Recipe Corner: Potato Cheese Patties



4-5 cups chilled leftover mashed potatoes*

1/2 medium onion, grated

2 cloves garlic, minced

2 large eggs, lightly beaten

1/2 cup crumbled Feta, shredded Monterey Jack, Swiss or cheddar cheese or grated Parmesan cheese

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1/4 cup flour (or plain bread crumbs, or a little more)

2 tablespoons chopped parsley

2 tablespoons canned green chilies or minced green or red bell pepper

Salt, pepper, paprika to taste

Flour, plain bread crumbs or cornmeal for rolling

Butter or cooking oil for frying

Sour cream, yogurt or hummus

Chopped parsley, mint, paprika, green onions



Place mashed potatoes in a large bowl; combine with the onions, garlic, eggs, cheese, flour, parsley, chilies, and spices, and mix thoroughly. Flour hands and form mixture into patties; roll in flour, bread crumbs or cornmeal, and chill for 30 minutes until firm.

Flatten patties slightly and fry in butter or oil until golden brown on both sides. Drain on paper towels and serve immediately.

Garnish with sour cream, yogurt, hummus or chopped parsley, mint, and green onions.

Suggestion: Serve patties in pita pockets, topped with yogurt or hummus and thinly sliced red onions, radishes, and cucumbers or as a side dish or appetizer.


Serves 4-6.

*Note: 1/2 cup chopped raisins, dates or dried apricots may be added if using leftover mashed sweet potatoes instead of potatoes in this recipe. Omit garlic, green chilies and parsley, and add 1/4 cup flaked coconut, 2 tablespoons maple syrup or honey, 1 tablespoon finely grated ginger, and 1/2 cup chopped walnuts, pecans or almonds to sweet potato version; garnish with chunky applesauce, cranberry sauce or sour cream, and roll patties in cinnamon and sugar. Patties may be made with unpeeled, well drained, shredded zucchini or squash. To bake instead of fry patties, roll in flour, bread crumbs or corn meal. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over, and bake for an additional 12 minutes or until golden.

**Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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