Crispy Potato Veggie Patties with Spicy Kewpie Dip

These crispy potato veggie patties are the ultimate quick dinner: golden, shatteringly crunchy on the outside, tender and cheesy within, and made with simple pantry staples. Shredded russet potatoes and carrots are bound with cheddar and cornstarch, then pan-fried until deeply golden.

Served with a spicy Kewpie mayo dip, they deliver that irresistible crunch-and-cream combination in every bite. Ready in under 30 minutes, they’re perfect for busy weeknights or a satisfying snack that feels like a treat.

A great veggie patty is all about texture: a craggy, crispy crust that shatters when you bite, and a soft, steamy interior packed with flavor. These patties start with parboiled russet potatoes and carrots, shredded into long ribbons that cling together naturally.

Cheddar adds richness and helps the patties brown beautifully, while cornstarch creates that extra-crisp coating. Fried in a hot skillet until deeply golden, they’re finished with a spicy Kewpie dip that cuts through the richness with tang and heat. Simple, fast, and endlessly satisfying.

Ingredients

Why this recipe works

Parboiling the potatoes before shredding is the key to achieving both a tender interior and a crispy exterior. The potatoes become soft enough to bind the patty without turning mushy, and when fried, the surface dehydrates quickly, creating a shatteringly crisp crust.

The carrots add a slight sweetness and a pop of color, while the cheddar melts into pockets of gooey goodness that make every bite exciting.

Cornstarch is the secret to extra crunch. Unlike flour, cornstarch fries up light and crispy, and it also helps absorb excess moisture from the vegetables, keeping the patties from falling apart. Pressing the mixture firmly into thin patties ensures even cooking and maximum surface area for browning. The result is a patty that’s sturdy enough to flip but delicate enough to crackle when you bite into it.

Notes and substitutions

Use russet potatoes for their high starch content, which helps the patties hold together. Parboil them until just fork-tender—about 10 minutes—then let them cool slightly before shredding. The carrots should be peeled and shredded on the large holes of a box grater to get long, pretty ribbons. Scallions add a mild onion flavor; if you prefer, substitute with finely chopped chives or a small shallot.

Kewpie mayonnaise is the traditional choice for the dip—it’s creamier and slightly sweeter than regular mayo. If you can’t find it, mix regular mayonnaise with a little rice vinegar and sugar.

Sriracha gives the dip its heat; adjust the amount to your tolerance. For a dairy-free version, use a plant-based cheddar and a vegan mayonnaise. The patties are best cooked in a heavy skillet like cast iron for even heat and a good crust.

• Kewpie mayonnaise: Regular mayonnaise mixed with 1 tsp rice vinegar and a pinch of sugar
• Sriracha sauce: Hot sauce or chili garlic sauce
• Cheddar cheese: Pepper Jack, Monterey Jack, or a dairy-free shredded cheese
• Russet potatoes: Yukon Gold potatoes or sweet potatoes (adjust cooking time)

Equipment

• Box grater
• Large mixing bowl
• Cutting board
• Chef's knife
• Large skillet
• Spatula
• Paper towels
• Small bowl for dip