Introduction
These golden, crispy patties combine the comforting flavors of mashed potato and zucchini with a savory surprise inside: a cheesy minced meat filling. Perfect as a main dish or a crowd-pleasing appetizer, these patties bring a balance of textures—crispy on the outside, soft and melty on the inside.
Ingredients (Makes 10–12 medium patties)
For the outer potato-zucchini mix:
- 2 medium potatoes, peeled and boiled
- 1 medium zucchini, grated and squeezed to remove moisture
- 1 egg
- 3 tbsp flour or breadcrumbs (adjust for consistency)
- Salt and black pepper, to taste
- ½ tsp paprika (optional)
- 1 tbsp chopped parsley (optional)
For the filling:
- 200g (7 oz) minced meat (beef or chicken)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
- ½ tsp cumin or mixed spices
- ¼ cup grated cheese (mozzarella, cheddar, or a blend)
- 1 tbsp oil for sautéing
For frying:
- 3–4 tbsp oil (vegetable or olive oil)
Instructions
1. Prepare the Filling:
- Heat 1 tbsp oil in a pan. Sauté onion and garlic until soft.
- Add minced meat, season with salt, pepper, and cumin.
- Cook until fully browned and no longer pink. Let it cool slightly.
- Mix in the grated cheese. Set aside.
2. Make the Outer Mixture:
- In a bowl, mash the boiled potatoes.
- Add grated, squeezed zucchini, egg, flour or breadcrumbs, salt, pepper, paprika, and parsley.
- Mix until you have a pliable dough-like mixture. Add more flour if it’s too wet.
3. Assemble the Patties:
- Wet your hands to prevent sticking.
- Take a portion of the potato-zucchini mixture, flatten it in your palm.
- Place a spoonful of meat filling in the center.
- Cover with another small portion of the mixture and seal the edges.
- Flatten gently into a patty shape.
4. Cook:
- Heat oil in a pan over medium heat.
- Fry patties until golden brown on each side (about 3–4 minutes per side).
- Drain on paper towels.
Description
These stuffed patties are crispy outside with a soft, hearty filling inside. The combination of potato and zucchini gives a light yet rich texture, while the cheesy meat center delivers deep flavor and satisfying umami.
Tips
- Drain the zucchini well: Excess moisture can make the outer mixture too soft or soggy.
- Cool the filling before stuffing: This helps it hold shape better inside the patties.
- Use non-stick pan: Prevents breaking during frying.
- Make ahead: Assemble and refrigerate the patties for up to 24 hours before frying.
Variations
- Vegetarian: Replace meat with sautéed mushrooms, spinach, or lentils + cheese.
- Spicy: Add chili flakes or chopped jalapeño to the filling.
- Oven-baked version: Brush patties with oil and bake at 200°C (390°F) for 20–25 minutes, flipping halfway.
Common Mistakes & Corrections
- Too wet to handle? Add more flour or breadcrumbs to bind the potato mixture.
- Filling leaking out? Use a bit more of the outer mixture to completely encase the filling.
- Not crisp? Ensure the oil is hot enough before frying.
Enjoy!
Serve your patties warm with a side of yogurt sauce, garlic dip, or even a simple salad. Great as a snack, meal, or even a party favorite—they’re guaranteed to impress!