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

Tips for success

For the crispiest patties, use a cast-iron skillet and enough oil to come about 1/4 inch up the sides. The oil should be shimmering but not smoking—about 350°F (175°C).

If you don’t have a thermometer, drop a tiny piece of the mixture into the oil; it should sizzle and float to the surface immediately. Don’t move the patties while they’re frying; let the crust form naturally.

These patties are versatile: serve them as a main with a side salad, or as a burger patty in a bun. You can also make mini patties for appetizers.

If you want to add more veggies, finely chopped bell peppers or zucchini work well—just be sure to squeeze out extra moisture. The spicy Kewpie dip can be made ahead and stored in the fridge for up to a week.

Variations

• Add herbs and spices: Mix in 2 tablespoons of chopped fresh parsley or dill, and a pinch of smoked paprika or cayenne pepper for extra depth. These herbs brighten the flavor and pair well with the cheddar.
• Sweet potato version: Swap the russet potatoes for an equal weight of sweet potatoes. Parboil them just until tender, then shred. The patties will be slightly sweeter and more colorful, and they pair nicely with a lime crema instead of the spicy mayo.
• Gluten-free and dairy-free: Use a dairy-free shredded cheese (or omit the cheese and add an extra tablespoon of cornstarch) and ensure your mayonnaise is vegan. The patties will still be crispy and delicious, and the dip can be made with vegan mayo and sriracha.
• Zucchini and corn patties: Replace one of the carrots with a grated zucchini (squeeze out excess moisture) and add 1/2 cup of corn kernels. This adds sweetness and a pop of texture, making the patties even more colorful and summery.

Storage and make-ahead

Fridge

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.

Freezer

Freeze uncooked patties on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding 2–3 minutes per side.

Reheat

Reheat cooked patties in a toaster oven or regular oven at 375°F (190°C) for 8–10 minutes. Avoid microwave to keep the crust crisp.

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or until heated through and crisp. Avoid microwaving, which makes them soggy. The dip can be refrigerated separately for up to a week.

You can shred the vegetables and mix the patties up to a day in advance. Keep the mixture covered in the refrigerator, then shape and fry when ready. The dip can also be made ahead.

For longer storage, freeze the uncooked patties on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding 2–3 minutes to the cooking time.

Serving ideas

Serve these patties hot from the skillet, with the spicy Kewpie dip on the side for dipping. They pair beautifully with a crisp green salad dressed in a simple vinaigrette, or with roasted vegetables for a heartier meal.

For a fun twist, tuck them into slider buns with lettuce and tomato for a vegetarian burger night.

The dip is essential—it adds a creamy, tangy heat that balances the richness of the fried patties. If you’re serving a crowd, double the recipe and keep the patties warm in a low oven while you fry the rest. They’re also great for breakfast, topped with a fried egg (just adjust the cooking time for the egg).

Frequently asked questions

Recipe card

Crispy Potato Veggie Patties with Spicy Kewpie Dip

Prep 20 minCook 16 minTotal 36 minServes 4

Ingredients

• 3 medium russet potatoes, parboiled
• 2 medium carrots, peeled
• 3 medium scallions, thinly sliced
• 1 cup shredded cheddar cheese
• 1/4 cup cornstarch
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil, for frying
• 1/2 cup Kewpie mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp lime juice

Instructions

1. Using a box grater, shred the parboiled russet potatoes and peeled carrots into long, textured ribbons. Place them in a large mixing bowl. Add the sliced scallions, shredded cheddar cheese, cornstarch, garlic powder, kosher salt, and black pepper. Use your hands or a spatula to toss everything together until the cheese and cornstarch are evenly distributed and the mixture holds together when pressed.
2. On a clean cutting board or work surface, scoop about 1/2 cup of the vegetable mixture and press it firmly into a thin, round patty about 1/2 inch thick. Repeat with the remaining mixture to make 4 patties. Press firmly so the patties hold their shape during frying.
3. Place a large skillet over medium-high heat and add the vegetable oil. Heat until the oil shimmers and a small piece of the mixture sizzles immediately when dropped in. The oil should be hot but not smoking.
4. Carefully place the patties into the hot oil in a single layer, without crowding. Fry for 4 minutes per side, until deeply golden brown and shatteringly crispy. Use a spatula to flip them gently. The cheese will melt and crisp at the edges, creating a crunchy crust.
5. Transfer the fried patties to a plate lined with paper towels to drain any excess oil. Let them rest for 2 minutes before serving. This allows the crust to set and the interior to steam slightly, making the texture perfect.
6. In a small bowl, stir together the Kewpie mayonnaise, sriracha sauce, and lime juice until smooth and evenly combined. Adjust the heat level by adding more or less sriracha to taste.
7. Arrange the crispy potato veggie patties on a serving plate with the spicy Kewpie dip on the side. Serve immediately while the patties are hot and crunchy. Dip each bite into the sauce and enjoy the contrast of crispy exterior and tender, cheesy interior.

Contains: milk, eggs

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

35 g

Fat

26 g

Fiber

4 g

Sugar

3 g

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