Pan fried potato patties are easy to make and great served both as a side or an appetizer dipped with rosé sauce. It is a real family fave!
Potato patties, oh my!
This is another treasured family recipe. My beloved Grandmother, Vovó Socorro, used to make them. My mother still often makes them. Of course, I make them. And hopefully, one day my children will do the same.
The suggestion for posting them here came from my American husband. When I told him that I would be making them today, he broke out into a big smile. I made sure that there would be enough bolinhos de batata for him to “taste” (please read “taste” as devour).
They are simple and absolutely delicious. From time to time I find myself craving them– they are a comfort food for me.
They are also so versatile that they can be served either as an appetizer or as a side dish. As an appetizer, I like to serve them with what in Brazil we call a Rosé “Sauce.” As a side dish, we used to serve them with beans, rice, and a beef stew that at my mother’s house and at mine is the famous Odete’s Beef Stew. Remember?
They remind me of the Indian Potato Patties (Aloo Ki Tikki) that I love so much. Both are made of potatoes and vegetables and are pan-fried, although the Indian version is much spicier and as an appetizer is served with a variety of chutneys, while the Brazilian version is served with a Rosé “Sauce“.
Well, try my Grandma’s potato patties and you will be hooked forever, just as many generations of my huge family have been. Enjoy!
Pan Fried Potato Patties
- For the pan fried potato patties:
- 2 pounds Russet potatoes peeled, cubed, cooked, and mashed, about 900 gr.
- 1/2 large yellow onion small diced
- 1 large green bell pepper deseeded and small diced
- 1/3 cup fresh cilantro chopped
- 1/2 tablespoon salt
- 1/4 teaspoon ground pepper
- pinch Aof cumin
- 1 tablespoon garlic powder not part of the original recipe
- 1 tablespoon grated parmesan cheese for a vegetarian and dairy-free version, omit the cheese
- 3 tablespoon all-purpose flour for a gluten-free version, use chickpea flour instead
- 5-10 tablespoon vegetable oil
- Rosé "Sauce" (Molho Rosé)
- 1 cup heavy cream
- 1/4 cup ketchup
To make the potato patties: Wash, peel, and cut the potatoes into large cubes. Place into a pot, cover with cold water and bring to a boil. Add the salt. Reduce the heat and let simmer until soft enough to mash (about 15 minutes or so). Drain and return potatoes back to the hot pot. Set aside. The hot pot will help to dry out the potatoes a bit while you prepare the rest of the ingredients.
Chop the onion, the bell pepper, and the cilantro. Mix them together and reserve.
Once the potatoes have dried out a bit but are still warm, mash them using a fork or potato masher. Add the seasonings and the flour. Stir well. Add the chopped vegetables. Stir.
Form the patties (measure approximately 1 - 2 tablespoons and form into rounds about the size of golf balls. Then, gently press them flat to form even patties. The larger-sized patties are served as a side dish and the smaller-sized patties as appetizers). Once all the patties are formed, either:
Coat them all over with flour (use extra flour). Remove the excess flour gently (this is the way that we usually do it).
Cover them with plastic wrap and store in the refrigerator for about 30 minutes or until completely cooled (cold patties will stay together better during frying).
Next, heat the oil in a non-stick frying pan over medium heat (1-2 tablespoon of oil per batch). Once the oil is hot, add the patties. Fry until golden brown before gently turning over with a metal spatula (about 2 minutes per side). Place on a plate lined with paper towels over a rack. Serve warm or at room temperature, with rosé sauce (recipe follows) if serving as an appetizer.
Note: Do not overcrowd the pan with a lot of patties at the same time. I pan-fried the patties in 5 batches. If the pan develops a burned flour coating, carefully clean the pan with paper towels before adding more oil to fry the subsequent patties. Remember that after the first batch of patties, the next batch will fry faster because the pan will be hotter.
For the rose saucé: Mix both together well.