These golden, crispy potato and egg patties paired with fresh zesty guacamole create the perfect combination of comfort food and fresh flavors. Whether you’re looking for a satisfying breakfast, light lunch, or appetizer for entertaining, these versatile patties deliver incredible taste and texture in every bite.
Ingredients
For the Potato & Egg Patties:
- 2 large potatoes (approximately 600g / 1.3 lbs), peeled
- 3 medium carrots (300g / 10.5 oz), peeled
- 4-5 spring onions (green onions), finely chopped
- 2 large eggs
- 4 tablespoons (32g / 1.1 oz) cornstarch
- 4 tablespoons (30g / 1 oz) all-purpose flour
- 1 bunch fresh cilantro (30g / 1 oz), finely chopped
- 1 bunch fresh parsley (30g / 1 oz), finely chopped
- 1 tablespoon (15ml / 0.5 fl oz) olive oil
- 500ml (2 cups / 17 fl oz) vegetable oil for deep frying
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
For the Zesty Guacamole:
- 1 large ripe avocado (200g / 7 oz)
- 1 medium tomato (150g / 5.3 oz), diced
- 1 clove garlic, minced
- ⅓ bell pepper (any color), finely chopped
- Juice of ½ lime (approximately 1 tablespoon)
- Salt to taste
- Fresh cilantro for garnish
Step-by-Step Instructions
Preparing the Vegetables
Begin by washing and peeling the potatoes and carrots. Using a box grater or food processor, grate the potatoes and carrots into fine shreds. Place the grated vegetables in a clean kitchen towel and squeeze firmly to remove excess moisture. This step is crucial for achieving crispy patties that hold together well during frying.
Transfer the squeezed vegetables to a large mixing bowl. Add the finely chopped spring onions, cilantro, and parsley to the mixture. The fresh herbs will add vibrant color and aromatic flavors that complement the earthy vegetables perfectly.
Making the Patty Mixture
Create a well in the center of the vegetable mixture and crack in the two eggs. Add the cornstarch, flour, olive oil, salt, and black pepper. Using clean hands or a large spoon, mix all ingredients thoroughly until they form a cohesive mixture that holds together when pressed.
The consistency should be moist but not wet, with the starches helping to bind everything together. If the mixture seems too dry, add one more beaten egg. If it’s too wet, incorporate an additional tablespoon of flour.
Shaping and Frying the Patties
Heat the vegetable oil in a deep, heavy-bottomed pot or deep fryer to 170°C (340°F). The oil should be at least 5cm (2 inches) deep to properly fry the patties.
Using your hands, form the mixture into small, oval-shaped patties about 5cm (2 inches) long and 2cm (¾ inch) thick. You should have approximately 12-15 patties depending on size.
Carefully lower the patties into the hot oil, working in batches of 4-5 to avoid overcrowding. Fry for 3-4 minutes on each side until they turn golden brown and crispy. The patties should float to the surface when properly cooked.
Using a slotted spoon, transfer the fried patties to a wire rack or paper towel-lined plate to drain excess oil. Keep warm in a low oven while frying the remaining batches.
Preparing the Zesty Guacamole
While the patties are draining, prepare the guacamole. Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Mash with a fork until you reach your desired consistency – some prefer it completely smooth while others enjoy some texture.
Add the diced tomato, minced garlic, and finely chopped bell pepper to the mashed avocado. Squeeze in the lime juice and season with salt to taste. Mix gently to combine all ingredients while maintaining the avocado’s creamy texture.
Taste and adjust seasonings as needed. The guacamole should be fresh, zesty, and well-balanced with the lime providing brightness to complement the rich avocado.
Serving
Arrange the warm, crispy patties on a serving platter and garnish with additional fresh herbs. Serve the zesty guacamole in a separate bowl or dollop it directly onto each patty. The contrast between the hot, crispy exterior and creamy, cool guacamole creates an irresistible combination.
Nutritional Information
Per serving (makes 6 servings):
- Calories: 245
- Protein: 6g
- Carbohydrates: 28g
- Fat: 13g
- Fiber: 5g
- Sugar: 6g
- Sodium: 385mg
Preparation Time: 25 minutes Cooking Time: 15 minutes Total Time: 40 minutes Servings: 6 (2-3 patties per person)
Recipe Variations and Substitutions
Vegetable Alternatives
Replace carrots with grated zucchini, sweet potato, or parsnips for different flavor profiles. Corn kernels add sweetness and crunch, while finely chopped mushrooms contribute an earthy, umami flavor.
Flour and Starch Options
Substitute all-purpose flour with chickpea flour for a protein boost and nutty flavor. Rice flour creates extra crispiness, while almond flour adds richness for those following low-carb diets. Potato starch can replace cornstarch for even better binding.
Protein Additions
Incorporate crumbled feta cheese, grated Parmesan, or chopped cooked bacon for additional protein and flavor complexity. For vegetarian protein, add chopped nuts or seeds.
Baking Alternative
For a healthier version, bake the patties at 200°C (400°F) for 20-25 minutes, flipping halfway through. Brush with oil before baking to achieve golden color and crispy texture.
Spice Variations
Add cumin, paprika, or chili powder to the patty mixture for international flavor twists. Mediterranean herbs like oregano and thyme create a different aromatic profile.
Guacamole Variations
Enhance the guacamole with diced jalapeños for heat, pomegranate seeds for crunch and sweetness, or roasted corn for a smoky flavor. Greek yogurt can be mixed in for extra creaminess and protein.
Frequently Asked Questions
Can I prepare the patty mixture in advance?
The mixture can be prepared up to 4 hours ahead and refrigerated. Cover tightly with plastic wrap to prevent oxidation. Allow it to come to room temperature for 15 minutes before shaping and frying for best results.
Why are my patties falling apart during frying?
This usually happens when there’s too much moisture in the vegetables or insufficient binding agents. Ensure you squeeze out excess water from the grated vegetables and consider adding an extra tablespoon of flour or cornstarch to the mixture.
How do I store leftover patties?
Cooked patties can be refrigerated for up to 3 days in an airtight container. Reheat in a 180°C (350°F) oven for 8-10 minutes to restore crispiness. They can also be frozen for up to 2 months.
Can I make these patties gluten-free?
Replace the all-purpose flour with rice flour, almond flour, or a gluten-free flour blend. The cornstarch is already gluten-free and provides excellent binding properties.
What’s the best oil temperature for frying?
Maintain oil temperature at 170°C (340°F) for optimal results. Too hot and the outside burns before the inside cooks; too cool and the patties absorb excess oil becoming greasy rather than crispy.
These crispy potato and egg patties with zesty guacamole represent the perfect fusion of comfort food and fresh, healthy ingredients. The golden, crunchy exterior gives way to a tender, flavorful interior while the bright guacamole provides a refreshing contrast that elevates the entire dish. Whether served as an appetizer at your next gathering or enjoyed as a satisfying meal, these patties are sure to become a favorite in your recipe repertoire.