These are pan-sized potato patties made from mashed spuds, egg, breadcrumbs, dill, and scallion — then fried until the outside is crisp and golden. They work as a meat-free burger patty on a bun or as a standalone meal with a dipping sauce on the side. The whole thing comes together in 35 minutes, and the ingredient list is mostly pantry staples.
Ingredient notes
- Meatball seasoning: This is a pre-mixed blend (common in Middle Eastern and European grocery stores) that typically includes cumin, black pepper, allspice, and coriander. If you can’t find it, mix equal parts cumin and black pepper with a pinch of allspice and you’re close enough.
- Sunflower oil: Used for deep-frying here because of its high smoke point and neutral flavor. Vegetable oil or canola oil are direct swaps — don’t use olive oil for the frying bath, only the small amount called for in the recipe.
- Fresh dill: Dried dill works in a pinch but use about one-third the amount. The fresh version gives the patties noticeably more flavor.
- Tomato paste: Just one teaspoon, but it adds a little depth and color to the mix. Don’t skip it.
The short version of why this works
Two things make or break this recipe. First, starting the potatoes in cold water and bringing them up to a boil slowly keeps the starch distributed evenly through the flesh — rush it with hot water and the outside turns gluey while the center stays hard. Second, not over-mashing the potatoes matters more than it sounds: small chunks in the mix give the finished patty some texture and help it hold together in the oil without turning dense. A patty that’s completely smooth tends to be gummy in the middle even when the outside looks done.
Mistakes to avoid
- Shaping patties that are too thick: Keep them to about half an inch thick. A thick patty takes longer to heat through, which means the outside over-browns before the center is fully cooked. Flatten them firmly when you shape them.
- Frying in oil that isn’t hot enough: If the oil isn’t properly heated before the patties go in, they absorb oil instead of frying. Drop a small piece of the mix in first — it should sizzle immediately and float within a few seconds.
- Skipping the drain step: Resting the fried patties on a paper towel for at least a minute makes a real difference to the texture. Skipping it leaves the crust soft and greasy.
- Adding the butter straight from the fridge: Cold butter doesn’t incorporate into the potato mix evenly. Let it soften to room temperature before kneading it in, or melt it briefly and let it cool slightly first.
- Under-seasoning the mix: Potato absorbs a lot of salt and spice. Taste the raw mix before you shape the patties — it should taste slightly over-seasoned at that stage, because frying mellows the flavors.
Make-ahead notes
The uncooked shaped patties can be refrigerated on a parchment-lined tray for up to 24 hours — cover them tightly so they don’t dry out or pick up fridge odors. For longer storage, freeze them in a single layer until solid, then transfer to a zip bag; they’ll keep for up to 6 weeks. Fry from frozen over medium heat, adding a couple of extra minutes per side. Already-fried patties reheat best in a dry skillet over medium heat for 2–3 minutes per side, which brings the crust back. The microwave works in a pinch but the outside goes soft.
Crispy Deep-Fried Potato Patties
Equipment
- Large pot
- Potato masher
- Large mixing bowl
- 10-inch deep skillet or deep frying pan
- Instant-read thermometer
- Wire cooling rack
- Slotted spatula or spider strainer
Ingredients
- 3 small potatoes about 1 lb / 450g total
- 4 tablespoons breadcrumbs 30g
- 2 large eggs
- 2 tablespoons meatball seasoning or substitute: 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ½ tsp cumin, ¼ tsp black pepper, ¼ tsp salt
- 1 teaspoon tomato paste 5g
- 7 sprigs fresh dill about 2 tablespoons chopped
- 1 tablespoon unsalted butter 14g, softened
- 2 tablespoons olive oil optional, for drizzling on the mash
- 5 stalks scallions green onions, finely chopped
- 2 cups sunflower oil for frying, about 475ml — enough for 1–2 inches depth in your pan
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Peel the potatoes and cut them into roughly 2-inch (5cm) chunks for even cooking. Place them in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 15–20 minutes until a knife slides through easily.3 small potatoes, 1 pinch salt
- Test for doneness by piercing a chunk with a knife or fork — the potato should slide off easily with no resistance in the centre.3 small potatoes
- Drain the potatoes well and return them to the pot. Let them steam-dry for 3–5 minutes uncovered, then transfer to a large bowl. Mash with a potato masher, leaving some small chunks — these add texture and help the patties hold together during frying.3 small potatoes
- Add 2 eggs, breadcrumbs, meatball seasoning (or the spice substitute), tomato paste, and softened butter to the mashed potatoes.4 tablespoons breadcrumbs, 2 large eggs, 2 tablespoons meatball seasoning, 1 teaspoon tomato paste, 1 tablespoon unsalted butter
- Mix with your hands or a spatula until all ingredients are evenly combined. The mixture should hold together when squeezed — if it feels too wet, add an extra tablespoon of breadcrumbs.4 tablespoons breadcrumbs
- Fold in the finely chopped scallions and dill until evenly distributed through the mixture. Season with salt and pepper to taste.7 sprigs fresh dill, 5 stalks scallions, 1 pinch salt
- Pour sunflower oil into a deep skillet to a depth of about 1–2 inches (2.5–5cm). Heat over medium-high heat until the oil reaches 350°F / 175°C. Test by dropping a small pinch of the mixture into the oil — it should sizzle immediately.2 cups sunflower oil
- Divide the mixture into 5 equal portions. Roll each into a ball, then flatten into a patty about ½ inch (1.25cm) thick and 3 inches (7.5cm) across. Press firmly so the patty is compact and holds together.
- Carefully lower the patties into the hot oil using a slotted spatula, working in batches to avoid crowding the pan. Fry for 3–4 minutes per side until deep golden brown.
- Transfer the fried patties to a wire rack set over a sheet pan (or a plate lined with paper towels) to drain excess oil. Let rest for 1–2 minutes before serving.
- Serve hot with your favourite dipping sauce, on a bun as a meat-free burger, or alongside a fresh salad.
Notes
Nutrition
Frequently asked questions
Can I bake these instead of deep-frying them?
Yes, but the result is different — baked patties won’t have the same crisp crust. Brush them generously with oil on both sides and bake at 425°F on a wire rack set over a sheet pan for about 20–22 minutes, flipping once halfway through.
My patties fell apart in the oil. What went wrong?
The most common cause is too much moisture in the mashed potato. After mashing, let the potatoes steam-dry in the bowl for a few minutes before adding the other ingredients — excess moisture weakens the bind. You can also add an extra tablespoon of breadcrumbs to firm the mix up.
Can I put these on a burger bun?
Absolutely — that’s a straightforward way to turn this into a full meal. A toasted brioche or potato bun works well here; add a smear of garlic mayo, some shredded lettuce, and a slice of tomato and you have a complete veggie burger.
What can I serve alongside these to make a complete meal?
A simple yogurt or sour cream dipping sauce with a squeeze of lemon rounds out the plate well, since the patties are rich and the acid cuts through. A green salad or quick-pickled cucumber on the side keeps the meal from feeling heavy.
Can I use leftover mashed potato instead of boiling fresh potatoes?
You can, with one caveat: leftover mash that already has butter and milk in it will be wetter and fattier than plain boiled-and-mashed potato, so the patties may be softer and harder to shape. Add an extra tablespoon of breadcrumbs to compensate and chill the mix for 20 minutes before shaping.
More burger recipes to try
- Veggie Sauce Burger Perfection
- McAloo Tikki Burger Recipe
- Spicy Paneer Burger Recipe
- Halloumi King Burger Homage