Crispy Potato Patties with Couscous and Carrots – No Egg

I am a big fan of mashed potatoes, and these potato patties are one of my favourite ways to use that soft texture. They turn crisp on the outside and stay soft inside. Couscous and carrots go into the mixture, with no egg needed.

Cook and steam-dry the potatoes

Weigh out 400 g raw potatoes with their skins on. Peel, then cook with the carrots until soft and mash. Drain thoroughly, let excess steam escape and allow the vegetables to cool. Less excess moisture makes the patties easier to shape. Allow about 20 minutes for cooling, bringing the total time to roughly 70 minutes.

Prepare the couscous and mix briefly

Weigh the couscous dry and prepare with boiling water according to the packet. Let it cool before mixing. Season the mashed vegetables with nutmeg, paprika, parsley, salt and pepper, then add the couscous and flour. Mix briefly; prolonged kneading can make the potato mixture sticky.

How to keep egg-free patties together

Shape the cooled mixture into ten evenly sized patties that are not too thick. Slightly damp hands help. Coat gently in breadcrumbs. Fry in a good non-stick pan over medium heat and leave the underside to set and turn golden before using a wide spatula to turn each patty.

Can I use leftover boiled potatoes?

Yes, plain cooked potatoes work well. However, the 400 g in this recipe is the weight of raw, unpeeled potatoes, so do not simply substitute the same weight of cooked potatoes. Very soft mash with plenty of milk or butter will also change the mixture. Serve with a fresh salad or dip.

Kitchen tip

Fry a small test patty first. If the mixture is too soft, let it cool further and add only a little extra flour if needed. Leave the patties undisturbed while a crust forms underneath.

Serve with a salad or a dip of your choice.

Easy recipe

Crispy Potato Patties with Couscous and Carrots – No Egg

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Crispy egg-free potato patties with couscous and carrots, soft in the middle. A vegan recipe with shaping and frying tips, making 10 patties.

Prep time

20 min

Cook time

30 min

Yield

10 patties

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Ingredients

− 10 +

• 400 gfloury potatoes, raw, unpeeled weight
• 100 gCouscous, dry weight
• 200 gplain flour
• 200 gcarrots
• fresh parsley
• 0.5 tspground nutmeg
• 1 tsppaprika
• optional cumin
• salt, pepper
• 100 gbreadcrumbs, for coating
• 1 tsprapeseed oil, for a good non-stick pan

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Instructions

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1. Weigh the potatoes raw with their skins on, then peel and cut into small pieces. Trim and cut the carrots. Boil both in water for about 15–20 minutes until soft. Drain well, let excess steam escape and mash with a potato masher.
2. Weigh the couscous dry, pour over boiling water according to the packet and leave to absorb it. Avoid excess water. Let the vegetables and couscous cool for about 20 minutes, longer if necessary until easy to shape.
3. Chop the parsley. Season the mashed vegetables with nutmeg, paprika, parsley, salt and pepper, plus optional cumin. Briefly mix in the couscous and flour without prolonged kneading.
4. With slightly damp hands, shape into ten evenly sized flat patties and gently coat in breadcrumbs. If too soft, cool further first and add only a little extra flour if needed.
5. Spread 1 tsp rapeseed oil thinly over a good non-stick frying pan. Fry in batches over medium heat for about 3–4 minutes per side until golden, longer for thicker patties. Let the underside set before turning and heat through fully in the centre. Serve warm with salad or a dip.

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Nutrition per serving

Calories

188 kcal

Protein

5.6 g

Carbohydrates

38.4 g

Sugar

1.8 g

Fat

1.1 g

Saturated fat

0.2 g

Fibre

3 g

Salt

0.1 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace