Mashed Potato And Veggie Patties Supper

Crispy Mashed Potato Veggie Patties for a Weeknight Supper

These crisp, golden patties are a simple way to turn leftover mashed potatoes and a handful of vegetables into a full supper. They eat like a cozy fritter, pair well with a quick salad, and reheat without falling apart. You get the comfort of mashed potatoes with more texture, more vegetables, and more flavor in every bite.

You do not need special equipment or rare ingredients. The base is just mashed potatoes and finely chopped vegetables, held together with a simple binder so the patties cook up firm on the outside and tender inside. If you are cooking for mixed eaters, this recipe adapts easily. Keep it vegetarian by using a plant based binder and stock, or go fully vegan by choosing a dairy free mash and skipping the cheese option. If you are avoiding gluten, swap in gluten free crumbs. The patties still brown and stay crisp.

Below you will find a full recipe card with equipment, times, ingredients in U.S. and Metric, clear steps, servings, and nutrition. Before that, quick answers to the questions home cooks usually ask the first time they make these.

What are mashed potato veggie patties, and why do they work?

At heart, these are savory cakes: mashed potatoes for body, finely chopped or shredded vegetables for color and nutrition, and a binder that keeps everything together as it sizzles. The exterior crisps against the hot pan. The center stays soft and creamy.

Potatoes are ideal because they contain starch that helps set the structure as the patties cool slightly after cooking. Vegetables contribute moisture and fiber, so the mixture needs enough binder to hold but not so much that the patties turn heavy. The crumb coating gives a clean crust that browns fast and protects the middle from drying out.

What vegetables belong in the mix?

Go for small, even pieces so the patties cook through quickly.

• Cabbage or shredded Brussels sprouts add sweetness and a light crunch.
• Carrots add color and a mild earthy note.
• Spinach or kale add greens without dominating the flavor.
• Onion and scallion bring gentle bite.
• Mushrooms add savor if you want a deeper flavor.
• Corn or peas are optional for pops of texture.

If you choose watery vegetables like zucchini, squeeze them dry in a clean towel to avoid a loose mixture.

Which binder should I use?

You have options. Choose one based on your pantry and how you want to serve the patties.

• One large egg keeps the mix cohesive with a clean flavor.
• For vegan patties, use a flax mixture. Stir 1 tablespoon ground flaxseed with 3 tablespoons water and rest it for 5 to 10 minutes. It thickens and holds like a light gel.
• Mashed potato starch helps too. A small amount of flour or fine breadcrumbs inside the mix firms it up. The crumbs on the outside make the crust.

How do I keep the patties from falling apart?

Three details matter:

1. Dryness: Drain potatoes well before mashing. If starting with cold leftover mash, make sure it is not too loose. If your mash has lots of milk or butter, add a little extra binder or crumbs.
2. Chill time: After shaping, chill the patties for at least 15 minutes. Cold patties hit hot oil and set quickly, which keeps edges neat.
3. Heat and space: Use medium heat, not high. Too hot and the crumbs burn before the center warms. Give each patty room in the pan so you can flip without breaking them.

Can I bake or air fry instead of pan frying?

Yes. Pan frying gives the best crust with very little oil. Baking and air frying still work.

• Bake: Brush patties lightly with oil, set on a parchment lined sheet, and bake at 425°F/220°C until golden, 18 to 22 minutes, flipping once.
• Air fry: Mist the basket and patties with oil. Air fry at 400°F/205°C for 10 to 14 minutes, flipping once, until crisp and hot.

What should I serve with them?

These patties are a blank canvas. Try one of these easy sides and sauces:

• A green salad with lemon vinaigrette.
• Steamed green beans or broccoli with a squeeze of lemon.
• Yogurt or dairy free yogurt mixed with grated cucumber and herbs.
• A quick pan gravy made from vegetable stock.
• Applesauce if you like a sweet contrast.

How do I make them gluten free or vegan?

• Gluten free: Use certified gluten free breadcrumbs or crush gluten free crackers into fine crumbs. Swap the all purpose flour for a gluten free blend or fine oat flour.
• Vegan: Use olive oil or another neutral oil for cooking. Choose a dairy free mashed potato base and a flax binder. Skip cheese or use a plant based alternative that melts lightly.

Can I make them ahead?

Yes. Shape and bread the patties, then chill for up to 24 hours. For longer storage, freeze them on a sheet until firm, then move to a freezer bag. Cook from frozen over slightly lower heat so the outside does not brown before the center warms. Add a few minutes to the time.

Troubleshooting: common issues and easy fixes

• Mix is too wet: Add more fine breadcrumbs a tablespoon at a time. Chill 15 minutes and try shaping again.
• Patties spread in the pan: The mixture was too soft or the pan was not hot. Add a spoon of flour, chill again, and make sure the oil is shimmering before you add patties.
• Bland flavor: Salt the vegetable mix and the crumbs. Add a squeeze of lemon to the finished patties or fold in chopped herbs.
• Crumbs burn before patties cook through: Lower the heat slightly. If using a very dark pan, reduce heat a touch more.

Flavor additions that make sense

These patties welcome gentle spices and fresh herbs. Choose two or three, and keep the rest simple.

• Smoked paprika and garlic
• Ground coriander and cumin
• Thyme and parsley
• Dill and lemon zest
• Mustard powder and scallions
• A small amount of chili flakes for warmth

Safe handling and storage

Let cooked patties cool on a rack for a few minutes so steam can escape and the crust stays crisp. Refrigerate leftovers within two hours. Store in a sealed container for up to 4 days. Reheat in a skillet over medium low heat with a small splash of oil, or in a 375°F/190°C oven for 8 to 10 minutes. For frozen patties, reheat until the center is hot.

The Recipe

Mashed Potato and Veggie Patties

Servings: 4 as a main, 6 to 8 as a side
Yield: About 12 patties, 3 inches wide
Active Prep Time: 20 minutes
Chill Time: 15 minutes
Cook Time: 18 to 24 minutes (in batches)
Total Time: About 55 minutes

Required Equipment

• Large skillet or well seasoned griddle
• Mixing bowls
• Box grater or food processor with shredding disk
• Chef’s knife and cutting board
• Measuring cups and spoons
• Spatula for flipping
• Sheet pan and parchment
• Cooling rack

Ingredients

For the potato base

• 4 cups mashed potatoes, cool or room temp (from about 2 pounds cooked potatoes)
  4 cups mashed potatoes
  900 g mashed potatoes
• 1 small yellow onion, finely chopped
  1 small onion
  110 g onion
• 2 cups finely shredded green cabbage
  2 cups
  140 g
• 1 cup grated carrot, firmly packed
  1 cup
  100 g
• 2 cups chopped baby spinach, loosely packed
  2 cups
  60 g
• 2 garlic cloves, minced
  2 cloves
  8 g
• 3 tablespoons chopped fresh parsley or dill
  3 tbsp
  12 g
• 1 teaspoon fine salt, plus more to taste
  1 tsp
  6 g
• ½ teaspoon black pepper
  ½ tsp
  2 g
• ½ teaspoon smoked paprika or sweet paprika
  ½ tsp
  1 g
• ½ teaspoon ground mustard or 1 teaspoon Dijon (optional)
  ½ tsp ground or 1 tsp Dijon
  1 g ground or 5 g Dijon
• 2 tablespoons all purpose flour or fine oat flour
  2 tbsp
  16 g
• 1 large egg or 1 flax mixture (1 tablespoon ground flaxseed + 3 tablespoons water, rested 10 minutes)
  1 egg or 1 flax mix
  1 egg or 1 tbsp flax + 45 g water
• 1 tablespoon lemon juice for brightness (optional)
  1 tbsp
  15 g

For breading and cooking

• 1 cup fine breadcrumbs or panko, plus more as needed
  1 cup
  70 g
• 4 to 5 tablespoons olive oil or neutral oil, divided for pan frying
  4 to 5 tbsp
  60 to 75 g
• Pinch of salt and pepper for the crumb mix

Optional finishing and serving

• ½ cup plain yogurt or dairy free yogurt with a squeeze of lemon and chopped herbs
  120 ml
• Lemon wedges and extra herbs

Preparation Instructions

1. Prepare the vegetables.
   Finely chop the onion. Shred the cabbage and grate the carrot on the small holes of a box grater. Roughly chop the spinach. Mince the garlic. You want small, even pieces so the patties hold and cook quickly.
2. Sauté the aromatics for sweetness and moisture control.
   Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook, stirring often, until translucent and lightly golden, 5 to 7 minutes. Add cabbage and carrot. Cook until the cabbage starts to soften, 3 to 4 minutes. Stir in spinach and garlic. Cook just until the spinach wilts and any excess moisture steams off, about 1 minute. Transfer the vegetables to a bowl and let cool for a few minutes.
3. Mix the base.
   In a large mixing bowl, combine mashed potatoes, the cooled vegetable mixture, parsley or dill, salt, pepper, paprika, and mustard if using. Stir in flour. Taste and adjust salt. Mix in the egg, or the rested flax mixture if making vegan patties. If the mixture seems too soft, add 1 to 2 tablespoons breadcrumbs. The mixture should feel moist and slightly tacky but hold its shape when pressed.
4. Shape and bread.
   Spread breadcrumbs on a plate and season them with a pinch of salt and pepper. Use a heaping ¼ cup of mixture for each patty. Form 12 patties about ¾ inch thick. Press each patty into the crumbs on both sides to coat. Set on a parchment lined sheet.
5. Chill for clean edges.
   Refrigerate the sheet for 15 minutes. This quick chill helps the patties keep their shape in the pan.
6. Pan fry in batches.
   Heat 1 to 2 tablespoons oil in the skillet over medium heat. When the oil shimmers, add patties without crowding the pan. Cook until the bottoms are deep golden and crisp, 3 to 4 minutes. Flip gently with a spatula and cook the second side another 3 to 4 minutes. Adjust heat as needed so the crumbs brown steadily without scorching. Move cooked patties to a cooling rack. Add a splash of oil between batches as needed and finish the remaining patties.
7. Finish and serve.
   Squeeze a little lemon over the patties if you like. Serve hot with yogurt herb sauce, a green salad, and lemon wedges. For a fuller plate, add steamed green beans or roasted broccoli.

Notes and Variations

• Baked patties: Brush with oil and bake at 425°F/220°C on a parchment lined sheet, 10 to 12 minutes per side, until crisp and hot.
• Air fried patties: Mist patties and basket with oil. Air fry at 400°F/205°C for 5 to 7 minutes per side.
• Cheesy option: Fold ½ cup grated cheddar into the mix for a richer patty. For vegan, use a plant based shreds product that melts lightly.
• Herb swap: Thyme, chives, or cilantro all work. Keep total fresh herbs to about 3 tablespoons.
• Mushroom add in: Finely chop 4 ounces mushrooms, sauté until browned and moisture cooks off, then fold into the mix for more savory depth.
• Spice route: Use ½ teaspoon each ground coriander and cumin for warm spice. Add a pinch of chili flakes if you want gentle heat.
• Gluten free crumb: Use certified gluten free breadcrumbs. Fine crushed gluten free crackers also work. Season them well.

How to scale the recipe

• Half batch: Use 2 cups mash and halve everything else. Watch the salt; start with ½ teaspoon and add more to taste.
• Double batch: Use 8 cups mash. Cook vegetables in two rounds so they sauté rather than steam. Freeze half after shaping.

Make ahead, freezing, and reheating

• Make ahead: Shape and bread. Refrigerate up to 24 hours. Cook straight from the fridge.
• Freeze uncooked: Freeze patties on a sheet until firm. Move to a bag. Cook from frozen over medium low at first, then raise heat to medium to crisp, about 5 to 6 minutes per side.
• Freeze cooked: Cool completely on a rack. Freeze in a single layer, then bag. Reheat at 375°F/190°C for 12 to 15 minutes, or pan heat with a splash of oil until hot.

Pantry substitutions that still work

• No fresh spinach: Use ½ cup well drained frozen chopped spinach. Squeeze dry in a towel.
• No cabbage: Use finely chopped cauliflower or extra carrot. Keep total vegetable volume the same.
• No breadcrumbs: Use fine cracker crumbs or dry bread pulsed in a processor. For a whole grain crust, use fine cornmeal mixed with a little flour.
• No fresh herbs: Use 1 teaspoon dried dill, thyme, or parsley.

Simple sauce ideas

• Herbed yogurt: Stir together ½ cup yogurt, 1 tablespoon lemon juice, 1 tablespoon chopped herbs, salt, and pepper.
• Quick stock gravy: In a small pan, heat 1 tablespoon oil. Whisk in 1 tablespoon flour and cook 1 minute. Whisk in 1 cup vegetable stock a splash at a time until smooth and simmering. Season with salt, pepper, and a pinch of paprika.

How to keep the crust crisp

• Drain vegetables well after sautéing so moisture does not pool in the mixture.
• Use a light hand with oil. You need enough to sizzle but not so much that the crumbs soak.
• Cool cooked patties on a rack rather than a plate so steam can escape.

Cost and waste notes

This recipe was built to use what you have. It turns leftover mashed potatoes into a new meal and takes in bits of vegetables from the crisper. Old bread can become crumbs. The mix is forgiving, so you can fold in small amounts of leftover peas or corn. If your mash was seasoned strongly, taste the mixture before adding more salt.

Nutrition Information

Nutrition will vary based on the mashed potato base, the binder you choose, and how much oil your pan absorbs. The estimate below assumes mashed potatoes made with a modest amount of milk and a little butter, a flax binder, fine breadcrumbs, and about 2 tablespoons of oil absorbed during cooking.

Per serving, 3 patties (1 of 4 servings):
Calories: ~410
Total fat: ~12 g
Saturated fat: ~2 g
Carbohydrates: ~67 g
Fiber: ~7 g
Total sugars: ~6 g
Protein: ~9 g
Sodium: ~640 mg, not including added salt to taste at the table

If you bake or air fry with a light oil mist, total fat will be a little lower. If you add cheese, total fat and protein will rise slightly.

Quick serving plan for tonight

Make the patties as written. While the patties chill, toss a simple salad of greens, sliced radish, and lemon juice with olive oil, salt, and pepper. As the first batch cooks, stir together the herbed yogurt and set out lemon wedges. Supper lands on the table warm, crisp, and ready in under an hour, with leftovers set for lunches.

Final check before you cook

• Do you have at least 4 cups of cooked mashed potatoes?
• Are your vegetables chopped small and fairly dry?
• Did you choose a binder and crumb?
• Is your pan large enough to cook in batches without crowding?

If yes to those, you are set. The method is straightforward, the ingredients are flexible, and the result is a plate of crisp, tender patties that make a satisfying supper any night of the week.