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Potato Patties

Potato patties filled with minced meat or dressed fish, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 786 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Potato Patties

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Mash the potatoes until smooth.

  2. Mix in the raw egg.

Shape and fill

  1. Shape the mixture into small patty cases.

  2. Fill each case with a small amount of minced meat or dressed fish.

  3. Cover with a small ball of the potato mixture.

Bake and serve

  1. Brush the outsides with egg yolk.

  2. Bake in a 400°F (200°C) oven until browned.

  3. Serve on a dish covered with paper.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Form the main body of the patty and give a soft, smooth texture once mashed.
Raw egg
Binds the mashed potato so the patty cases hold their shape while baking.
Minced meat or dressed fish
Provides the savory filling enclosed inside the potato casing.
Egg yolk
Brushed on the outside to promote browning in the oven.

The step that matters

Covering the filling completely. If the potato casing has gaps or is too thin over the filling, the filling can leak or dry out during baking. Sealing the filling fully in potato keeps it moist and holds the patty together.

Swap the potato

How well each one fits the dish's main ingredients (egg, meat):

  1. Asparagusfits better
  2. Shallotfits about as well
  3. Mustardfits about as well
  4. Potatothe original

Fit is the average pairing score against egg, meat. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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