These Sweet Potato Cheese Patties- Potato Paneer recipe is the best way to use up leftover mashed potatoes. This cheese stuffed potato patties pancakes recipe is well loved and very versatile. Serve it as an appetizer, a light lunch over greens or stuffed in a bun for a delicious burger, it’s a hit all ways. I am thrilled to announce that I am a 2019 Reynolds Kitchen Ambassador.
There’s just something about these beautiful potato patties with cheese that makes these completely irresistible. These sweet potato cheese patties are quick and easy to make and have the simplest ingredients.
Sometimes the best recipes are the simplest and YES, it’s totally worth it to make mashed potatoes just to have these potato patties!
Crispy on the outside and soft on the inside – these potato patties are so delicious and addictive, especially with the hot sauce or yogurt garlic dip. We couldn’t stop eating them. These sweet potato cheese patties make a great side dish for the holidays or even for an everyday meal. You can also make smaller patties and serve them as appetizers.
You can also make these potato patties with leftover mashed potatoes. Leftovers can be refrigerated and reheated throughout the week.
These Sweet Potato Cheese Patties- Potato Paneer recipe is the best way to use up leftover mashed potatoes. This cheese stuffed potato patties recipe is well loved and very versatile. Serve it as an appetizer, a light lunch over greens or stuffed in a bun for a delicious burger, it’s a hit all ways. I like to serve them with ketchup or with a sauce made by combining mustard and mayonnaise or sour cream. Everyone loves them, including small children.
Sweet Potato Cheese Patties
You can either boil the potatoes in a microwave or in a pot with boiling water with the skin. Using Sweet potatoes adds so much creaminess and sweetness to these patties. Let the potatoes cool completely, before peeling and mashing. You can add in the spices and egg once it is completely cooled.
This is the easiest way to make patties without shaping them individually and to make uniform patties. Line an baking tray with Reynolds plastic wrap, evenly pat the potatoes out. Add cheese topping and cover it with another layer of potato mixture. Freeze it for later or just 2-3 hours. Cut them into shapes and pan fry it.
You can cut them and freeze them in between wax sheets. You can take one and fry it any time you want.
You can keep these patties warm in a 250 F oven for about 20 to 30 minutes before serving if you like. They will stay crisp on the outside and tender on the inside.
I recently made a big batch that I fried, cooled and froze. I laid them out on a cooling rack so they could cool, then I placed the whole rack in the freezer so each patty could freeze separately. After a couple of hours I transferred them to a freezer bag. Now, whether for a family meal or an individual snack (ie. after school snack for teenagers) these patties are ready to heat up in the microwave or in a frying pan.
Use of Reynolds Wrap for meal prep and to make Potato Cheese Patties
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- Sweet Potatoes - 4
- Russet Potatoes - 2
- ½ tsp Salt
- 1 egg
- ⅓ cup chickpea flour
- ½ tsp freshly ground pepper
- 2 cups fresh paneer or soft paneer scrambled or you could substitute it with queso fresco or tightly hung ricotta cheese
- 1 tsp olive oil
- 1 tsp cumin seeds
- 1 green chili grated
- ½ tsp chili powder
- ⅓ tsp turmeric powder
- ⅓ tsp garam masala
- Salt
- finely chopped cilantro
- 1 tbsp chili sauce or sweet chili sauce
- Wash the potatoes well and cut them in halves and pierce a few holes with a fork so it cooks uniformly. Use a large pot to cook the potatoes or you can boil the potatoes in a microwave. Cook until the knife goes easily. Do not over cook it. Let it cool completely. Peel and add it to a large mixing bowl and mash it with a potato masher or your clean hands.
- Add the salt, egg, chickpea flour, pepper and mix it well to incorporate. Set aside.
- In a large flat , add oil and add cumin seeds. Let it brown and lower the heat and add green chilies and chili powder, turmeric powder and garam masala. Saute for few seconds and add the crumbled paneer. Add salt and cilantro. Mix well with some chili sauce. Set aside to cool.
- Prepare a baking tray with Reynolds plastic wrap. This will help with the potatoes not sticking to the pan and for ease of clean up. Layer half the potato mixture evenly. It should be fairly thick.
- Then top it with the cheese and evenly spread it out. Top it with the remaining potato mixture and spread evenly. Wrap it again with a plastic wrap and freeze. Freeze for 3 hours and take it out and cut to desired shapes.
- Pan fry with 3 tbsp of vegetable oil.
If you make this sweet Potato Cheese Patties, make sure to rate the recipe and tag me social media at #foodfashionparty.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
Stay in touch for more delicious food on Instagram and Pinterest. Follow on Snapchat (@ashfoodfashion) for daily doses of food.**
Can I make them just with the sweet potatoes and omit the russet?
I would not leave the russet, since sweet potatoes have more water content and the russet is needed to hold the patties together.
Thanks Asha for the update, I am trying this. Love your blog and recipes!
I loved your post , I’ll try this recipe