Christine Datian’s Potato-Cheese Patties

Thanksgiving is a time for families and friends to gather around the table studded with specialty foods. The stuffed turkey usually takes center-stage. (One of my relatives, who shall remain nameless, serves lasagna instead of the ‘bird’.) Then there are those wonderful – and some not so wonderful – side dishes and desserts – too many to name!

As you plan your Thanksgiving menu, be sure to allow for

Christine Datian’s Potato-Cheese Patties
(Image from

For instance, if mashed potatoes are to be served, make plenty
so that you’ll have enough leftover to make Christine Datian’s Potato-Cheese
Patties or one of her variations.

Making sweet potatoes instead? Not a problem. Christine
offers a variation using leftovers of those.

Not making either kind of potato? She’s got you covered
with a 3rd variation using zucchini or squash.

Check out her recipe and variations below, and decide which you’ll serve the day after.

Happy Cooking!

Potato Cheese Patties by Christine Vartanian Datian

Serves 4-6


4-5 cups chilled leftover mashed potatoes*

1/2 medium onion, grated

2 cloves garlic, minced

2 large eggs, lightly beaten

1/2 cup crumbled Feta, shredded Monterey Jack, Swiss or
cheddar cheese or grated Parmesan cheese

1/4 cup flour (or plain bread crumbs, or a little more)

2 tablespoons chopped parsley

2 tablespoons canned green chilies or minced green or red
bell pepper

Salt, pepper, paprika to taste

Flour, plain bread crumbs or cornmeal for rolling

Butter or cooking oil for frying

Sour cream, yogurt or hummus

Chopped parsley, mint, paprika, green onions


Place mashed potatoes in a large bowl; combine with the
onions, garlic, eggs, cheese, flour, parsley, chilies, and spices, and mix
thoroughly. Flour hands and form mixture into patties; roll in flour, bread
crumbs or cornmeal, and chill for 30 minutes until firm.

Flatten patties slightly and fry in butter or oil until
golden brown on both sides. Drain on paper towels and serve immediately.

Garnish with sour cream, yogurt, hummus or chopped parsley,
mint, and green onions.

Serving Suggestion:
Serve patties in pita pockets, topped with yogurt or hummus and thinly sliced
red onions, radishes, and cucumbers or as a side dish or appetizer.

*Recipe Variations:

Mashed sweet potatoes version: To
the mashed sweet potatoes add 1/2 cup chopped raisins, dates or dried apricots
and omit garlic, green chilies and parsley. Add 1/4 cup flaked coconut,
2 tablespoons maple syrup or honey, 1 tablespoon finely grated ginger, and 1/2
cup chopped walnuts, pecans or almonds. Flour hands and form mixture into
patties; roll in flour, bread crumbs or cornmeal, and chill for 30 minutes
until firm.

Flatten patties slightly and fry in butter or oil until golden
brown on both sides. Drain on paper towels, roll patties in cinnamon and sugar.
Serve immediately. Garnish with chunky applesauce, cranberry sauce or sour
cream, if desired.

Zucchini/ Squash version (Baked):
Patties may be made with 2 to 3 cups uncooked, unpeeled, shredded zucchini or
squash, well drained. Add the grated onion, minced garlic, crumbled or shredded
cheese (refer to above options), egg, flour (or bread crumbs) and parsley as
listed above. (Omit green chilies) Season with salt, pepper, and paprika to
taste. Shape into patties; chill 30 minutes. Coat patties in flour, bread
crumbs or corn meal. Place patties on a baking sheet coated with cooking spray.
Bake at 425° for 12 minutes. Carefully turn patties over and bake for an
additional 12 minutes or until golden.

**Christine’s recipes have been published in the Fresno Bee
newspaper, Sunset magazine, Cooking Light magazine, and at

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