Crispy Potato Veggie Patties with Spicy Kewpie Sauce Step-by-step instructions

Before you start

Before starting, parboil the potatoes: place them in a pot of salted water, bring to a boil, and cook for 8–10 minutes until just fork-tender. Drain and let cool until easy to handle.

Meanwhile, peel the carrots and gather all other ingredients. Set up a clean kitchen towel for squeezing the shredded vegetables. Have a large skillet and oil ready. The spicy Kewpie sauce can be mixed in advance and stored in the fridge.

Instructions

Shred and Mix

1. 1Shred and Mix the Vegetables
   Shred the parboiled potatoes and carrots on the large holes of a box grater. Place the shreds in a clean kitchen towel and squeeze out as much moisture as possible. Transfer to a large bowl and add the scallions, cheddar, cornstarch, garlic powder, salt, and pepper. Mix with your hands until everything is evenly combined and the mixture holds together when pressed.
   Look for The mixture should be cohesive but not wet; if it feels too dry, add a teaspoon of water.
   Tip Squeezing out moisture is key for crispy patties. Do not skip this step.
2. 2Form the Patties
   Divide the mixture into 4 equal portions. Shape each portion into a round patty about 3/4 inch thick and 4 inches wide. Press firmly so the patties hold together. Place them on a plate lined with parchment paper.
   Look for The patties should be uniform in thickness for even cooking.
   Tip Wet your hands slightly to prevent sticking while shaping.

After shredding and mixing, the mixture should be moist but not wet. When you press a handful, it should hold its shape. The cheddar and scallions should be evenly distributed.

The mixture will look colorful with orange carrot strands and green scallion pieces. If it seems too dry, add a teaspoon of water; if too wet, add a bit more cornstarch.

Pan-Fry

3. 3Heat the Oil
   Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of the mixture sizzles immediately upon contact. If the oil smokes, reduce the heat slightly.
   Look for A breadcrumb or tiny piece of potato should sizzle and float.
   Tip Use a thermometer to keep the oil around 350°F (175°C) for best results.
4. 4Pan-Fry the Patties
   Carefully place the patties in the hot oil, working in batches if needed. Fry for 4 minutes per side, until deeply golden brown and crispy. Use a spatula to flip them gently. Do not overcrowd the pan; leave space between patties so they crisp evenly.
   Look for The edges will look lacy and golden, and the patties will release easily from the pan when ready to flip.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist the urge to move them too early; let the crust form.
5. 5Drain and Keep Warm
   Transfer the fried patties to a plate lined with paper towels to drain excess oil. Keep them warm in a low oven (200°F / 95°C) while frying the remaining batches.
   Look for The paper towels will absorb the excess oil, leaving the patties crisp.
   Tip Do not stack them on top of each other while draining to avoid sogginess.

The oil should be hot enough that a small piece of mixture sizzles immediately. As the patties fry, you will hear a steady sizzle and see the edges turn golden brown. After 4 minutes, the bottom should be deeply golden and the patty should release easily from the pan. Flip and cook for another 4 minutes until the second side matches.

Sauce and Serve

6. 6Make the Spicy Kewpie Sauce
   In a small bowl, stir together the Kewpie mayonnaise and hot sauce until smooth. Adjust the amount of hot sauce to taste.
   Look for The sauce should be creamy and pinkish-orange in color.
   Tip For a thinner sauce, add a teaspoon of water or lemon juice.
7. 7Serve with the Sauce
   Arrange the crispy patties on a serving plate. Serve immediately with the spicy Kewpie sauce on the side for dipping. The patties are best enjoyed hot and crispy.
   Look for The patties should crack audibly when broken, with steaming cheese and tender potato ribbons inside.
   Tip Serve the sauce in a small bowl for easy dipping.

The sauce should be smooth and creamy with a spicy kick. The patties should be crisp on the outside and molten inside. When you cut into one, the cheddar should be melted and stretchy, and steam should rise from the interior. Serve immediately to enjoy the full crunch.

Common mistakes

One common mistake is not squeezing enough moisture out of the shredded vegetables, which makes the patties soggy. Another is using too low heat, which prevents crisping and causes the patties to absorb oil.

Overcrowding the pan lowers the oil temperature and leads to uneven cooking. Also, avoid flipping too early—wait until the bottom is deeply golden and releases easily.

How to tell it’s done

The patties are done when they are deeply golden brown on both sides and feel crisp to the touch. The internal temperature should reach at least 160°F (71°C) to ensure the eggs are fully set.

When you break one open, the cheddar should be melted and steaming, and the potato ribbons should be tender. The crust should crackle audibly when bitten.

• Egg dishes: 160°F (71°C) in the thickest part