Crispy Potato Veggie Patties with Spicy Kewpie Sauce

These crispy potato veggie patties are the ultimate comfort food: golden-brown and shatteringly crisp on the outside, with a molten cheddar center and tender shreds of potato and carrot inside. Pan-fried in hot oil until deeply golden, they crackle when you break them open, revealing a steamy, cheesy interior.

Served with a spicy Kewpie dipping sauce, they make a satisfying dinner, a hearty snack, or a fun appetizer. The recipe is straightforward, uses simple ingredients, and delivers restaurant-quality crunch at home.

The secret to these patties is the contrast between the crunchy crust and the soft, cheesy center. Parboiled potatoes and carrots are shredded, squeezed dry, and mixed with scallions, cheddar, and a touch of cornstarch to bind.

Pan-fried in hot oil for just a few minutes per side, they turn deeply golden and irresistibly crispy. The spicy Kewpie sauce adds a creamy, tangy kick that cuts through the richness. Whether served as a main with a salad or as a party appetizer, these patties are sure to disappear fast.

Ingredients

Why this recipe works

The combination of parboiled potatoes and carrots ensures that the shreds are tender enough to cook through quickly, while the cornstarch absorbs excess moisture and helps the patties hold together without becoming dense.

Squeezing out as much liquid as possible after shredding is crucial—it allows the patties to crisp up beautifully instead of steaming. The high heat of the oil creates a deep golden crust that contrasts with the soft, cheesy interior.

The cheddar melts into gooey pockets within the patty, while the scallions add a fresh, sharp note. The cornstarch acts as a binder, replacing eggs and making the patties sturdy enough to flip easily. Unlike many veggie burger recipes that fall apart, these patties stay intact thanks to the moisture removal and the starch. The result is a patty that is crunchy, tender, and packed with flavor in every bite.

Notes and substitutions

For the best texture, use russet potatoes—they are starchy and crisp up well. Parboiling them for about 10 minutes until just tender but not falling apart makes them easy to grate. Carrots add natural sweetness and a pop of color.

The scallions provide a mild onion flavor, and the cheddar brings the melty factor. Cornstarch is the key binder; it is gluten-free and helps the patties stay together without making them gummy.

Kewpie mayonnaise has a richer, more savory flavor than regular mayo, with a touch of MSG that enhances the sauce. If you cannot find it, regular mayonnaise with a splash of rice vinegar and a pinch of sugar works as a substitute. For the spicy sauce, adjust the hot sauce to your preferred heat level. The patties can be made ahead and refrigerated before frying, but they are best served fresh and hot.

• Kewpie mayonnaise: Regular mayonnaise mixed with 1 tsp rice vinegar and 1/2 tsp sugar
• Cheddar cheese: Pepper Jack or Monterey Jack for a different melt
• Russet potatoes: Yukon Gold potatoes for a creamier interior
• Hot sauce: Sriracha or chili garlic sauce for extra heat

Equipment

• Box grater
• Large mixing bowl
• Large skillet
• Spatula
• Paper towels
• Measuring cups and spoons