Potato Patties

2013 Kids Recipe Challenge Winning Recipe: 2nd Place!

Michaella, in Newmarket, loves that these patties taste like mashed potatoes but with loads of extra flavour. She especially loves that they have lots of veggies!

The combination of potatoes and beans creates a great vegetarian lunch option that can be made ahead and then warmed up or enjoyed cold. Change up the cheese to Romano or Pecorino for a new twist on taste.

Preparation Time: 20 minutes

Cooking Time: 55 minutes

Makes: 10 patties

Serving Size: 2 patties

Ingredients
Yukon Gold potatoes, peeled and cubed	5 units (about 1 lb/454 g)
White kidney beans, drained and rinsed	1 can (19 oz/540 mL)
Canola oil	1 tsp (5 mL)
Onion, finely chopped	1
Cloves garlic, minced	2
Eggs	2
Freshly grated Parmesan cheese	1/2 cup (125 mL)
Baby arugula, chopped	1 cup (250 mL)
Frozen peas, thawed	1/2 cup (125 mL)
Salt and freshly ground black pepper	a pinch of each
Hot pepper sauce (optional)

Directions

In a large pot, bring potatoes to boil and cook for about 20 minutes or until tender. Drain and return to pot. Add white beans and using a potato masher, mash together.
Meanwhile, in a small nonstick skillet, heat oil over medium heat and cook onion and garlic for about 3 minutes or until softened and turning golden. Stir into potato mixture with eggs and cheese until smooth.
Add arugula, peas, salt and pepper; stir until evenly distributed. Using a 1/2 cup (125 mL) dry measure, scoop out mixture to form patties. Place on parchment paper or greased baking sheet and repeat with remaining mixture.
Bake in preheated 350°F (180°C) oven for about 35 minutes or until light golden and firm to the touch.