Potato & Adzuki Bean Patties

These vegetarian patties combine mashed potatoes with cooked adzuki beans for a protein-packed fritter that’s crispy on the outside and creamy inside. The Parmesan coating is what makes them special. Each patty gets pressed into grated cheese before frying, creating a salty, golden crust that shatters when you bite through it.

A clever technique here: the beans cook in the reserved potato water instead of plain water. That starchy liquid adds body to the beans and helps everything bind together when you shape the patties. No extra binders needed beyond one egg.

Fresh parsley folded into the mixture adds color and a clean, herbal flavor that keeps the patties from tasting heavy despite the frying.

Kitchen Tips

• Soak the adzuki beans overnight. They need a full soak to cook evenly in 45-50 minutes. Unsoaked beans take much longer and cook unevenly.
• Mash the potatoes while still hot so they absorb the butter and egg smoothly. Cold potatoes get gluey when mashed.
• Let the bean and potato mixture cool slightly before shaping patties. Too warm and they won’t hold their shape in the pan.
• Fry over medium heat so the Parmesan crust browns slowly without burning. High heat scorches the cheese before the center heats through.

Variations

• Use black beans or pinto beans if adzuki beans are hard to find.
• Add a teaspoon of smoked paprika or cumin to the potato mixture for a spiced version.
• Serve with a dollop of sour cream and chives, or a quick tomato salsa on the side.