Potato patties: A nostalgic delight

Potato patties are a cuisine classic, reminding us of homemade food and grandmother's recipes. Although it might seem that their preparation is simple, it is not always the case. However, there is a way to make potato patties that are perfectly crispy on the outside, soft on the inside, and full of flavour. This recipe comes from a pre-war cookbook and is surprisingly simple!

Potatoes are one of the favourite vegetables, valued for their versatility and ability to be prepared in various ways. Although there are many recipes for their preparation, one of the lesser-known but delicious ones is potato patties. The recipe for these delicious potato patties comes from the 1930 book "Potato Dishes" by Elżbieta Kiewnarska. Preparing these tasty and inexpensive patties is easy and perfect for lunch or a snack.

Potato patties are an excellent way to use potatoes that were left over from the previous day. They are simple to prepare, and their taste will surely delight everyone. Here's what you need:

Ingredients:

• 1.4 kilograms of potatoes,
• 2 onions,
• 2 bread rolls,
• 240 millilitres of milk,
• 3 eggs,
• 120 grams of plain flour,
• marjoram,
• salt and pepper,
• Additionally, flour and breadcrumbs are used for coating, and butter or oil is used for frying.

Gherkin sauce:

        
• 240 millilitres of gherkins,
• 120 millilitres of sour cream,
• 1 tablespoon of oil,
• 1 tablespoon of chopped parsley,
• salt and pepper.

Peel, wash and cook the potatoes until soft in salted water. You can also use potatoes left over from the previous day’s dinner. Peel and finely dice the onions, then sauté them in butter or oil until golden. Soak the bread rolls in milk to soften them.

Preparing the potato mixture:

Grind the cooked potatoes, onions, and soaked bread rolls in a meat grinder or mash them thoroughly. Add flour, eggs, marjoram, and salt and pepper to taste. Mix all the ingredients thoroughly until a thick mixture forms that is easy to shape into patties.

Shaping and frying the patties:

From the ready mixture, form small, slightly flattened patties. Coat them first in flour, then in breadcrumbs. Heat butter or oil in a frying pan and fry the patties on both sides until they are golden and crispy. After frying, remove the patties from the pan and serve hot.

Additional tips:

    
• Grated cheese or sautéed mushrooms can be added to the potato mixture.
• Potato patties can be baked in the oven instead of fried.
• The gherkin sauce can also be prepared with mayonnaise instead of sour cream.

Potato patties with gherkin sauce are a delicious and simple way to use leftover potatoes. Try this recipe and discover that these traditional patties are still as tasty as they were before the war!