Ready for a meatless Monday? These potato and corn patties are a perfect meat replacement that will get you full long after lunch! They are extremely easy to prepare and they taste juuust YUMMY.
They are rich in fiber, thanks to all the veggies, and have a decent amount of proteins brought by an egg and yogurt dip.
Not ready for a meatless Monday? Potato and corn patties are still a great option for a side dish along with your favorite steak or a fish fillet! These golden patties won’t disappoint even if you are looking for an option for a creative appetizer! Just try not to eat too many (not so easy), otherwise, you’ll want to skip your main dish.
If you want them soft on the inside and crispy on the outside, make sure you serve them freshly pan-fried. But if you prefer a healthier option, you can also oven-bake them and they will still taste wonderful.
Want them vegan? No problem! Just skip the egg and use ‘flaxseed egg’ instead!*
I promise you will just love these any-time-of-the-day patties!
Preparation tips:
- How to make ‘flaxseed egg’: mix one tbsp of ground flaxseed with 2 tbsp of water and leave stand for about 10 minutes. Pour in the potato mixture and mix well to combine!
- If you find the mixture to be too dry or disassembling, add an additional egg.
- If you prefer to oven-bake the patties, place parchment paper over a baking tray, sprinkle with 2 tbsp oil and then place the patties on top. Bake on 200oC until golden brown.
Ingredients
- 1kg potatoes
- 1 cup corn kernels (either canned or frozen)
- 1 cup plain breadcrumbs
- 1/3 cup yellow cornmeal
- 1 large egg or a ‘flaxseed egg’ for a vegan version*
- 2 spring onions
- ¼ bunch parsley or cilantro
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1/3 cup vegetable oil for frying (or 2 tbsp oil for oven-baking)
- For the garlic yoghurt dip:
- 2 cloves garlic
- 1 cup Greek yogurt
- ¼ bunch parsley or cilantro
Instructions
- First cook the potatoes by either microwaving them on high for 5 minutes or boiling them in water for about half an hour. Check doneness with a toothpick, then cool in cold water and peel off the skin. Transfer to a larger bowl and mash the potatoes well
- Chop the parsley, cut the spring onions and add to the bowl with potatoes, together with breadcrumbs, cornmeal, egg, cumin, salt, and pepper. Mix well to combine. Let stand for about 15 minutes.
- In the meantime, prepare the garlic yoghurt dip by chopping the parsley and garlic and mixing them with Greek yoghurt.
- Take about 2 tbsp of the mixture and make medium-sized patties about 1cm thick. Fry them uncovered in hot oil until golden brown on both sides, about 2-3 minutes each side.
- Serve warm with garlic and yogurt dip on the side!
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