Cheesy Potato Patties with Sesame Crust

Cheesy Potato Patties with Sesame Crust

Ingredients:

• • Boiled potatoes – 400 g (boiled in salted water until done)

• • Cheese – 100-130 g (any type that melts well, like mozzarella, cheddar, or gouda)
  • Ground black pepper – to taste
  • Egg – 1 large

• • All-purpose flour – 3-4 tablespoons (plus extra for rolling out the dough)
  • Sesame seeds – 1 tablespoon
  • Vegetable oil – for frying

Step-by-Step Instructions:

1. Boil the Potatoes:

• Start by peeling the potatoes and cutting them into even-sized chunks. Boil them in salted water until fully cooked, which usually takes about 15-20 minutes.
• Drain the potatoes and let them cool slightly before mashing. Make sure they are mashed smoothly, without lumps.

2. Prepare the Cheese:

• • Grate the cheese of your choice and set it aside. You can use mozzarella for a gooey center, cheddar for a sharp flavor, or gouda for a nutty taste.

• The cheese will be mixed into the potato mixture, adding a rich, cheesy texture.

3. Make the Potato Dough:

• • In a large mixing bowl, combine the mashed potatoes with the grated cheese. Add the egg and ground black pepper to taste.
  • Gradually mix in the flour, starting with 3 tablespoons. You may need to add an additional tablespoon if the dough is too sticky.

• The dough should be soft but firm enough to hold its shape. If it’s too sticky, sprinkle in a little more flour.

4. Shape the Patties:

• • Lightly flour a work surface and your hands. Divide the potato dough into equal portions, about the size of a golf ball.
  • Flatten each ball slightly into a patty shape, about 1 cm thick. You can make them smaller or larger depending on your preference.

• Once all the patties are formed, dip each one into the sesame seeds, coating one side of the patty for an added crunch.

5. Fry the Patties:

• • Heat a generous amount of vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
  • Fry the patties sesame-side down first for about 3-4 minutes, or until the sesame seeds are golden and crispy.

• Carefully flip the patties and cook for another 2-3 minutes on the other side until both sides are golden brown and the patties are heated through.
• You may need to fry the patties in batches, depending on the size of your skillet.

6. Serve:

• • Once the patties are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil.

• Serve hot with your favorite dipping sauce, such as sour cream, garlic aioli, or ketchup. These patties also pair wonderfully with a fresh salad or grilled vegetables for a light meal.

Cooking Tips:

• • Cheese Selection: You can use a variety of cheeses depending on your taste preference. Mozzarella provides a soft, gooey center, while cheddar gives a sharper flavor. A mix of cheeses can also add depth to the dish.
  • Shaping the Patties: If the dough is too sticky, dust your hands with flour while shaping the patties. Make sure to keep the patties evenly sized for even cooking.

• Frying Temperature: Fry the patties on medium heat to ensure they cook through evenly without burning. If the oil is too hot, the outside will brown too quickly while the inside remains undercooked.
• Alternative Coatings: While sesame seeds add a delicious crunch, you can also experiment with breadcrumbs or crushed cornflakes for different textures.

Storage:

• • Refrigeration: Store leftover potato patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven until heated through.

• Freezing: These patties freeze well. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, thaw in the refrigerator overnight and fry or bake until crispy.

Nutritional Facts (per serving):

• • Calories: 180 kcal
  • Protein: 7 g

• • Fat: 8 g
  • Carbohydrates: 20 g
  • Fiber: 2 g

• Sodium: 350 mg