← All recipes

🍽️ Crispy Potato Vegetable Patties with Tomato Sauce

352 kcal · 30 min · 4 servings

Ingredients

• potatoes, starchy 500 g
• salt pinch
• onions, yellow 2 pcs.
• garlic cloves 1 pcs.
• oil 5 tbsp
• tomatoes, chopped 400 g
• vegetable broth 100 ml
• tomato paste 1 tbsp
• pepper, black ground pinch
• sugar 1 tsp
• carrots 300 g
• zucchini 1 pcs.
• parsley, fresh 10 g
• eggs 1 pcs.
• Emmental grated 50 g
• cornstarch 2 tbsp
• breadcrumbs 6 tbsp

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Peel the potatoes and cut them into coarse cubes of about 1.5 centimeters.
3. 3. Place the potato cubes in a pot and cover them with boiling salted water.
4. 4. Bring the water to a boil and then reduce the heat to medium.
5. 5. Cook the potatoes for 15 to 20 minutes until they are soft.
6. 6. Halve the onions and peel them.
7. 7. Dice the onions finely.
8. 8. Peel the garlic and chop it finely.
9. 9. Heat 1 tablespoon of oil in a pot over medium heat.
10. 10. Sauté half of the onions for 2 to 3 minutes until translucent.
11. 11. Add the tomatoes, the broth, and the tomato paste to the pot.
12. 12. Season the sauce with salt, pepper, and sugar.
13. 13. Let the sauce simmer for approx. 10 minutes over reduced heat.
14. 14. Gently crush the tomatoes with a spoon while simmering.
15. 15. Peel the carrots.
16. 16. Trim the zucchini and remove the hard ends.
17. 17. Grate the carrots and the zucchini into a bowl.
18. 18. Stir the remaining onions into the grated vegetables.
19. 19. Heat 1 tablespoon of oil in a frying pan over medium heat.
20. 20. Sauté the vegetables in the pan for 3 to 4 minutes.
21. 21. Let the sautéed vegetables cool down slightly.
22. 22. Wash the parsley and shake it dry.
23. 23. Remove the coarse stems from the parsley.
24. 24. Chop the parsley coarsely.
25. 25. Drain the cooked potatoes.
26. 26. Let the potatoes steam dry in the pot for a short moment.
27. 27. Mash the potatoes in the pot.
28. 28. Add the carrot-zucchini mix to the potatoes.
29. 29. Add the egg, the herbs, and the cheese to the mixture.
30. 30. Add the starch to the mixture.
31. 31. Mix all ingredients well together.
32. 32. Season the mixture generously.
33. 33. Form 8 equal-sized patties from the mixture.
34. 34. Coat the patties evenly in breadcrumbs.
35. 35. Heat the remaining oil in a frying pan over medium heat.
36. 36. Fry the patties on all sides for 5 to 6 minutes until golden brown and crispy.
37. 37. Taste the tomato sauce one last time and adjust seasoning if needed.
38. 38. Serve the patties together with the sauce.

Nutrition per serving

• kcal: 352
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 43 g