Vegetables & sides / RICETTI
Maltese potato patties
Potato patties with cheese and parsley, a home version of fritters recorded in historical cookery.
◷ 65 min / 4 servings
Method
- Boil potato chunks for about 20 minutes until tender. Drain thoroughly, let steam escape and mash.
- Cool, then mix with cheese, egg, parsley, salt and pepper.
- Shape into 12 flat patties. Dust with flour and press breadcrumbs onto the surfaces. Chill for 15 minutes.
- Heat a shallow layer of oil in a pan over medium heat. Fry in batches for 3–4 minutes per side until browned and hot through.
- Drain on kitchen paper and serve hot.
✳ From the kitchen
Potato fritters appear among the 1894 recipes discussed by historians. This is not a transcription of the original recipe.
Tradition reference
Noel Buttigieg and George Cassar · British Colonial Malta: a melting pot of culinary diets ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.