Crispy parmesan and panko crusted mashed potato patties served with a homemade pistachio pesto. These patties are soft and cheesy on the inside with a crunchy golden exterior. Made with mixed potatoes, carrots, green onions, and fresh parmesan cheese they make a delicious vegetarian side dish.
These patties are superfood rich and packed with plant protein. The patties combine nutrition from sweet potatoes and carrots for a great source of fiber, vitamin, and antioxidants. Served with a homemade pistachio pesto which also provides a great source of nutrition from pistachio protein, and the benefits of olive oil.
These patties are shallow fried which allows them to hold their shape and get that crispy exterior. Without the frying they wouldn’t be able to hold up their shape and would be too soft to serve. Be sure to toss the mashed potato balls in breadcrumbs and parmesan. This creates a protective layer on the exterior and makes it easy to flip and handle during the cooking process. Use a true non stick skillet to ensure nothing sticks to the pan. We don’t recommend cast iron as it retains too much heat and the patties will stick to the bottom.
Instructions include methods for using leftover mashed potatoes, and making ahead! Feel free to use an alternative sauce for serving, such as store bought pesto or a cranberry mayo. Make it your own! Leftovers can be warmed in the oven and served as a delicious breakfast treat with poached eggs or as a light lunch with a side salad.
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*you can substitute 2 cups leftover mashed potatoes instead of the 3 potatoes. Skip to step #3. No need to refrigerate at this point as the potatoes will have already been chilled and are easier to handle at this point.
*Can be made a day ahead, coating with breadcrumbs/parmesan just before cooking. Store them on a tray covered with plastic wrap in the fridge.