Potato and meat patties

Categories: Ground beef recipes, Main courses

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Potato and meat patties

I love the combination of potatoes and meat with hints of sweet potato.
This is a wonderful recipe for a first course, to take on a picnic, or when hosting. I’ve outlined all the steps and included a video clip to make it super easy for you to follow the recipe.
Soft, warm and golden potato patties stuffed with meat. You’ll love every bite of them!

Makes 15 patties


6 large potatoes
3 Tbsp oil
1/2 tsp ground black pepper
1 tsp salt

350 grams ground beef
1 medium sweet potato
1 onion
1 tsp paprika
Pinch of cinnamon
1 Tbsp chicken bouillon (slightly less)
1/2 tsp ground black pepper
Salt (if needed, to taste)

2 cups flour
3 large eggs
1 Tbsp tomato paste
2 cups breadcrumbs


1. Cook the potatoes until they’re soft, drain, mash with the oil and season. Set aside until it cools. In the same pot, also cook the sweet potato and mash it separately from the potatoes. Don’t mix them.

2. Sauté the onion for two minutes or until it starts to go golden. Add the meat and sauté while breaking it up with a spoon. Cook until the meat changes its color, then add the spices and sauté for another 2-3 minutes. Let cool.

3. Add the mashed sweet potato to the meat and mix until well combined. Form ping pong-sized balls and refrigerate for around 30 minutes.

4. Moisten hands, take a piece of the mashed potatoes and flatten into a thin layer in between your palms. Place a meatball in the middle and gently close the mashed potato around the meat. Carefully roll between your palms to seal the outer layer and gently press and flatten slightly.

5. Beat the eggs and tomato paste together. Coat the bastille in flour, dip in the egg mixture, and coat with breadcrumbs.

6. Heat a pan with enough oil to generously cover the entire bottom of the pan, and even more, and fry the meatballs until golden on both sides.

7. To bake: Preheat an oven to 180°C. Line a tray with greased parchment paper and place the patties on the paper. Bake for around 30 minutes or until golden. Don’t try and flip until golden. When golden, flip and bake on the other side for another 20 minutes.

Good to know…
You can prepare everything the day before up until the final frying stage. Store in the fridge. You can also prepare them completely the day before. No sweet potato at home? Use regular potato instead. I prefer using red potatoes.
A fantastic recipe! You won’t believe how delicious they are…

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