Comida de la nevera
Potato Schnitzels
Crispy on the outside, soft and fluffy inside, these potato schnitzels turn simple mashed potato into something crave-worthy. Flecked with bell pepper and parsley and served with a tangy yogurt and mustard dip, they make a comforting vegetarian meal or a moreish side.
What you'll need.
For the schnitzels
- Potatoes, boiled and mashed
- ½ bell pepper, chopped
- Fresh parsley, chopped
- 2 tbsp potato starch
- 30 ml cream
- Salt and pepper, to taste
- Oil for frying
For the dip
- 3 tbsp Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp mustard
- Dried garlic, to taste
- Lemon juice
- Spicy paprika, to taste
- Salt and pepper, to taste
How to make it.
- Boil and mash the potatoes, then mix in the chopped bell pepper, parsley, potato starch, cream, salt and pepper.
- Shape the mixture into patties.
- Fry in oil on both sides until golden and crisp.
- Stir together the yogurt, mayonnaise, mustard, dried garlic, lemon juice, paprika, salt and pepper for the dip.
- Serve the schnitzels warm with the dip.
My tips.
Let the mash cool before shaping so the patties hold together. The potato starch is key for a crisp edge.
Good to know.
Can I make them ahead?
Shape ahead and chill, then fry when needed.
Can I bake them?
Yes, bake at 200°C (400°F) until golden, turning once.
Can I use leftover mash?
Absolutely, this is a great way to use it up.
Prep 20 min · Cook 15 min · Total 35 min · Serves 4
Nutrition.
~290 kcal · Protein 6 g · Fat 12 g · Carbs 40 g (approximate, calculated automatically)
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