Potato patties with greens - fasting recipe

If I run out of eggs or simply want something light, I make potato patties with greens. I prepare them especially when I have sprouted potatoes and greens that are starting to wilt. They are suitable for those who are fasting or looking for a quick vegetarian option.

Quick Info

Total time: about 1 hour (including cooling and baking/frying)
Servings: 4-6 people
Difficulty: easy

Ingredients

1 kg potatoes (I choose white potatoes, they boil easier)
1 medium onion or 2-3 green onion stalks
1 small head of garlic
half a bunch of parsley
half a bunch of dill
150 g breadcrumbs (100 g for the mixture, the rest for coating)
50 ml olive oil
salt
freshly ground black pepper

Preparation method

1. I clean the potatoes of any dirt and boil them, with the skin on, in cold salted water. I let the potatoes boil for about 30-35 minutes from the moment the water starts to boil. I test them with a fork – if it goes in easily, they are done.

2. I drain the potatoes and let them cool for a few minutes just enough to handle them. I peel them, then mash them as for puree. It doesn't need to be perfectly smooth; a few larger pieces add texture.

3. I chop the onion very finely. If I have green onions, I use the green part as well. I wash the greens (parsley and dill), dry them, and chop them quite finely.

4. I crush the garlic. I use a press, and if I don't have one, I mash it with a little salt on a wooden board until it becomes a paste.

5. In a large bowl, I mix the mashed potatoes, onion, greens, garlic, salt, and pepper. I add 100 g of breadcrumbs and about 2-3 tablespoons of oil (I keep the rest for later). I mix with my hands or a spatula. I need to get a mixture that can be easily shaped. If it feels too soft, I add a little more breadcrumbs.

6. I form patties the size of a small tennis ball, flattening them slightly. I coat them in breadcrumbs on both sides and place them either on a baking tray lined with parchment paper or leave them on a plate if I'm frying them.

7. For the oven version: I place the patties in the tray, drizzle them with the remaining oil, and bake at 200°C for about 30-40 minutes. I turn them halfway through so they crust on both sides.

8. For the fried version: I heat oil in a pan and fry the patties over medium heat for about 2-3 minutes on each side. I place them on a paper towel to absorb the excess oil.

9. They can be served immediately, but they cut better after cooling slightly.

Why I make this recipe often

Potato patties with greens are quick, don’t require complicated ingredients, and can use up forgotten vegetables in the fridge. They can be eaten hot or cold, and they don’t dry out quickly. They are also good for packing.

Tips and variations

Tips

- The mixture binds better if you use starchy potatoes.
- Do not mash the potatoes while they are hot; the steam that escapes makes them drier, and the mixture won’t bind as well.
- If you want to avoid them being too watery, drain the potatoes completely before mashing.
- For a crispier crust in the oven, generously drizzle them with oil.

Substitutions

- If you don’t have dill, you can use only parsley.
- Breadcrumbs can be replaced with ground oats or flour if you don’t have breadcrumbs on hand.
- Olive oil can be substituted with any vegetable oil.

Variations

- You can add grated carrot or well-drained zucchini.
- For a different flavor, add dried thyme or a little rosemary.
- If not fasting, you can add a little grated hard cheese to the mixture.

Serving ideas

- Next to a simple salad of cabbage, tomatoes, or pickles.
- With plant-based yogurt sauce or garlic sauce.
- As a side dish to a vegetable dish.

Frequently asked questions

1. Can I use boiled potatoes from the day before?
Yes, boiled and cooled potatoes can be used. Just make sure they are well drained.

2. How can I prevent the patties from sticking to the parchment paper?
Drizzle the paper with a little oil before placing the patties, especially if you have an oven that dries things out.

3. Can they be frozen?
Yes, but it’s better to freeze them after cooking, not raw. They can be heated directly from the freezer in the oven.

4. What do I do if they fall apart while frying?
The mixture is probably too soft. You can add a little breadcrumbs or flour until they become easy to shape.

5. Can I use flour instead of breadcrumbs?
Yes, but the texture will be a little denser. If you don’t have breadcrumbs, flour can substitute, but it won’t give the same crust.

Nutritional values

One patty (out of 12) has about 80-100 kcal, depending on how much oil you use. A serving of 3 pieces has about 250-300 kcal, of which approximately 6 g protein, 50 g carbohydrates, and 6-8 g fat (for the oven version, fried ones may have a bit more). They contain fiber and almost no cholesterol, being suitable for fasting.

Storage and reheating

The patties can be stored in the fridge, in a closed container, for 2-3 days. They can be reheated in the oven or in a non-stick pan, without oil, for a few minutes on each side. I do not recommend the microwave, as they become soft. They can also be eaten cold, and are good for packing.

 Ingredients: approx 1 kg potatoes, 1 onion or 2-3 green onions, 1 head of garlic, 1/2 bunch of parsley, 1/2 bunch of dill, 150 g breadcrumbs, 50 ml olive oil, salt, pepper

 Tags:  potato croquettes