Potato Patties

Potato Patties, topped with juicy tomato slices, melted cheese, and vibrant herbs, offer a delightful twist on traditional hash browns. These crispy, golden cakes blend the comfort of shredded potatoes with aromatic onions and a medley of seasonings, then transform into a mini open-faced sandwich under the broiler. Paired with a zingy garlic–dill sour cream sauce, they become a crowd-pleasing appetizer, snack, or light meal. Their simple ingredients and hands-on techniques make them accessible for home cooks, yet their flavor and presentation feel gourmet.

Cooking Time

• Preparation & soaking: 10 minutes

• Mixing & shaping patties: 10 minutes

• Pan-frying: 15 minutes

• Baking & broiling: 10 minutes

• Total active time: 45 minutes

• Total elapsed time: Approximately 1 hour

Ingredients

• Potato Patties

  • 3 large potatoes (≈600 g), peeled and grated

  • 1 medium onion, finely chopped

  • 3 Tbsp all-purpose flour

  • 1 large egg

  • Salt and freshly ground black pepper, to taste

  • Vegetable oil, for frying

• Toppings

  • 2 ripe tomatoes, sliced

  • 100 g (3.5 oz) cheese (mozzarella or cheddar), grated

  • 1 bunch spring onions (scallions), finely chopped

  • 1 tsp Italian herb blend

  • Pinch of ground chili pepper (optional, to taste)

  • 1 bunch fresh dill, finely chopped

• Garlic–Dill Sauce

  • 3 Tbsp sour cream

  • 3 garlic cloves, minced

  • Pinch of salt

  • 1 Tbsp fresh dill, finely chopped

Step-by-Step Cooking Directions

1. Prep the Potatoes: Place the grated potatoes in a bowl of cold water and let soak 5 minutes. This removes excess starch, ensuring crisp patties. Drain thoroughly and press the potatoes between clean kitchen towels or paper towels to extract as much moisture as possible.

2. Mix the Patty Base: In a large bowl, combine the drained potatoes with the finely chopped onion, flour, egg, salt, and pepper. Use a fork or your hands to mix until the ingredients form a cohesive, slightly sticky mass.

3. Shape and Fry the Patties: Heat 2–3 mm of vegetable oil in a large skillet over medium heat. Scoop tablespoons of the potato mixture and form into 7–8 cm rounds, pressing gently to flatten. Fry the patties in batches, 3–4 minutes per side, until golden brown. Transfer to a paper towel–lined plate to drain.

4. Prepare Toppings: While patties fry, preheat your oven to 180 °C (350 °F). Slice tomatoes evenly and grate the cheese. Chop spring onions and dill, and combine Italian herbs with chili pepper in a small bowl.

5. Assemble for Baking: Arrange the fried patties on a greased or parchment-lined baking sheet. Top each with a tomato slice, then sprinkle generously with grated cheese. Distribute spring onions and the herb–chili mix evenly over the cheese.

6. Bake and Melt: Place the baking sheet in the preheated oven and bake 8–10 minutes until cheese is melted and bubbly. For extra color and crisp edges, switch the oven to broil for the final 2 minutes—watch closely to prevent burning.

7. Make the Sauce: While patties bake, whisk together sour cream, minced garlic, salt, and chopped dill in a small bowl. Adjust seasoning to taste.

8. Serve: Remove the patties from the oven, let rest 2 minutes, then transfer to a serving platter. Garnish with additional dill if desired. Serve hot, accompanied by the garlic–dill sauce for dipping.

Nutritional Information

(Per serving; makes 8 patties)

• Calories: 180 kcal

• Protein: 6 g

• Carbohydrates: 22 g

• Dietary Fiber: 2 g

• Sugars: 2 g

• Total Fat: 7 g

• Saturated Fat: 3 g

• Sodium: 320 mg

The Origins and Popularity of the Recipe

Potato cakes and latkes have deep roots in Eastern European and Jewish culinary traditions, where grated potatoes combine with simple binders and fry into crispy pancakes. Variations like Swiss rösti and American hash browns showcase regional twists. The concept of topping these patties with cheese and tomatoes transforms a humble staple into an open-faced canapé reminiscent of bruschetta and crostini. Social media food trends have reignited interest in reinvented comfort foods, making loaded potato patties a viral hit at casual gatherings and family meals.

Reasons Why You’ll Love the Recipe

• Crispy vs. Creamy: Crunchy exterior meets melty cheese and soft tomato center.

• Customizable: Toppings can be varied—add bacon, olives, or avocado slices.

• Quick & Hands-On: Engaging to mix, shape, and fry, with immediate payoff.

• Kid-Friendly: Fun to eat and adapt to mild or spicy tastes.

• Crowd-Pleasing: Perfect finger food for parties or tapas-style meals.

Health Benefits

Potatoes deliver complex carbohydrates, potassium, and vitamin C. Onions and garlic offer antioxidants and anti-inflammatory compounds. Fresh herbs provide vitamins A and K. By pan-frying in minimal oil and using moderate toppings, these patties satisfy comfort cravings while fitting into a balanced diet. The yogurt-based sauce adds protein and probiotics when made with cultured sour cream.

Serving Suggestions

• As an Appetizer: Serve half-size patties with toothpicks for cocktail parties.

• Brunch Board: Pair with smoked salmon, sliced avocado, and poached eggs.

• Light Dinner: Accompany with a mixed-green salad tossed in lemon vinaigrette.

• Side Dish: Complement grilled meats or roasted vegetables.

Common Mistakes to Avoid

• Excess Moisture: Inadequately drained potatoes lead to soggy, oil-saturated patties—ensure thorough wringing.

• Overcrowding the Pan: Crowded patties steam instead of crisp—fry in batches.

• Uneven Sizing: Uniform patties cook more evenly; use a scoop or scale for consistency.

• Skipping the Second Bake: Cheese melts better under dry oven heat than skillet heat; don’t skip the oven step.

Pairing Recommendations

• Wines: A crisp Sauvignon Blanc or light-bodied Pinot Noir complements the tangy sauce and herbs.

• Beers: A Belgian witbier or pilsner refreshes the palate.

• Non-Alcoholic: Sparkling water with lime or iced green tea balances richness.

Cooking Tips

• Shallow Frying: Use just enough oil to coat the bottom of the pan; drain on paper towels.

• Heat Control: Maintain medium heat to cook patties through without burning the exterior.

• Herb Variations: Swap dill for chives or parsley, and Italian herbs for smoked paprika.

• Cheese Options: Experiment with feta, goat cheese, or pepper jack for unique flavors.

Similar Recipes to Try

• Classic Potato Latkes with Applesauce

• Swiss Rösti with Onions

• Loaded Sweet Potato Cakes

• Corn & Zucchini Fritters

• Polenta Fries with Parmesan

Variations to Try

• Mexican Style: Top with salsa, cilantro, and pepper jack cheese.

• Breakfast Edition: Add scrambled eggs and crispy bacon bits.

• Vegetarian Twist: Include grated carrot or zucchini in the patty mix.

• Spicy Kick: Mix chopped jalapeños or chili flakes into the potato base.

• Herbed Ricotta: Swap sour cream sauce for dollops of herbed ricotta or labneh.

Ingredient Spotlight

Potatoes: Their high starch content binds the patties and creates a crispy crust when grated and fried. Waxy varieties yield slightly firmer cakes, while starchy russets produce fluffier interiors.

Conclusion

These Potato Patties with Tomato–Cheese Topping and Garlic–Dill Sauce elevate simple ingredients into an irresistible dish that’s crispy, cheesy, and full of fresh herbaceous notes. Whether you serve them as a fun appetizer, brunch treat, or satisfying main, they bring warmth and flavor to any occasion. With endless variation possibilities, they’re sure to become a beloved staple in your recipe collection.

FAQ

1. Can I make the patties ahead?
   Yes—shape and refrigerate patties for up to 2 hours before frying.

2. Are these gluten-free?
   Use a gluten-free flour blend in place of all-purpose flour and gluten-free breadcrumbs.

3. What potatoes work best?
   Russets yield crispier edges; Yukon Golds give a creamier interior.

4. Can I bake instead of fry?
   Brush patties with oil and bake at 200 °C (400 °F) for 20–25 minutes, flipping halfway.

5. How do I avoid greasy patties?
   Drain on paper towels immediately after frying and serve warm, not hot.

6. Is the sauce necessary?
   It complements the patties, but you can substitute tzatziki or yogurt dipped.

7. Can I freeze leftovers?
   Freeze cooked patties in a single layer; reheat in a 180 °C oven until crisp.

8. What if my mixture is too wet?
   Add 1–2 Tbsp more flour or an additional tablespoon of egg.

9. How spicy is the chili?
   Adjust the amount or omit if you prefer mild flavors.

10. Can I make mini patties for parties?
    Yes—form smaller 3–4 cm rounds and reduce frying time accordingly.