Potato patties with garam masala

These potato patties are quick to make and full of flavor. I love making them as a side for fish sticks as a play on fish and chips, or with a Trader Joe’s Tikka Masala. I can feel like I “made” an easy part of dinner while also relying on some tried and true shortcuts. Wins all around!

Take me to the recipe!

My children are potato enthusiasts. Really, who isn’t? But if you’re feeling stuck in a rut and want to deviate from your usual French fry, tater tot, hash brown, mashed potato rotation, give these a whirl.

They’re very quick to make, especially if you use tiny potatoes and cook them in the microwave to start (or boil them on the stove for 15-20 minutes while you do something else). They’re also better when you make them ahead and chill them in the fridge before frying, so they’re a set-it-and-forget-it kind of dish.

Potato patties with garam masala

Time: around 40- 45 minutes, largely active
Yield: 9 small patties

Adapted from this recipe and this recipe:
1 lb small potatoes (any combo of small purple, red, and white potatoes)
1 cup chopped spinach
½ medium red onion, chopped (about ½ cup)
1 large clove garlic, minced
1 tsp garam masala
1/8 tsp cayenne
1 egg
½ cup panko
1/2 tsp salt
2 Tbsp Olive oil (for sautéing)

Lemon Sauce:
1/2 cup mayo
6 Tbsp lemon juice (more, if needed)
2 very large pinches of salt

Wash the potatoes. Place in a microwave safe bowl and cover with plastic wrap. Microwave on high for 6-8 minutes, depending on the strength of your microwave. Be mindful of the steam and undo the plastic wrap carefully and away from your face. Mash potatoes with a fork or potato masher. Let cool for 10 minutes.

—OR— In a medium pot, cover the potatoes with water and bring to a boil over a high flame. Keep boiling until the potatoes are fork tender, about 10-15 minutes. Drain and put the potatoes in a large bowl. Mash with a potato masher. Let cool for 10 minutes.

While the potatoes cook, chop the spinach, onion, and garlic and prep the lemon sauce.

Add the other ingredients (except oil) to the mashed potatoes and mix until combined. When cool enough, use your hands to work the mixture until it feels a bit sticky. Form into 9, small palm-sized, thin patties.

In a large frying pan, heat 2 Tbsp olive oil over a medium flame until a little bit of the mixture added to the pan, begins to bubble immediately. Cook the patties until brown on one side. Carefully flip. Brown on the other side. When evenly browned, add 2-3 Tbsp of water to the hot pan and cover. Let cook until water is evaporated. Remove from the heat and sprinkle with a bit more salt.

Note: The lemon sauce really takes these patties over the top, so PLEASE don't skip it. TRUST.