Spiced Potato Patties

spiced potatoes patties on plate with herbs on top and dips on side

Is it a hash brown? A ball of stuffing? A dumpling, a fritter? It doesn’t matter. Just do it. Make these babies for breakfast, lunch, dinner, or snack time — and relish their rich depth of flavour and scrumptious crispy-fluffy textures!

Preparation time Prep: 15 mins
cook 30 mins
set 10 mins

You will need:

  • 500g medium Dutch creams
  • 3 tablespoons grapeseed oil
  • 3 red onions, diced
  • 1 teaspoon ginger, minced
  • 2 garlic cloves, minced
  • 1 green chilli, finely diced
  • 250g frozen peas
  • ½ lemon, juice only
  • 2 teaspoons garam masala
  • 1 teaspoon sugar
  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon salt
To serve
  • Handful of fresh coriander sprigs
  • Coconut yoghurt, natural flavour
  • Tomato chutney
Recipe: Simon Toohey


  • 1Boil potatoes in their skin for 20 minutes or until tender. Set aside to cool.
  • 2Add diced onions to a hot pan with grapeseed oil over medium-high heat. Add ginger, garlic and chilli and caramelise for 10 minutes.
  • 3Remove from heat and add peas, lemon juice, garam masala, sugar, cumin seeds, and salt.
  • 4Mash the cooled potatoes, then stir in the onion mixture, mixing well to combine, and season with salt.
  • 5Portion the potato mixture into equal portions (about ⅓ cup for each), pressing out any air bubbles as you form them into sort of patties.
  • 6Add oil to a frypan over medium-low heat. Fry the patties in batches for 5 minutes or until golden brown and crispy on both sides. Transfer to a paper towel to drain the excess oil, and repeat until you've used all the mixture!
  • 7Sprinkle over some coriander leaves and serve with your favourite tomato chutney and coconut yoghurt :)
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