Potato And Pea Patties Recipe

Cook and mash potatoes

Place whole peeled potatoes in a pot and cover with cold water. Add 1/2 teaspoon salt. Bring to a boil, then simmer 12–15 minutes until fork-tender. Drain thoroughly and return to the pot. Mash until mostly smooth and set aside to cool slightly (about 5 minutes). Measure 3 cups mashed potatoes.

Prepare peas

If using frozen peas, blanch in boiling water 1 minute then drain and plunge into cold water. Drain well and roughly mash or pulse in a food processor so they are broken but still have some texture. Fold peas into the mashed potatoes.

Cook lamb mixture

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the chopped onion and sauté 5–6 minutes until translucent and beginning to brown. Add minced garlic and ginger and cook 30–45 seconds until fragrant. Add minced lamb and break up with a spatula. Cook 6–8 minutes until browned and no longer pink. Drain any excess fat if there is a lot (leave a little for flavor).

Spice the lamb

Stir in ground cumin, ground coriander, turmeric, red chili powder, garam masala, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook 1–2 minutes to toast spices. Remove from heat and allow to cool for 5 minutes.

Combine patties mixture

In a large bowl, combine the mashed potato-and-pea mixture and the cooked spiced lamb (including any juices). Add chopped fresh coriander (about 3/4 cup of the coriander), chopped mint if using, the remaining 1/2 teaspoon salt, potato or cornstarch, beaten egg, and 1/2 cup minus 2 tablespoons breadcrumbs (reserve remaining breadcrumbs for coating). Mix gently until evenly combined. The mixture should hold together—if too wet, add up to 2 more tablespoons breadcrumbs; if too dry, add a splash of water or an extra beaten egg white.

Shape patties

Divide the mixture into 10–12 portions (makes 10 larger or 12 medium patties). Wet your hands slightly and form each portion into a round, slightly flattened patty about 2–3 cm thick. Lightly press remaining breadcrumbs on both sides to coat and set on a tray.

Pan-fry patties

Heat 3 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium heat. When the oil is hot, add patties in a single layer without overcrowding (work in batches). Fry 3–4 minutes per side until golden brown and heated through. Adjust heat to prevent burning; add more oil between batches if needed. Total cook time per batch about 8–9 minutes. Transfer cooked patties to a wire rack or paper towel-lined plate.

Finish and serve

Sprinkle with the remaining chopped coriander and a little fresh lemon juice. Serve hot with lemon wedges and the mint-yogurt dipping sauce (recipe below) or chutney.

Whisk together plain yogurt, chopped mint, lemon or lime juice, 1/4 teaspoon salt, and 1/4 teaspoon ground cumin until smooth. Taste and adjust seasoning. Chill until ready to serve.