WFU Recipe: Nabiha's Potato Patties

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Breakfast recipe, coming up! Potato patties are such a great addition to breakfast, or a quick and easy mid-day snack. A perfect addition is a side salad with homemade dressing to lighten up your snack, included down below.

Nabiha’s Potato Patties

*With Side Salad

Prep Time

30 Minutes

Cook Time

10 Minutes

Serving Size

4-6 Servings

Potato Patty Ingredients

  • 6 medium-sized Potatoes 

  • 1/2 cup mint 

  • 1/2 cup small onion

  • Green Chili according to taste (Optional) 

  • 1 TSP Cumin Powder 

  • Red Chili Powder according to taste  

  • Salt according to taste 

  • Oil to fry 

Side Salad Ingredients

Pick 3-4 of these veggies to make a salad. Pick your favourites. We recommend at least 1 green and  2-3 veggies to make delicious. You don’t need much of each item to make a big salad.  

Greens: lettuce, spinach, kale, bok choy, brussel sprouts, Fennel (good with apple) 

Veggies: celery, tomato, avocado, pepper, carrot, cucumber, mushroom, cilantro, onion, green onion, zucchini 

Fruit: apple, orange slices, grapefruit slices, berries or pomegranate 

Other: nuts, seeds, cheese, bacon, chickpeas (cooked), lentils or beans (cooked, rice or quinoa (cooked)  

Salad Dressing Ingredients

  • Oil/vinegar base: 3-4 TBSP oil (most are good if you like the flavour by themselves but olive is a good one for salad)

  • Creamy base: 0.5-1 cup yogurt or sour cream, milk or water to thin out

  • Seasoning ideas: salt, pepper, garlic (minced) green herbs, chili pepper or paprika

Cooking Instructions for Potato Patties

1. Boil and mash the potatoes

2. Mix in all other ingredients and shape into cutlets/patties 

3. Shallow fry in pan until golden brown 

Cooking Instructions for Side Salad

1. Combine all of your chosen veggies in a bowl.

Cooking Instructions for Salad Dressing

1. Combine all salad dressing ingredients in a jar or bowl.

2. Mix together thoroughly.

3. Let it sit for 20 min for flavour to combine.

4. Pour on salad or veggies.

And lastly, enjoy!

Ashleigh ImberyWhat Feeds Us, RecipeComment