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Potato Patties


Baked patties of potatoes, and other vegetables

Rate this recipe 2.9/5 (8 Votes)


  • 4-6 Potatoes
  • 1 Onion
  • 1 Egg
  • 1/4 Cup Bread Crumbs
  • 1/4 Zucchini
  • Butter
  • Salt
  • Pepper


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 40mins
Cost Average budget


Step 1

Peel potatoes, cut each of them into 8-12 pieces, and boil until soft

Step 2

Drain cooked potatoes, add butter and salt. Mash lightly (don't mash too much until creamy). Then set in the fridge for 20-40 minutes

Step 3

Cut onion into small pieces, and grate zucchini then set aside.

Step 4

Preheat oven to 350 degrees when potatoes are cool. Mix in egg, bread crumbs, onion, and zucchini. Kneed everything together, and slap together 4 equal sized patties.

Step 5

Place patties on a greased cookie sheet, sprinkle lightly with pepper, and put in the oven for 20-30 minutes

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

Review this recipe

Mom's aloo tikian with chole (indian potato patties with chickpeas) Kotlet