Our favorite potato patties recipes - 7 recipes
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
Top rated Potato patties recipes
Potato Almond Patties
By agrawal.shweta.n
Aloo tikki/ potato patties are my all favorite
- Potatoes - 3 to 4
- Onion finely chopped - ¾ cup
- Turmeric powder/haldi - a pinch
- Red chilly powder- 1 tsp
- Amchoor powder/dry mango- ¼ tsp
- Ginger garlic paste - ½ tsp
- Cumin powder/jeera - ¼ tsp
- Chaat masala powder - ¼ tsp
- Green chillies chopped - 1 tsp
- Lemon juice - 1 tsp
- Bread Crumbs- 5 tbsp
- Almonds -1 cup
- Freshly chopped coriander leaves - 2 tbsp
- Salt to taste
- Oil to shallow fry
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First peel and then grate the potatoes into a medium sized bowl
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Mom's aloo tikian with chole (indian potato patties with chickpeas)
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Best indian party food EVER!
- TIKIAN
- 6 small potatoes
- Green chili pepper
- Ginger
- All purpose flour
- Salt
- Vegetable oil
- CHOLE MIX
- Canned chickpeas
- Cumin seeds or jeera
- Tomato paste
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- Coriander
- Onion
- Indian yogurt or dahi
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Baked patties of potatoes, and other vegetables
- 4-6 Potatoes
- 1 Onion
- 1 Egg
- 1/4 Cup Bread Crumbs
- 1/4 Zucchini
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By telavang
cook potato at first and after it get cold we will shred it and onionand the add two eggs and stir it and then add
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