*Ingredients *
– *Potato Base:*
– 3 medium potatoes ~ 500g, boiled and mashed (cooled completely – important)
– 1 large egg
– 2 tbsp oat flour or chickpea flour
– 2 tbsp fresh parsley or dill, chopped
– 1 small garlic clove, minced
– *Anti-Inflammation Seasoning:*
– 1/2 tsp sea salt
– 1/4 tsp black pepper
– 1/4 tsp turmeric + pinch black pepper
– 1/4 tsp paprika
– 1 tbsp extra virgin olive oil for pan + 1 tsp for mix
– *For Pan:*
– 2-3 tbsp olive oil or avocado oil for light frying
– Optional: 1 tbsp nutritional yeast for cheesy flavor without cheese
*Instructions *
– *1. Prep potatoes:* Boil potatoes with skin until fork tender, drain, cool fully, then peel and mash. Do NOT use hot mash – cold mash holds shape like in image.
– *2. Mix:* In bowl, add cooled mashed potatoes, egg, oat flour, parsley, garlic, salt, pepper, turmeric, paprika, 1 tsp olive oil, nutritional yeast if using. Mix gently until just combined.
– *3. Shape:* Wet hands, take 2-3 tbsp mix, form oval thick patty like in image – about 1 inch thick, 3 inch long. Place on parchment.
– *4. Chill:* Chill patties in fridge 15-20 min. This prevents breaking and helps get golden crust.
– *5. Heat pan:* Heat large non-stick skillet over medium heat, add 1 tbsp olive oil.
– *6. Fry:* Cook 3 patties at a time, 4-5 min per side until deep golden-brown like in photo. Don’t move too early. Flip once carefully.
– *7. Add oil as needed:* Wipe pan, add 1 tbsp oil for next batch. Don’t deep fry.
– *8. Drain:* Place on paper towel or wire rack 2 min.
– *9. Serve:* Serve hot with side of cucumber yogurt, or green chutney, or avocado slices.
– *10. Store:* Fridge airtight 3 days, reheat in air fryer or pan 3 min to re-crisp. Freezer: freeze uncooked patties between parchment, fry from frozen +2 min.