Entree: Poland – Pomerania – Kaszubskie Kotlety Ziemniaczane (Kashubian potato patties made from a mixture of mashed and grated potatoes, bound with egg and flour and pan-fried until golden)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) starchy potatoes, peeled and boiled until tender
- 1 lb (450 g) starchy potatoes, peeled and finely grated raw
- 1 small onion, finely grated, about 4 oz (115 g)
- 1 large egg, approx. 1 3/4 oz (50 g)
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (50 g) fine breadcrumbs
- 2 tbsp (8 g) fresh dill, chopped
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or clarified butter for frying
- 2 tbsp (30 ml) butter for finishing (optional)
- Sour cream, for serving

Show original ingredient measurements

- 1 lb (450 g) starchy potatoes, peeled and boiled until tender
- 1 lb (450 g) starchy potatoes, peeled and finely grated raw
- 1 small onion, finely grated, about 4 oz (115 g)
- 1 large egg, approx. 50 g
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (50 g) fine breadcrumbs
- 2 tbsp (8 g) fresh dill, chopped
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or clarified butter for frying
- 2 tbsp (30 ml) butter for finishing (optional)
- Sour cream, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Drain the boiled potatoes and mash roughly while still hot; spread on a tray to cool slightly. Squeeze excess liquid from the grated raw potatoes using a clean kitchen towel or cheesecloth, then transfer to a bowl.
2. Add the mashed potatoes, grated onion, egg, flour, breadcrumbs, dill, salt, and pepper to the bowl with the grated potatoes. Mix until a cohesive mixture forms; adjust with another tablespoon of flour or breadcrumbs if too wet.
3. Shape the mixture into 8 evenly sized patties (about 3/4 inch (1.91 cm) thick). Chill on a plate for 15 minutes to firm up.
4. Heat the vegetable oil in a large skillet over medium heat until shimmering. Fry the patties in batches, 3–4 minutes per side, until deep golden and crisp. Reduce heat if they brown too fast.
5. Transfer cooked patties to a paper-towel-lined plate and briefly toss with a little butter if desired for extra flavor. Keep warm in a low oven while finishing remaining patties.
6. Serve hot with a dollop of sour cream and a sprinkle of fresh dill, or alongside a warm mushroom or onion sauce.

1. Drain the boiled potatoes and mash roughly while still hot; spread on a tray to cool slightly. Squeeze excess liquid from the grated raw potatoes using a clean kitchen towel or cheesecloth, then transfer to a bowl.
2. Add the mashed potatoes, grated onion, egg, flour, breadcrumbs, dill, salt, and pepper to the bowl with the grated potatoes. Mix until a cohesive mixture forms; adjust with another tablespoon of flour or breadcrumbs if too wet.
3. Shape the mixture into 8 evenly sized patties (about 3/4 inch thick). Chill on a plate for 15 minutes to firm up.
4. Heat the vegetable oil in a large skillet over medium heat until shimmering. Fry the patties in batches, 3–4 minutes per side, until deep golden and crisp. Reduce heat if they brown too fast.
5. Transfer cooked patties to a paper-towel-lined plate and briefly toss with a little butter if desired for extra flavor. Keep warm in a low oven while finishing remaining patties.
6. Serve hot with a dollop of sour cream and a sprinkle of fresh dill, or alongside a warm mushroom or onion sauce.