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Basil potato patties recipe

Basil potato patties recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

Simple yet delicious. The flavour and the smell of the basil leaves with the potatoes make a good combination.

Kuala Lumpur, Malaysia

5 people made this

IngredientsServes: 6

  • 4 medium potatoes, peeled and quartered
  • handful of fresh basil leaves, chopped (use the leaves only - about 10 sprigs)
  • 125ml milk
  • 60g butter
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 tbsp self-raising flour
  • 8 tbsp plain flour
  • 4 tbsp minced onion
  • olive oil for frying

MethodPrep:15min ›Cook:20min ›Extra time:10min › Ready in:45min

  1. Cook potatoes in boiling water covered for 15 minutes or until tender.
  2. Drain & mash potatoes with a potato masher or fork. Add remaining ingredients and mash well. Allow mashed potatoes to cool.
  3. Stir in flour, onion and basil leaves. Mix well.
  4. Heat up olive oil in a non-stick pan. Scoop 1 tbsp of batter, fry till golden brown.
  5. Put on kitchen roll to absorb extra oil. You may get approx. 12-15 patties.

Cook's note

Check out the original recipe on my blog, Bits of Taste.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

We enjoyed these and will have them again I'm thinking of adding a little cheese next time.-27 Mar 2011

good recipe family loved them-11 Mar 2011

by YummyStuff

one word.......YUM.......Easy to make, don't be shy with the basil. A big winner for our house. Have frozen these after making a double lot ready for our famous " Friday Night Home Made Take Away Night" and they were just as good after reheating in the oven.-29 Apr 2013(Review from this site AU | NZ)

Spiced Potato and Pea Samosa Patties

These spiced potato and pea samosa patties, a vibrant mix of potatoes and peas, fresh ginger, curry, and green chiles are simply the samosa filling naked—happily caught without its fried triangular-shaped pastry. If you are crazy about samosas, you’ll love these patties, a healthier spin on the popular East Indian street food!

They’re easy. Simply mash boiled Yukon gold potatoes with sautéed onion and ginger, curry spices, and peas. Stir in lemon juice and cilantro, and shape into the patties. Pan-fry in coconut oil to a luxurious golden brown, and serve with cooling cumin basil yogurt and tangy-sweet fruit chutney.

While the patties cook, whisk together a raita sauce of whole milk yogurt, cumin, and basil. Or make this creamy cucumber and basil yogurt salad to add crunchy-crispness to the plate.

With samosas, you gotta have chutney–fruit chutney, purchased or homemade, perfectly counterparts all the other taste notes. Neighbors keep sending their rhubarb bounty our way, so I cooked up a quick batch of honey rhubarb chutney using dried cranberries, instead of cherries, ‘cuz that’s what I had!

Robbie and I love veggie samosas—haven’t met a flaky greasy one we didn’t like–and will instantly devour an order of crispy samosas with their spicy dipping sauces. The last time we went out for Indian food that’s what happened. Does that happen to you?

Painstakingly, for parties and such, I’ve folded spicy samosa mix into pastry dough for hours, and this post started out giving you the full deal—spiced potato and pea filling, dough, triangle shaping and all–except they were going to be baked, not fried.

Put that plan aside everybody–let’s do it easy. Let’s just make up the spiced potato and pea filling, pat it into burger-like rounds, pan-fry ’til golden, and serve with the flavorful complementary sauces? What do you think? Go for it!

Spiced Potato and Pea Samosa Patties kitchen notes:

  • At our house we dicker back and forth on how much chile to include. He says more I say it’s hot enough. You decide for yourself. Start with the smaller amount of chile, taste, and adjust to your liking. You can use either jalapeño or serrano chiles—jalapeños “tend” to be milder.
  • Garam masala is a spice blend from Northern India with many of the same ground spices in curry powder—except garam masala doesn’t include the turmeric.
  • These spiced potato and pea samosa patties are moist and hold together quite well without any binder. I tested the recipe with an added egg, and tested another batch with vegan flax egg (1 tablespoon ground flax seeds and 2 tablespoons warm water.) Though the patties with either kind of egg were sturdier, for me, the addition of extra liquid detracts from the potato’s starchy flaky quality. Feel free to add the extra binder, but try without first.
  • Make it vegan: Make the raita with a dairy free yogurt alternative.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Vegan Potato Lentil Cakes with Chive Cream

These vegan potato lentil cakes with chive cream sauce are flavorful and satisfying. Packed with green lentils, yukon gold potatoes, and kale, they’re bursting with savory flavors, hearty texture, and oodles of plant-based protein (boasting a mighty 8 grams of protein per patty). I recommend enjoying 2–3 per serving, which makes for a meal with a whopping 16–24 grams of protein (and 8–12 grams of fiber to boot)!

These nutritious, plant-powerful patties are a play on these carrot-lentil cakes.

Yukon gold potatoes take the place of carrots, green lentils take the place of red ones, and the spices/herbs are reconfigured to complement the shifts accordingly.

Now, I know what you're thinking: Why yukon gold potatoes? Why not something seemingly more nutritious like sweet potatoes.

First of all, there's already a similar sweet potato rendition of this recipe on the blog. Second of all, white potatoes aren't nearly as devoid of nutrients as their reputation would have you believe.

That's right, I said it (in not so many words): White potatoes—or in this case, gold potatoes—are, in fact, nutritious.

Did you know that a single medium yukon gold potato meets one half the recommended daily value of vitamin C? Seriously. They also offer a generous boost of both iron and potassium. But that's not all. Check out this post for more on the benefits of potatoes.

To make these nutritious patties, you'll start by steaming yukon gold potatoes and simmering green lentils. As they cook, you can get to work on preparing the other ingredients (e.g., chop kale, measure oats, mince garlic, etc.)

Once the potatoes and lentils are ready, add them to a large mixing bowl and use the back of a fork to roughly mash them. You want to retain quite a bit of texture, so don't get too mash-happy, but you do want them to be broken down enough to bind the rest of the ingredients together.

Once the potatoes and lentils are mashed, add rolled oats, chopped lacinato kale, pepitas, chopped chives, garlic, lemon juice, olive oil, smoked paprika, sea salt, and black pepper. Give everything a good stir to combine.

The "dough" will be damp but able to hold its shape when pressed.

Scoop out &frac13-cup mounds of the dough, form into patties, and transfer to a lined baking tray. Once all the patties have been formed, bake them for 20–25 minutes, or until their exteriors are golden and feel gently set with a slight crispness.

While the patties bake, you'll get to work on the chive cream sauce.

Add raw cashews (pre-soaked if you're not using a high-speed blender), filtered water, chives, apple cider vinegar, and sea salt to a blender. Blend on high until smooth.

I love how the chives gently paint the cream sauce a pale spring green.

Once everything's ready, it's time to serve.

Serve these patties on their own, atop a bed of greens, tucked into warm pita bread or a cozy wrap, or even on a bun (like a burger). Then, generously drizzle each with the chive cream sauce and sprinkle with freshly chopped chives.

These cakes can be refrigerated for up to one week but they also freeze well (for up to one month) and can be thawed as needed for quick, protein-packed weeknight meals.

Sweet Potato & Lentil Cakes with Lemony Avocado Sauce

These vegan, gluten-free sweet potato & lentil cakes with lemony avocado sauce are protein-rich, savory, nutty, and incredibly hearty. Steamed sweet potatoes, cooked red lentils, oats, kale, lemon juice, dried spices, fresh herbs, and seasonings are mixed together and formed into patties. The patties are then baked until their exteriors are crisp and just a touch golden and paired with a creamy, lemony avocado sauce.

It seems I have a hankering for lentils lately. Don't worry, I'm not going to bore you with a list of lentil facts like I did in this post. This time, I think it's best that we go straight into the description, because it's a doozy in the most wonderful of ways.

And covered in a creamy, lemony avocado sauce. In my books, this fact alone means end of story, game over, I'm making this recipe stat.

To make these blazing-orange veggie cakes (that color is so bright it almost hurts my eyes), you'll mix together steamed sweet potatoes, cooked red lentils, oats, kale, lemon juice, dried spices, fresh herbs, and just enough seasonings to make the flavors POP. Then, you'll form all that goodness into patties and bake them in the oven until their exteriors are crisp and just a touch golden. No need to add much more color to these bright beauties.

Then, the best part happens. The citrusy, creamy, garlicky deliciousness that is the Lemony Avocado Sauce. Really technical, snazzy name, huh? I thought of that one all on my own.

The avocado sauce is drizzled (or dumped. go on, don't be shy) on top of the crispy cakes and adds a splash of bright freshness to every bite.

The patties can be served on their own, over a bed of greens, in a pita pocket, or even on a hamburger bun. You can also freeze the cooked cakes and then thaw them as needed for quick, on-the-go meals. Each cake has 8 grams of protein, and I recommend enjoying two per serving, so a whopping 16 grams of plant-based protein in the cakes alone. Not too shabby.

Sweet Potato Veggie Burgers

Veggie burger preparation is a fine art as far as I&rsquom concerned. Getting a patty that is satisfying, nutritious, and holds together can be a bit of a challenge, but I think I hit all three criteria with this one. Made with sweet potato, brown rice, basil and some warm spices, the patties are big in flavor and are also on the healthier end of the veggie burger spectrum. Plus, they can be made ahead of time and even frozen for your convenience!

To make these a make-ahead burger adventure, roast the sweet potato and cook the brown rice up to 3 days ahead of time. You can also store the veggie patty mixture in the refrigerator if you don&rsquot want to cook up all the burgers at once. On the flipside, you can cook up all of the burger patties and freeze any you don&rsquot eat right away for future meals!

Adaptation options? We&rsquove got plenty! You can doll the burger mixture up with black beans (hello, protein!), jalapeno, corn or anything else that suits you. You can also play with the spices, try curry powder, Jaimaican Jerk seasoning, or even Cajun seasoning for example.

Serving options? Toss that burger bun out the window if you&rsquore gluten-free (metaphorically, not literally&hellipactually tossing the bun out the window would be wasteful and inappropriate) and enjoy with a lettuce bun, or go with a gluten-free bun. Top the burgers with choice of cheese, tomato, onion, even some barbecue sauce would delicious!

Chickpea Potato Patties, Chickpea Aloo Patties Recipe

Chickpea potato patties (aloo chana patties or tikki) is the perfect snack recipe if you want to make a slight deviation from the usual and want to prepare an evening snack for tea for guests. I actually made these to take to a friend’s place for a potluck. The best about chickpea potato patties is that you can also squish them between burger buns, add some condiments and vegetable slices to call it a vegetable burger.

I tried two methods to make the patties – pan frying and baking. The pan-fried chickpea potato patties turned out great (of course) and the baked version was a bit on the dry side (which chickpea patties tend to be) so probably better to make them that way if you plan to use them as burger patties or just don’t like fried snacks.

Coming to the flavours you can add to the patties – I stayed on the regular chilli, coriander, salt, garam masala trail but added a dash of freshly cracked black pepper for an added kick. Chopped coriander leaves add a nice twist too and I’d highly recommend this as well if you have some lying around. Beyond that, sky is the limit, you can add pretty much whatever else your mind fancies. Garlic powder, cayenne chilli, dried herbs like oregano or basil, the base of potato and chickpeas really lends itself well for experimentation so take it away!

  • 2 cups potatoes mashed potatoes (boiled potatoes peeled and mashed)
  • 1 cup canned chickpeas, drained (see notes)
  • ¼ cup minced onions, optional
  • ½ tsp red chilli powder (adjust to taste)
  • 1 tsp garam masala
  • ¼ tsp powdered cumin or jeera powder
  • 1 tsp ginger garlic paste
  • ½ tsp freshly cracked black pepper (adjust to taste)
  • ¼ cup chopped fresh coriander or cilantro leaves
  • ½ cup breadcrumbs
  • Salt to taste
  • Oil for frying
  1. Boil potatoes, peel, and mash before measuring out 2 cups
  2. If using canned chickpeas, drain and rinse before adding 1 cup to the mashed potato in a large bowl. If using dried chickpeas, soak overnight and pressure cook for 20 minutes before using
  3. Using a potato masher, mash the potato and chickpeas together until you get a smooth mixture
  4. To this, add ¼ cup minced onions (this is optional), ½ tsp red chilli powder, 1 tsp garam masala, ¼ tsp powdered cumin powder, 1 tsp ginger garlic paste, ½ tsp freshly cracked black pepper, ¼ cup chopped fresh coriander leaves and salt
  5. Mix well until the ingredients are well incorporated. Taste a small bit to see if the spice levels and salt are as you prefer
  6. If you have store-bought breadcrumbs, measure out ½ cup and add at this time. If not, toast a slice of bread until nicely browned, powder coarsely in a mixer or blender, and add to the above
  7. Mix again well until you get the patty mixture
  8. Shape into desired sized patty (larger sizes if you want to use for burgers) and set aside
  1. Place on a greased or lined baking tray and bake at 180C for 15 minutes or until the patties turn golden brown. Spray or add some oil on top to get a better texture
  1. Heat oil in a pan and when smoking hot, add the patties without overlapping
  2. Fry until golden brown
  3. You can also deep fry chickpea potato patties to get similar results as pan frying

Boil potatoes, peel, and mash before measuring out 2 cups

If using canned chickpeas, drain and rinse before adding 1 cup to the mashed potato in a large bowl. If using dried chickpeas, soak overnight and pressure cook for 20 minutes before using

Using a potato masher, mash the potato and chickpeas together

until you get a smooth mixture

To this, add 1/4 cup minced onions (this is optional), 1/2 tsp red chilli powder, 1 tsp garam masala, 1/4 tsp powdered cumin powder, 1 tsp ginger garlic paste, 1/2 tsp freshly cracked black pepper, 1/4 cup chopped fresh coriander leaves and salt to taste

Mix well until the ingredients are well incorporated. Taste a small bit to see if the spice levels and salt are as you prefer

If you have store-bought breadcrumbs, measure out 1/2 cup and add at this time. If not, toast a slice of bread until nicely browned (I used homemade bread which is why my slice looks uneven)

powder coarsely in a mixer or blender

and add 1/2 cup breadcrumbs to the above chickpea potato patty mixture

Mix again well until you get the patty mixture. If it’s too moist and sticky and you can’t shape the patties easily, add more breadcrumbs or a tablespoon of rice flour (or even besan or chickpea flour) before continuing

Shape into desired sized patty (larger sizes if you want to use for burgers) and set aside

For baking the patties:
Place on a greased or lined baking tray and bake at 180C for 15 minutes or until the patties turn golden brown. Spray or add some oil on top to get a better texture

For frying the patties:
Heat oil in a pan and when smoking hot, add the patties without overlapping

Fry until golden brown

Drain and set aside on plates lined with kitchen towels.

Serve with ketchup or green chutney. Best served warm but also tastes just fine when it cools down to room temperature, making this the perfect snack to serve at parties or for guests.

For chickpea potato patties recipe in Hindi, Tamil, Telugu, Kannada, Urdu, Marathi, etc please use the Google translate button in the sidebar.

If you make these patties at home, do share a picture with #ediblegarden on Twitter or Instagram, I’d love to see it!

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  • 140g long-grain brown rice
  • 850g sweet potatoes , peeled and cut into small cubes
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 2 tbsp sunflower seeds
  • 1 small red onion , very finely chopped
  • thumb-sized piece ginger , peeled and finely grated
  • 1 red chilli , deseeded and finely chopped
  • small pack basil , leaves finely shredded, stalks discarded
  • 1 ripe avocado , stoned, peeled and diced
  • 2 tbsp lime juice
  • 4 brioche burger buns
  • 8 round lettuce leaves, washed and dried
  • 25g sweet potato crisps , or ready-salted potato crisps
  • ½ punnet mustard cress , snipped


Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry – it needs to be as dry as possible before adding to the sweet potatoes.

Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.

Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.

Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead – keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.

Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.

Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

Kotlet Sibzamini (Persian Potato Patties)

Persian potato patty is a quick and easy food prepared with baked or raw potatoes in an oval shape traditionally.

This “Kotlet” can be prepared with different types of meat and other ingredients, each having its delicious taste. But an original and traditional version of this dish has some points, helping you with the perfect experience.

Although “cutlet” is a French word, but this food is, in fact, Russian and now in Iran, its ingredients have changed today.

The ingredients in this dish are not always the same, and every chef has her/his individual choices you can also have your preferred set of ingredients and serve it hot or cold (although serving hot is common in Iran).

The main ingredients for Kotlet Sibzamini are ground meat (lamb, beef, or a mix of both), onions, and potatoes.

The potatoes can be grated raw and mixed with other ingredients or, they can be baked, mashed, and then mixed with ground meat, spices, and other ingredients.

Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 77
  • Calories from Fat 24
  • Total Fat 2.6g 4 %
  • Saturated Fat 1.5g 7 %
  • Trans Fat 0.1g 0 %
  • Protein 2.4g 5 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 16mg 5 %
  • Sodium 164mg 7 % Potassium 0 0 % -->
  • Total Carbohydrates 11g 4 %
  • Dietary Fiber 1.4g 6 %
  • Sugars 1.0g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

Thanks for your comment. Don't forget to share!

I love potato recipes. There really is a lot of things you can make with them. This recipe sounds good and reminds me of the potato cakes my mom used to make. She would pan fry them . I would think you could bake them,too, but they may taste slightly different and would probably take longer.

Hi. My broiler is not working. Can these be baked instead? If they can, what temp. Thanks.

Hi there! Yes, you can bake these instead of using your broiler. Bake at 350 degrees, for 20-30 minutes, until golden and heated through. Hope this was helpful!

I made these for dinner last night, my husband and I loved them! Will make them again soon.

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