For Mother’s Day this year my sister and her boyfriend had everyone over for brunch. The night before (after Mother’s Day dinner with Ryan’s family) I got busy cooking and baking! One of my favorite hobbies is midnight baking. I don’t know why… I think it could be because it’s so silent and it feels like just me in the kitchen and that’s all that will ever be. It’s calming actually.
I baked up some banana bread, some tomato rosemary scones, and these amazing potato patties. It took me about 3 hours! It was good because while the banana bread was baking I watched some SNL which I wouldn’t normally be watching!
The potato patty dough, which was adopted from the recipe for Samosa Mashed Potato Pancakes from the cookbook Vegan Brunch that Betsy lent me, was made, stored in the fridge overnight and then pan-fried at Nichole’s in the morning.
Mother’s Day Potato Patties
Makes about 30 patties
4 lbs. yukon gold potatoes
1 medium sweet onion, diced
1 large carrot, diced (about 1 cup diced)
5-6 garlic cloves, diced
1/4 tsp. red pepper flakes
1/4 tsp. dried basil
1/4 tsp. dried parsley
1/4 tsp. mustard powder
1/2 tsp. dried rosemary
1 tsp. cumin
1 tsp. thyme
Fresh ground black pepper and sea salt to taste
2 Tbsp. olive oil (to cook the vegetables in)
1/4 cup olive oil
1/4 tsp. tumeric
1 tsp. sea salt
3/4 cup frozen peas
1/4 cup spelt flour
In a large stockpot, place the 4 pounds of potatoes inside with cold water. Bring to a boil then, reduce heat and let simmer for about 10 minutes, or until cooked (fork tender).
Meanwhile, in a large saute pan, heat 2 Tbsp. oil over medium heat and add the spices. Add the carrots and onions and let cook until the carrots are soft and the onions are translucent (about 10 minutes). Add the garlic and cook for another 5 minutes. Remove from the heat.
When the potatoes are done cooking, mash them with 1/4 cup olive oil, 1/4 tsp. tumeric, and 1 tsp. sea salt. I still don’t have a potato masher so I used my emersion blender. It worked great! I pulsed the blender until the potatoes were almost completely smooth; so fast! Stir in the peas and 1/4 cup spelt flour.
Let the potato mixture cool before putting it into a container for the fridge. If you want to cook them the same day just chill in the fridge for an hour. If you have time though, let sit overnight.
When you’re ready to cook the patties, remove them from the fridge. The more they come to room temperature the stickier they get so plan accordingly! Put a little oil in a non-stick frying pan and portion out the patties. I used my amazing cookie scoop (holds about 2 tablespoons of dough). Roll the balls into a golf ball shape and then flatten.
Cook in the frying pan over medium-high heat for about 5 minutes on each side. The dough is very soft and tricky to flip, so the first batch will be the messy experiment batch! If needed, add a little more flour to the mixture.
Finish balling, flattening and frying until all the dough is cooked. Serve right away and enjoy!!