Potato patties with couscous and carrots

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In this post I will show you how to prepare delicious and creamy potato patties with couscous and carrots. Since I don’t add egg in this recipe, it’s even vegan.

Did you know that I’m a huge fan of mashed potatoes? I love this creamy and floury consistency best refined with a good amount of salt, butter and a little nutmeg. Since I am currently trying to avoid animal products, the butter for my beloved mashed potatoes is of course not used! Instead I created a new variant with a little more crunch. The result was these delicious potato patties with carrots.

For this recipe you need mashed potatoes as already described. Ideally, you can prepare the potato patties from the potato leftovers from the previous day by simply mashing them, mixing them with couscous and folding in a boiled carrot. With a few spices and breadcrumbs you can conjure up these crispy potato patties that keep their soft mashed potato core inside.

If you like my vegan potato patties, you might like mine too Potato cakes with spinach and parmesan .

Easy recipe

Potato patties with carrots

Potato patties with couscous and carrots is built around potatoes and couscous. The finished portion adds variety to the weekly menu.

Prep time

20 min

Cook time

30 min

Yield

10 servings

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Ingredients

− 10 +

• 400 gpotatoes (ideally floury)
• 100 gcouscous
• 200 gflour
• 3.5carrots
• fresh parsley
• 0.5 tspnutmeg
• 1 tsppaprika
• optional cumin
• salt, pepper
• 100breadcrumbs for breading
• 1vegetable oil for frying.

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Instructions

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1. Boil the potatoes together with the carrots until soft, mash them and let them cool down. Meanwhile, pour boiling water over the couscous and allow to swell until the water is completely absorbed
2. When everything has cooled down well, mix the mashed potatoes with couscous and flour and knead into a malleable mass
3. Season the mass with sufficient salt, pepper, paprika powder, freshly chopped parsley and nutmeg. Tip: Salt is particularly important here and should not be used too sparingly
4. then form 10 pale-sized taler from the mass. Tip: If the mixture is still too sticky, add more flour. It can also help to moisten your hands with water beforehand and then shape the taler
5. Turn the taler in breadcrumbs and then fry in a pan with hot vegetable oil until golden brown.

Nutrition per serving

Calories

198 kcal

Protein

5.7 g

Carbohydrates

39.1 g

Sugar

1.9 g

Fat

1.9 g

Saturated fat

0.3 g

Fibre

3 g

Salt

0.1 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.