Instructions
- Cook the potatoes:
· Boil the peeled potatoes in salted water until fork-tender (15–20 minutes).
· Drain well and let them cool slightly. Mash until smooth, but don’t overwork. - Mix the patty base:
· In a large bowl, combine the warm mashed potatoes, shredded cheese, egg, flour, herbs, grated onion (if using), garlic powder, paprika, salt, and pepper.
· Mix until everything is evenly distributed. The mixture should be soft but moldable. If too wet, add a little more flour. - Shape the patties:
· With floured hands, take about ¼ cup of the mixture and form into ½-inch thick patties.
· Place them on a parchment-lined tray and refrigerate for 20–30 minutes to firm up (this helps prevent sticking). - Fry until golden:
· Heat about ¼ inch of oil in a skillet over medium heat.
· Fry patties in batches for 3–4 minutes per side, until deeply golden and crisp.
· Drain on paper towels.
Tips for the best patties
