Potato patty
Common food
Photo: Wikipedia
A potato patty is a savory, pan-fried cake made from mashed or grated potatoes, often bound with egg and flour, resulting in a crispy golden exterior and a soft, fluffy interior. Nutritionally, it's a moderate source of energy, primarily from carbohydrates and fats, with a modest protein content.
Calorie split: 9% protein · 31% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People love potato patties for their universal comfort-food appeal—the satisfying crunch giving way to a warm, starchy center—and their incredible versatility, serving as a side, snack, or base for toppings across countless cultures.
⚠️ Watch-outs & how to enjoy it better
The primary downsides are the high glycemic load, which can cause blood sugar spikes, and the added fat from frying. To counteract this, pair with a source of protein (like a fried egg or yogurt dip) and fiber (a fresh salad) to slow digestion, and practice portion control by having one patty as part of a balanced plate.
Key benefits
- Provides quick energy from complex carbohydrates.
- Contains potassium, an essential mineral for fluid balance.
- Can be a vehicle for adding vegetables like onions or herbs.
- Offers a comforting, satisfying texture contrast.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'latke' comes from the Yiddish 'latke,' which itself derives from the Russian 'oladka,' meaning a small pancake, showing its deep roots in Eastern European cuisine.
Full nutrition (USDA data · scales with serving)
| Water | 70.2 g |
| Energy | 171 kcal |
| Protein | 3.9 g |
| Total lipid (fat) | 11.3 g |
| Carbohydrate, by difference | 13.5 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 1.5 g |
| Calcium, Ca | 33.0 mg |
| Iron, Fe | 0.75 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 77.0 mg |
| Potassium, K | 219 mg |
| Sodium, Na | 219 mg |
| Zinc, Zn | 0.44 mg |
| Copper, Cu | 0.02 mg |
| Selenium, Se | 6.3 ug |
| Vitamin C, total ascorbic acid | 0.50 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.14 mg |
| Niacin | 0.99 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 19.0 ug |
| Folic acid | 5.0 ug |
| Folate, food | 14.0 ug |
| Folate, DFE | 23.0 ug |
| Choline, total | 53.7 mg |
| Vitamin B-12 | 0.28 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 64.0 ug |
| Retinol | 63.0 ug |
| Carotene, beta | 13.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 81.0 ug |
| Vitamin E (alpha-tocopherol) | 1.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin K (phylloquinone) | 8.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.1 g |
| SFA 4:0 | 0.06 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.27 g |
| SFA 16:0 | 1.8 g |
| SFA 18:0 | 0.62 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 3.9 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.2 g |
| PUFA 18:2 | 2.8 g |
| PUFA 18:3 | 0.34 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 74.0 mg |
FAQ
Can I bake potato patties instead of frying them?
Yes, baking is a lower-fat alternative. Preheat your oven to 400°F (200°C), place patties on a parchment-lined sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway, until golden and crisp.
Why do my potato patties fall apart?
This is often due to excess moisture. Squeeze grated potatoes thoroughly in a cheesecloth or towel before mixing. Ensure your binding agents (egg, flour, or breadcrumbs) are proportionate to the potato, and chill the mixture before forming patties.
Are potato patties gluten-free?
They can be, but it depends on the recipe. Traditional recipes use wheat flour as a binder. To make them gluten-free, substitute with cornstarch, potato starch, or a gluten-free all-purpose flour blend.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.71 kcal/g · 9% calories from protein · 1.5 g fiber · 1.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.00 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.