Yield: 6 patties
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

• 4 medium potatoes (about 700 g / 1½ lb), peeled
• 1 large egg
• 1 cup (100 g) shredded mozzarella or cheddar cheese
• 1 cup finely chopped fresh spinach (or parsley/green onions)
• 2 tablespoons all-purpose flour (optional, for firmer patties)
• 1 teaspoon garlic powder (optional)
• ½ teaspoon onion powder (optional)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2–3 tablespoons vegetable oil or olive oil for frying

Instructions

Step 1: Cook the potatoes

• Peel and cut potatoes into chunks.
• Boil in salted water for 15–20 minutes until fork tender.
• Drain well.
• Let sit for 5 minutes to remove excess moisture.

Step 2: Mash

Mash the potatoes until smooth with no large lumps.

Step 3: Mix

Add:

• Egg
• Cheese
• Chopped spinach
• Flour (if using)
• Salt
• Pepper
• Garlic powder
• Onion powder

Mix until evenly combined.

Step 4: Shape

• Divide into 6 equal portions.
• Shape into thick patties about ¾ inch (2 cm) thick.

Step 5: Chill (Recommended)

Refrigerate for 20–30 minutes so they hold together better.

Step 6: Fry

• Heat oil over medium heat.
• Cook patties 4–5 minutes per side until deep golden brown.
• Drain on paper towels.

Serve immediately.

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Nutrition Information (Approximate)

Per patty (recipe makes 6):

Nutrition will vary depending on the cheese, oil absorbed during frying, and exact ingredient amounts.

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Storage

Refrigerator

• Store in an airtight container for up to 4 days.

Freezer

• Freeze for up to 2 months.
• Place parchment paper between patties to prevent sticking.

Reheating

• Air fryer: 375°F (190°C) for 5–6 minutes.
• Oven: 375°F (190°C) for 10–12 minutes.
• Skillet: 2–3 minutes per side.

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Variations

• Add cooked bacon bits.
• Mix in chopped green onions.
• Use feta or Parmesan instead of cheddar.
• Add paprika or chili flakes for heat.
• Mix in finely chopped broccoli or kale.
• Stuff each patty with a cube of mozzarella for a melty center.

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Serving Suggestions

These patties pair well with:

• Sour cream
• Greek yogurt with herbs
• Ranch dressing
• Garlic aioli
• Ketchup
• Sweet chili sauce
• Tomato salsa

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Frequently Asked Questions (Q&A)

Q: Why are my patties falling apart?
A: The potatoes may be too wet. Drain them well, chill the mixture before shaping, or add 1–2 tablespoons more flour or breadcrumbs.

Q: Can I bake them instead of frying?
A: Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Q: Can I air fry them?
A: Yes. Spray lightly with oil and air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.

Q: Can I make them ahead of time?
A: Yes. Shape the patties and refrigerate for up to 24 hours before cooking.

Q: Can I freeze uncooked patties?
A: Yes. Freeze them on a tray until firm, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes.

Q: What cheese works best?
A: Cheddar, mozzarella, Monterey Jack, Gouda, or a blend all work well.

Q: Can I make them gluten-free?
A: Yes. Omit the flour if the mixture is firm enough, or use a gluten-free flour blend or gluten-free breadcrumbs.

Q: Can I use leftover mashed potatoes?
A: Absolutely. Use about 3 cups of leftover mashed potatoes, reducing added salt if they are already seasoned.

Q: How do I know they’re done?
A: They should be crisp and golden brown on both sides, with the center hot throughout.