Potato patties: A comforting twist on ground meat classics

If you’ve ever cooked too many potatoes for dinner, you know the feeling. Since discovering this recipe, I've made it a habit to cook extra potatoes to later transform into delicious patties with meat. Classic ground meat dishes have been left behind.

While plain potato patties are not revolutionary, those with added ground meat offer a touch of innovation. They can be prepared quickly if you already have cooked potatoes on hand. However, there's no need to wait for leftovers; you can cook potatoes specifically for this dish.

These patties are filling, flavourful, and ideal for a family dinner. The addition of marjoram, garlic, and fresh chives enhances the aroma, while a crispy coating makes them similar to traditional cutlets.

Ingredients:

• 0.45 kg of cooked potatoes,
• 1 onion,
• 3-4 cloves of garlic,
• 400 g of ground shoulder meat,
• 1 tablespoon marjoram,
• 1 teaspoon sweet paprika,
• salt and pepper to taste,
• oil, for frying,
• 180 ml of water,
• 1 tablespoon of your favourite mustard,
• chopped chives.

• wheat flour,
• egg,
• breadcrumbs,

Instructions:

1. Mash the cooked and cooled potatoes with a masher.
2. Dice the onion and finely chop the garlic.
3. Sauté the vegetables in heated oil.
4. When the onion becomes translucent, add the ground meat and season to taste with salt, pepper, marjoram, and sweet paprika.
5. Fry until the meat starts to brown. Once ready, remove it from the pan and set it aside to cool.
6. Add the sautéed meat to the potatoes.
7. Add mustard and chives, and mix them thoroughly.
8. Form patties from the mixture and coat them in flour, beaten egg, and breadcrumbs, in that order.
9. Fry in a pan with heated oil until they are browned on both sides.

Serve the potato patties with ground meat warm. You can also serve them with mushroom or tomato sauce. A coleslaw would make a great accompaniment, like this one made from young cabbage, apple, and leek. Enjoy!