It’s inevitable, when you live in Prince Edward Island, that you’ll eat a lot of potatoes and find creative ways in which to serve them, including these PEI Potato Patties. That’s because there are lots and lots of spuds grown on our little Island with the rich red soil on Canada’s east coast.
Potatoes, a staple in many households, are one of the most versatile vegetables. They can be prepared and served in a myriad of ways as a tasty side dish to many different kinds of meals (click on the links at the bottom of this posting for several great recipes featuring potatoes). When you need to put some variety into serving potatoes, these flavorful potato patties will fit the bill nicely. They go with just about any meal in which potatoes would typically be served – pork chops, roast beef (hot or cold), steak, chicken, meatloaf, and even as a side to bacon and eggs.
So, what are potato patties? They are made from warm cooked mashed or riced potatoes with seasonings added then formed into round patties and baked in the oven until lightly tanned and crispy on the outside. If you have a potato ricer, like the one in the photo below, it is the best tool to use for processing the potatoes for the patties. A standard potato masher can be used so long as the potatoes are mashed really well and are lump free. The ricer, however, will yield light fluffy potatoes with no lumps and provide a more consistent texture in the potato patties.
These patties are gently seasoned with liquid chicken bouillon, shallot, garlic, parsley, salt, pepper, and cheese along with butter and sour cream. Adding bread crumbs to the mixture helps to give the patties structure and body and the addition of an egg binds the ingredients together. To make them gluten-free, use gluten-free bread crumbs both in the patties and to bread them. Whatever bread is used, the bread crumbs for the potato mixture should not be overly fine – they should have some coarseness to them. The photo below shows a good medium grind for the bread crumbs for this recipe. The bread crumbs can be slightly finer for breading the patties.
Each patty is carefully tossed in bread crumbs that are seasoned with parsley and paprika and then baked in a hot 400F oven for about 15-20 minutes or so.
The 1/4-cup measure is about the right size for the patties which are formed into round shapes about 1/2 inch thick. I make these patties and freeze them, unbaked, so I have them on hand for an easy and tasty side dish to many different meals. They freeze well stored in an airtight freezer container. To prepare them from frozen state, place patties on a parchment-lined baking sheet and bake for about 30-35 minutes, turning the patties once during baking.
If serving as a side dish to a meal, I figure on 2 patties per person. If serving at a buffet, it’s usually 1 patty per person.
[Printable recipe follows at end of posting]
PEI Bistro-Style Potato Patties
Ingredients:
2½ lb potatoes, cooked, drained, and mashed or riced
1/3 cup sour cream
1 tsp liquid chicken bouillon
1 shallot, minced (about 1½ tbsp)
¼ – ½ tsp garlic salt
¼ cup butter
1 medium-sized egg, lightly beaten
¾ cup medium ground bread crumbs, lightly toasted
2 tbsp fresh parsley, finely chopped
Fresh ground pepper
¼ tsp fine sea salt
2 tbsp finely grated cheddar cheese, or your favorite cheese blend
2 tbsp grated Parmesan cheese
Finely ground bread crumbs, lightly toasted
2 tbsp fresh parsley
½ tsp paprika
Method:
Preheat oven to 400°F.
Mash warm potatoes well, or press through potato ricer, to remove any lumps.
Place potatoes in large bowl and add next 12 ingredients. Mix well to combine.
In separate shallow bowl or small pie plate, mix the finely ground bread crumbs, fresh parsley, and paprika.
Using ¼ cup measure, scoop potato mixture and form into round patties about ½” thick. Toss each patty in the bread crumb mixture, pressing each patty gently to ensure breading mixture adheres. Place patties on parchment-lined rimmed baking sheet.
Bake for 15-20 minutes, or until browned and slightly crisp, turning each patty once. Serve hot.
Yield: Apx. 15 patties
NOTE: To toast bread crumbs, spread on baking sheet and bake in 350°F oven for 10-12 minutes, or till lightly tanned.
These patties freeze well. Place on parchment-lined rimmed baking sheet and place in freezer for about an hour to freeze patties. Then, simply transfer the patties to an airtight freezer container with layer of wax paper between each stack of patties. Bake from frozen state, in preheated 400°F, for 30-35 minutes, turning once.
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Other Potato Recipes from My Island Bistro Kitchen:
For other great potato side dish recipes from My Island Bistro Kitchen, click on the links below:
Scalloped Potatoes
Twice-baked Potatoes
Potato Salad
Bread Stuffing/Dressing for Roast Turkey/Chicken
Roasted Potato Stacks
Decadent Duchess Potatoes
And these other great dishes that use PEI Potatoes:
Rustic Potato, Cheese, and Bacon Pie
Tuna Stuffed Baked Potatoes
Creamy Ham and Potato Chowder
Potato Leek Soup
Moussaka
Lobster Cakes
And, of course, Chocolate Potato Cake
To learn more about potato farming in Prince Edward Island, click on the links below:
Follow the PEI Potato Farmer! From Field to Table
From Field to Table: Potato Growing and Harvesting in Prince Edward Island
Perfect side dish to many meals. Mashed or riced potatoes are lightly seasoned, formed into patties, breaded, and baked in the oven until lightly browned and crisp on the outside.
Ingredients
- 2½ lb potatoes, cooked, drained, and mashed or riced
- 1/3 cup sour cream
- 1 tsp liquid chicken bouillon
- 1 shallot, minced (about 1½ tbsp)
- ¼ - ½ tsp garlic salt
- ¼ cup butter
- 1 medium-sized egg, lightly beaten
- ¾ cup medium ground bread crumbs, lightly toasted
- 2 tbsp fresh parsley, finely chopped
- Fresh ground pepper
- ¼ tsp fine sea salt
- 2 tbsp finely grated cheddar cheese, or your favorite cheese blend
- 2 tbsp grated Parmesan cheese
- Finely ground bread crumbs, lightly toasted
- 2 tbsp fresh parsley
- ½ tsp paprika
Instructions
- Preheat oven to 400°F.
- Mash warm potatoes well, or press through potato ricer, to remove any lumps.
- Place potatoes in large bowl and add next 12 ingredients. Mix well to combine.
- In separate shallow bowl or small pie plate, mix the finely ground bread crumbs, fresh parsley, and paprika.
- Using ¼ cup measure, scoop potato mixture and form into round patties about ½” thick. Toss each patty in the bread crumb mixture, pressing each patty gently to ensure breading mixture adheres. Place patties on parchment-lined rimmed baking sheet.
- Bake for 15-20 minutes, or until browned and slightly crisp, turning each patty once. Serve hot.
- Yield: Apx. 15 patties
- NOTE: To toast bread crumbs, spread on baking sheet and bake in 350°F oven for 10-12 minutes, or till lightly tanned.
- These patties freeze well. Place on parchment-lined rimmed baking sheet and place in freezer for about an hour to freeze patties. Then, simply transfer the patties to an airtight freezer container with layer of wax paper between each stack of patties. Bake from frozen state, in preheated 400°F, for 30-35 minutes, turning once.
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