A Perfect Snack for Any Occasion
Looking for a crispy, golden, and flavorful vegetarian snack that’s easy to make and guaranteed to please a crowd? These Potato Corn Patties with Garlic Yoghurt Dip are everything you love in comfort food—crunchy on the outside, soft on the inside, and bursting with flavor. Whether you’re planning a weekend brunch, a light dinner, or an after-school snack, this recipe fits the bill.
These patties come together in under 30 minutes, use pantry staples, and are paired with a creamy, garlicky yoghurt dip that takes them over the top. They’re great for vegetarians, picky eaters, busy weeknights, and anyone craving a satisfying, fuss-free dish.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes with simple ingredients.
- Kid-Friendly: Mild flavors and crispy texture make these a hit with little ones.
- Customizable: Add your favorite spices or veggies to suit your taste.
- Nutritious: Packed with fiber-rich corn and protein from eggs and Greek yoghurt.
- Perfect for Meal Prep: Can be stored and reheated for later.
Ingredients at a Glance
For the Patties:
- 2 cups mashed potatoes
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/4 cup green onions, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- Salt and black pepper to taste
- 2 tablespoons vegetable oil for frying
For the Garlic Yoghurt Dip:
- 1 cup Greek yoghurt
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1/4 teaspoon dried dill (optional)
Step-by-Step Instructions
1. Prepare the Garlic Yoghurt Dip
In a small mixing bowl, combine the Greek yoghurt, minced garlic, lemon juice, salt, and pepper. Add dill if using. Mix thoroughly and refrigerate to allow the flavors to meld while you prepare the patties.
2. Mix the Patty Base
In a large bowl, mix the mashed potatoes, corn kernels, green onions, and cilantro. Stir gently to ensure the ingredients are well distributed.
3. Add the Binding Ingredients
Fold in the breadcrumbs and beaten egg. Season with salt and black pepper to taste. Mix until everything is evenly combined and the mixture holds together when pressed.
4. Form the Patties
With clean hands, form the mixture into 8 patties, each about 1/2 inch thick. Place them on a plate or tray and refrigerate for 10 minutes to firm up—this helps them stay together during frying.
5. Fry Until Golden and Crisp
Heat vegetable oil in a non-stick skillet over medium heat. Cook each patty for 4–5 minutes per side until golden brown and crispy. Work in batches if needed to avoid overcrowding the pan.
6. Drain and Serve
Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm with the chilled garlic yoghurt dip.
Equipment You’ll Need
- Mixing bowls (small and large)
- Non-stick skillet or frying pan
- Spatula or tongs
- Plate and paper towels
- Knife and chopping board
- Measuring cups and spoons
- Spoon or fork for mixing
Tips for Perfect Patties
- Use starchy potatoes like Russets for better texture and binding.
- Chill the patties before frying to keep them from falling apart.
- Don’t overcrowd the skillet, as this lowers the temperature and leads to soggy patties.
- Use fresh corn when in season for extra sweetness and texture.
- Add a dash of spice like cumin, paprika, or chili flakes for a flavor twist.
Recipe Variations
These patties are highly adaptable. Here are a few creative spins:
- Cheesy Corn Patties: Mix in 1/4 cup shredded cheddar or mozzarella for a melty center.
- Spicy Kick: Add finely chopped green chilies or a pinch of cayenne pepper.
- Vegan Option: Skip the egg and add a tablespoon of chickpea flour or flaxseed meal mixed with water.
- Gluten-Free: Use gluten-free breadcrumbs or crushed rice crackers.
How to Store and Reheat
Got leftovers? These patties store well and taste just as great the next day.
- Refrigerate: Place cooled patties in an airtight container and refrigerate for up to 3 days.
- Freeze: Layer with parchment paper and freeze for up to 1 month.
- Reheat: Warm in a skillet over medium heat until heated through, or pop them in the oven at 350°F (175°C) for 10 minutes. Avoid the microwave, which can make them soggy.
The garlic yoghurt dip should be stored separately in a sealed container in the fridge and consumed within 3–4 days.
Serving Suggestions
These patties are versatile and work well in many settings:
- Appetizer Platter: Pair with cucumber sticks, cherry tomatoes, and olives.
- Light Lunch: Serve on a bed of mixed greens with a drizzle of olive oil and lemon.
- Burger Style: Tuck into a toasted bun with lettuce, tomato, and extra yoghurt dip.
- Drink Pairing: Serve with iced mint tea, fresh lemonade, or a chilled Sauvignon Blanc.
Frequently Asked Questions (FAQ)
Can I make these patties ahead of time?
Absolutely. Prepare the mixture, shape the patties, and refrigerate them up to 24 hours ahead. Just fry when ready to serve.
Can I bake these instead of frying?
Yes! Place on a lined baking sheet, brush with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Can I use sweet potatoes?
Definitely. Sweet potatoes add a delightful twist. Just note that they’re softer, so you may need a bit more breadcrumb to help bind the mixture.
What can I use instead of Greek yoghurt?
You can substitute with plain regular yoghurt or even sour cream. For a dairy-free version, use coconut yoghurt with a touch of lemon juice.
How do I prevent the patties from falling apart?
Make sure your mixture isn’t too wet. The egg and breadcrumbs help bind it. Chilling before cooking also makes a big difference.
Final Thoughts
These Potato Corn Patties with Garlic Yoghurt Dip are a stellar example of simple ingredients coming together to create something truly delicious. Crispy, comforting, and bursting with flavor, they’re perfect for sharing—and you’ll want to make them again and again.
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Happy cooking! 🥔🌽🧄
