Description
Crispy potato patties with dill garlic sauce offer a delightful Nordic-inspired meal that combines hearty comfort with fresh, zesty flavors. Cool cucumber salad and creamy sauce complement golden-brown potato patties, creating a balanced dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 potato (200 grams / 7 ounces)
- 1 onion
- 50 grams (1.8 ounces) carrot
- 1 egg
- 30 grams (1 ounce) parmesan cheese
Binding and Seasoning Ingredients:
- 2 tablespoons flour
- Bread crumbs
- Salt (to taste)
- Black pepper (to taste)
- Paprika (to taste)
Cooking Ingredients:
- Vegetable oil (for frying)
- 10 grams (0.35 ounces) parsley
Cucumber Salad Ingredients:
- 300 grams (10.6 ounces) cucumber
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon white sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon ginger, finely diced
- 1 tablespoon white sesame seeds
Dill and Garlic Sauce Ingredients:
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 8 grams (0.28 ounces) dill, chopped
- 2 cloves of garlic, minced
Instructions
- Boil diced potatoes in water for 15 minutes until tender, then thoroughly drain and mash into a smooth consistency.
- In a skillet, sauté diced onions and shredded carrots in olive oil until they become soft and translucent.
- Incorporate the sautéed vegetables into the mashed potatoes, mixing thoroughly.
- Add egg, flour, Parmesan, parsley, salt, pepper, and paprika to the potato mixture, blending until well combined.
- Shape the mixture into compact balls, then roll each in bread crumbs to create a crispy exterior.
- Gently flatten the coated balls into patties, ensuring even thickness.
- Heat oil in a large skillet over medium-high heat and fry patties until golden brown, approximately 3-4 minutes per side.
- Transfer cooked patties to paper towels to absorb excess oil and maintain crispiness.
- Prepare cucumber salad by slicing cucumber and sprinkling with salt; let rest for 10 minutes.
- Squeeze excess moisture from cucumber slices to enhance salad texture.
- Whisk together soy sauce, vinegar, sugar, sesame oil, ginger, and sesame seeds to create a vibrant dressing.
- Toss cucumber with the prepared dressing, ensuring even coating.
- Blend sour cream, mayonnaise, fresh dill, and minced garlic to create a creamy, aromatic sauce.
- Plate potato patties alongside cucumber salad, drizzling dill garlic sauce on top or serving separately.
Notes
- Customize patties by swapping Parmesan with nutritional yeast for a vegan version that maintains delicious cheesy flavor.
- Prevent patties from falling apart by chilling mixture in refrigerator for 15 minutes before forming and coating with bread crumbs.
- Use gluten-free breadcrumbs or almond flour for a celiac-friendly adaptation that keeps crispy exterior intact.
- Enhance cucumber salad’s complexity by adding fresh mint or diced red onion for extra brightness and texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg