500g potatoes (such as desiree), peeled, coarsely chopped
1 celery stick, ends trimmed, finely chopped
1 carrot, peeled, finely chopped
100g (1/2 cup) fresh or drained canned corn kernels
2 tablespoons chopped fresh continental parsley
1 egg yolk
90g (1 cup) dried (packaged) breadcrumbs
2 tablespoons olive oil
Sweet chilli sauce, to serve
Salad leaves, to serve
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Cook potato in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. Transfer to a large heatproof bowl. Mash until smooth. Set aside to cool slightly. Cover and place in the fridge for 1 hour to chill.
Add the , celery, carrot, corn, parsley and egg yolk to the mash. Season with salt and pepper and stir until well combined.
Divide mixture into 12 portions. Shape each portion into a patty. Place breadcrumbs on a plate. Add the patties and turn to coat.
Heat the oil in a frying pan over medium heat. Cook 4 patties for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining patties.
Serve patties with sweet chilli sauce and salad leaves