Read it online: https://www.chefs-mate.com/recipe/potato-patties/