Betty's Potato & Bacon Patties
These need to be refrigerated for at least 1 hour before pan frying.
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·2 pounds (1 kilo) potatoes, suitable for mashing
·1/2 pound (250g) bacon
·1 cup grated tasty cheese
·3 green onions (shallots/scallions)
·2/3 cup dried bread crumbs (can use gluten free)
·1/2 teaspoon celery salt
·vegetable oil for frying
How to Make Betty's Potato & Bacon Patties
- Peel and chop potatoes into smallish even chunks. Boil until soft in a pot, remove the water and mash well.
- While the potatoes are cooking, cut the bacon into small dice and fry well. Set aside on kitchen paper.
- Cut the onions as fine as you can. Place the mashed potatoes, cooked bacon, cheese, onion, egg, bread crumbs and celery salt in a bowl. Use your hands to mix. Shape into 8-10 patties. Place on a plate and refrigerate for a minimum of an hour (can be made the day before)
- Heat the oil in a large fry pan, gently place the patties in the pan and fry each side for 3-4 minutes. Don't over crowd the pan, you might need to cook in batches.