Hull Pattie
A classic Hull chip-shop favourite featuring fluffy mashed potato seasoned generously with sage and onion, encased in a crisp, golden batter.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 385 kcal
Equipment
- •large saucepan
- •potato masher
- •heavy-bottomed deep pan
- •mixing bowl
- •slotted spoon
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 15 g
- carbs
- 58 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 385 kcal
Instructions
- 1
Put the potatoes into a large saucepan, cover with cold salted water, and bring to the boil.
- 2
Simmer for 15 minutes until tender when pierced with a fork, then drain thoroughly.
- 3
Return the drained potatoes to the hot, dry pan for two minutes to steam off excess moisture.
- 4
Mash the warm potatoes thoroughly until completely smooth, avoiding any added milk or butter.
- 5
Stir in the finely diced onion, dried sage, half the salt, and the black pepper.
- 6
Shape the mixture into four thick, round discs and chill in the fridge for 30 minutes.
- 7
Whisk the plain flour, cornflour, baking powder, remaining salt, and cold sparkling water into a smooth batter.
- 8
Heat the vegetable oil in a heavy-bottomed pan on the hob to 180°C.
- 9
Dust each chilled pattie in flour, dip into the batter until fully coated, and lower into hot oil.
- 10
Fry two patties at a time for five to six minutes, flipping once, until crisp and golden brown.
- 11
Lift out with a slotted spoon, drain on kitchen paper, and serve immediately.
Chef's tips
Steam-drying the boiled potatoes before mashing is crucial so the mixture stays firm and does not break apart in the oil. Ensure the batter water is ice-cold, which creates thermal shock in hot oil for maximum crunch.
Ingredient substitutions
- sparkling water → cold light ale or lager
- Maris Piper potatoes → King Edward or Russet potatoes
Storage
Keep leftover cooked patties in an airtight container in the fridge for up to two days.
Reheating
Reheat on a baking tray in a preheated oven at 200°C for 10 to 12 minutes until crisp and piping hot.
Common mistakes to avoid
- •Adding butter or milk to the mash, which makes the patties too soft to hold their shape while frying
- •Frying in oil that is not hot enough, causing the batter to absorb oil and turn soggy
- •Skipping the chilling step, which makes the patties fragile and prone to crumbling in the batter
Serving suggestions
Cooked Hull Pattie?
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