Equipment
* optional
Ingredients
Potato Base
- 500 g russet potatoes, peeled and cubed
- 5 g salt
- 2 g black pepper, ground
Vegetable Mix
- 150 g mixed vegetables, finely diced
- 2 green onion, chopped
- 1 garlic clove, minced
- 10 g fresh parsley, chopped
Binder & Coating
- 3 egg whites
- 30 g all-purpose flour
- 80 g panko breadcrumbs
- 30 ml vegetable oil
Nutrition (per serving)
Method
Place peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Drain the potatoes thoroughly. While still hot, mash them until smooth and free of lumps. Let them cool slightly to room temperature so they don't cook the egg whites prematurely.
In a mixing bowl, combine the mashed potatoes, mixed vegetables, green onion, minced garlic, parsley, salt, pepper, and 1 of the egg whites. Mix gently until combined. If the mixture is too wet to hold its shape, sprinkle in the flour.
Divide the mixture into 8 equal portions and shape them into round patties about 2 cm (0.75 inch) thick.
Set up a breading station: place the remaining 2 egg whites in a shallow bowl (whisk lightly to break them up) and the breadcrumbs in another plate. Dip each patty into the egg whites, shaking off excess, then coat thoroughly in breadcrumbs.
Heat half the vegetable oil in a non-stick skillet over medium heat. Place 4 cakes in the pan, ensuring not to overcrowd. Cook for 3-4 minutes per side until golden brown and crispy. Repeat with remaining oil and cakes.
Transfer cooked cakes to a paper towel-lined plate to absorb any excess oil before serving.
Chef's Notes
- Chill the shaped patties for 20-30 minutes before breading and frying; this firms up the starches and prevents them from breaking apart in the pan.
- For the mixed vegetables, ensure they are as dry as possible. If using frozen veg, thaw and pat dry with paper towels to avoid introducing excess water to the dough.
- Russet or Yukon Gold potatoes are ideal here because their high starch content acts as a natural glue; waxy potatoes may result in a gummy texture.
- To keep this truly low-fat, you can bake these at 200°C (400°F) for 20-25 minutes, flipping halfway, though the crust will be less uniformly golden than pan-frying.
Storage
Refrigerator: 3 days — Store in an airtight container separated by parchment paper to prevent sticking.
Freezer: 1 month — Freeze uncooked on a tray until solid, then transfer to a bag. Cook from frozen, adding extra time.
Reheating: Reheat in a 180°C (350°F) oven for 10-15 minutes until crisp. Microwave will make them soggy.
