Step-by-Step Instructions

1. 1.Prepare and Boil Potatoes

   Peel and dice 1 potato (200g) into small cubes. Place the diced potatoes in a pot, cover with water, and cook for 15 minutes on medium-high heat until tender. Drain the water and mash the potatoes thoroughly with a fork.

2. 2.Prepare Onion and Carrot

   Slice 1 onion thinly. Grate 50g of carrot.

3. 3.Sauté Vegetables

   Heat a pan on medium heat with a bit of olive oil. Add the sliced onion and cook for 2 minutes until it starts to soften. Then add the grated carrot and continue to cook for another 3-5 minutes until both vegetables are tender and slightly caramelized.

4. 4.Combine Potato Mixture

   Transfer the sautéed onion and carrot to the bowl with the mashed potatoes. Mix well to combine.

5. 5.Add Remaining Patty Ingredients

   To the potato and vegetable mixture, add 1 egg, 2 tablespoons of flour, 30g of Parmesan cheese, 10g of chopped parsley, salt, black pepper, and paprika to taste. Mix all ingredients thoroughly until a uniform mixture is formed.

6. 6.Form and Coat Patties

   Lightly oil your hands (or wear gloves) to prevent sticking. Take a portion of the potato mixture and shape it into a round, flat patty. Place the patty in a plate of breadcrumbs and coat it completely, pressing gently to ensure the breadcrumbs adhere well. Repeat for the remaining mixture.

7. 7.Fry Potato Patties

   Heat vegetable oil in a pan over medium heat. Once the oil is hot, carefully place the breaded potato patties into the pan. Fry for 3-5 minutes on each side, or until they are golden brown and crispy.

8. 8.Prepare Cucumber for Salad

   Slice 300g of cucumber thinly using a mandoline or knife. Place the cucumber slices in a bowl, add 1 teaspoon of salt, mix, and let it sit for at least 10 minutes to draw out excess water. After 10 minutes, firmly squeeze the cucumber slices to remove as much water as possible.

9. 9.Prepare Cucumber Salad Dressing

   In a small bowl, combine 1 tablespoon of soy sauce, ½ tablespoon of rice vinegar, ½ teaspoon of white sugar, ½ teaspoon of sesame oil, and a pinch of salt. Mince 1 teaspoon of ginger and add it to the dressing. Stir well until all ingredients are combined and sugar is dissolved.

10. 10.Roast Sesame Seeds

    In a dry pan, roast 1 tablespoon of white sesame seeds over low heat for 3-5 minutes, stirring occasionally, until they are lightly golden and fragrant.

11. 11.Assemble Cucumber Salad

    Pour the prepared dressing over the squeezed cucumber slices. Add the roasted white sesame seeds. Mix everything thoroughly until the cucumbers are evenly coated.

12. 12.Prepare Dill Dip

    In a small bowl, combine 2 tablespoons of sour cream, 1 tablespoon of mayonnaise, 8g of chopped dill, and 2 cloves of minced garlic. Mix well until all ingredients are fully incorporated and the dip is smooth.

13. 13.Serve

    Serve the crispy potato patties hot with a dollop of the creamy dill dip on top and the refreshing cucumber salad on the side. Enjoy!