1 POTATO! They're so delicious that I make them for dinner every weekend. No oven

Ingredients

• 200 g Potato (diced)
• 1 piece Onion (sliced)
• 50 g Carrot (shredded)
• 1 tbsp Olive Oil (for sautéing carrots)
• 1 piece Egg (large, room temperature)
• 2 tbsp All-Purpose Flour (for binding the patties)
• 30 g Parmesan Cheese (grated)
• 10 g Parsley (fresh, chopped)
• to taste Salt (for seasoning)
• to taste Black Pepper (freshly ground)
• a pinch Paprika (for color and flavor)
• 60 g Bread Crumbs (for coating the patties)
• 2 tbsp Vegetable Oil (for frying the patties)
• 300 g Cucumber (thinly sliced)
• 1 tsp Salt (for cucumber salting)
• 2 tbsp Sour Cream (for dill sauce)
• 1 tbsp Mayonnaise (for dill sauce)
• 8 g Dill (fresh, chopped)
• 2 cloves Garlic (minced)
• 1 tbsp Soy Sauce (for dressing)
• 0.5 tsp Rice Vinegar (for dressing)
• 0.5 tsp White Sugar (for dressing)
• 0.5 tsp Sesame Oil (for dressing)
• 1 tsp Ginger (fresh, grated)
• 1 tbsp White Sesame Seeds (toasted)

Instructions

1. Boil and mash potatoes

   Dice the potato, place it in a pot, cover with water and bring to a boil. Cook for 15 minutes on medium‑high heat until tender, then drain and mash until smooth.

   Time: PT22M

   Temperature: medium‑high heat

2. Prepare vegetables

   Slice the onion and shred the carrot. Set aside.

   Time: PT4M

3. Sauté carrot

   Heat olive oil in a skillet over medium heat. Add shredded carrot and cook 2 minutes, then continue cooking 3‑5 minutes until softened.

   Time: PT6M

   Temperature: medium heat

4. Combine carrot with potatoes

   Add the sautéed carrot to the mashed potatoes and mix well.

   Time: PT2M

5. Make patty mixture

   Stir in the egg, flour, grated Parmesan, chopped parsley, salt, black pepper and paprika. Mix until a cohesive dough forms.

   Time: PT3M

6. Shape and coat patties

   Scoop portions of the potato mixture, roll into balls, then flatten slightly. Coat each patty evenly with bread crumbs.

   Time: PT5M

7. Fry potato patties

   Heat vegetable oil in the skillet over medium heat. Fry the patties 3‑5 minutes per side, or until golden brown and crisp.

   Time: PT5M

   Temperature: medium heat

8. Prepare cucumber salad

   Thinly slice the cucumber, sprinkle with 1 tsp salt and let sit for at least 10 minutes to draw out excess moisture.

   Time: PT12M

9. Quick‑fry cucumber

   Flip the salted cucumber slices and fry in the same skillet for 3 minutes until lightly browned.

   Time: PT3M

   Temperature: medium heat

10. Make garlic‑dill sauce

    In a bowl combine sour cream, mayonnaise, chopped dill and minced garlic. Mix until smooth.

    Time: PT3M

11. Prepare sesame dressing

    Whisk together soy sauce, rice vinegar, white sugar, sesame oil, grated ginger and toasted white sesame seeds. Roast the sesame seeds in a dry pan over low heat for 3‑5 minutes until fragrant, then add to the dressing.

    Time: PT4M

    Temperature: low heat

12. Combine cucumber and dressing

    Toss the fried cucumber slices with the sesame dressing and the garlic‑dill sauce. Mix well.

    Time: PT2M

13. Serve

    Plate the crispy potato patties alongside the cucumber salad. Enjoy while hot!

    Time: PT1M

Nutrition Facts

Calories

430

Protein

15g

Carbohydrates

40g

Fat

25g

Fiber

5g