Crispy Potato Veggie Patties with Spicy Kewpie Sauce Tips, FAQ & printable recipe

Tips for success

For extra crispiness, you can double-coat the patties: after forming, lightly dust them with cornstarch before frying. This creates an even crunchier crust.

Also, make sure the oil is at the right temperature—if it is too low, the patties will absorb oil and become greasy; if too high, they will brown too quickly and remain raw inside. Use a thermometer to keep the oil at 350°F (175°C) for best results.

If you want to make the patties ahead of time, shape them and refrigerate on a parchment-lined tray for up to a day.

When ready to cook, let them sit at room temperature for 15 minutes before frying to ensure even cooking. You can also freeze the uncooked patties for up to 2 months; thaw in the fridge overnight before frying.

Variations

• Add Herbs: Stir in 2 tablespoons of chopped fresh parsley, dill, or chives with the scallions for a fresh, herby note. This works especially well in spring and summer.
• Cheese Swap: Replace cheddar with pepper jack for a spicy kick, or use mozzarella for a stretchy, gooey center. Smoked gouda also adds a rich, smoky flavor.
• Baked Version: To bake, place patties on a parchment-lined baking sheet, brush with oil, and bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until golden and crisp.
• Gluten-Free Option: Use gluten-free cornstarch and ensure your hot sauce is gluten-free. Serve with a gluten-free bun or lettuce wraps for a fully gluten-free meal.

Storage and make-ahead

Fridge

Store leftover patties in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.

Freezer

Freeze uncooked patties on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before frying.

Reheat

Reheat cooked patties in a 375°F (190°C) oven for 5–7 minutes, or in an air fryer at 350°F (175°C) for 3–4 minutes. Do not microwave, as it softens the crust.

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat them in a 375°F (190°C) oven for 5–7 minutes to restore crispness, or in an air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it makes them soggy.

The patties can be assembled up to a day in advance and kept covered in the fridge. The sauce can also be made ahead and stored in a jar for up to a week.

When ready to serve, simply fry the patties as directed. This makes them perfect for meal prep or entertaining.

Serving ideas

Serve the patties hot with the spicy Kewpie sauce on the side for dipping. They also pair well with a fresh green salad, coleslaw, or pickled vegetables to balance the richness. For a heartier meal, place them on buns with lettuce, tomato, and extra sauce.

As an appetizer, cut each patty into wedges and serve with toothpicks and the dipping sauce. They are also delicious topped with a fried egg for breakfast. The patties are versatile and can be enjoyed in many ways—get creative with your favorite toppings.

Frequently asked questions

Recipe card

Crispy Potato Veggie Patties with Spicy Kewpie Sauce

Prep 20 minCook 12 minTotal 32 minServes 4

Ingredients

• 2 lb russet potatoes, parboiled
• 2 medium carrots, peeled
• 1/2 cup scallions, thinly sliced
• 1 cup shredded cheddar cheese
• 3 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil, for frying
• 1/2 cup Kewpie mayonnaise
• 1 tbsp hot sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. In a small bowl, stir together the Kewpie mayonnaise and hot sauce until smooth. Adjust the amount of hot sauce to taste.
7. 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.

Contains: milk, eggs

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

35 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.