Crispy Potato Patties with Roasted Red Pepper Salsa
Transform humble ingredients into a gourmet delight with these Crispy Potato Patties served alongside a bold and smoky Roasted Red Pepper Salsa. Golden and crunchy on the outside with a soft, buttery potato center, these patties are perfectly seasoned and coated in a crisp breadcrumb shell. The real star, however, is the homemade salsa, featuring oven-roasted red bell peppers blended with garlic, fresh cilantro, and a hint of spice from chili flakes. Ready in under an hour, this easy recipe combines comforting textures and zesty flavors, making it an ideal side dish, appetizer, or party snack. Serve them warm and let the vibrant salsa elevate every bite—perfect for impressing guests or treating yourself to a cozy, flavorful meal!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Butter
- 1 cup Breadcrumbs
- 2 large Eggs
- 0.25 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 2 large Red bell peppers
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro
- 0.25 teaspoon Chili flakes
Instructions
Peel the potatoes and cut them into chunks. Boil them in salted water until fork-tender, about 15 minutes. Drain and allow them to cool slightly.
Mash the potatoes in a bowl until smooth. Stir in the butter, salt, and black pepper. Mix well.
Add the flour and one egg to the mashed potatoes. Stir to combine and form a slightly firm, pliable dough.
Shape the potato mixture into small patties, approximately 2 inches in diameter and 0.5 inches thick.
Set up three bowls: one with the remaining egg beaten, one with the breadcrumbs, and one left empty for placing coated patties.
Dip each patty first in the beaten egg and then in the breadcrumbs, coating evenly.
Heat the vegetable oil in a large skillet over medium heat. Fry the patties in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels and set aside.
To make the roasted red pepper salsa: Preheat your oven to 450°F (230°C). Place the red bell peppers and garlic cloves (unpeeled) on a baking tray. Drizzle with olive oil and roast for 15-20 minutes, turning occasionally, until the peppers are charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let sit for 10 minutes. This will steam the skin, making it easier to peel.
Peel the peppers and garlic, then place them in a blender or food processor. Add the lemon juice, olive oil, cilantro, chili flakes, and a pinch of salt. Blend until smooth.
Serve the crispy potato patties warm alongside the roasted red pepper salsa for dipping or drizzling.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 27.3 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 4455 mg | 194% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 29.8 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 268 mg | 21% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4940 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
