Sourdough Discard Peruvian Yellow Potato and Green Chile Patties

Name: Sourdough Discard Peruvian Yellow Potato and Green Chile Patties
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup (240 ml) sourdough discard, room temperature, active, bubbly, fed 4–8 hours prior; 1 lb (450 g) yellow potatoes (such as Yukon Gold), peeled, cut into 1-inch (2.5 cm) cubes; 1 teaspoon (6 g) kosher salt; 2 tablespoons (20 g) ají verde (fresh green chile, such as serrano or jalapeño), seeded and finely minced; 3 tablespoons (15 g) fresh cilantro, finely chopped; ½ cup (70 g) queso fresco, crumbled, crumbled or finely diced; 1 (50 g) large egg, beaten; ¼ teaspoon (½ g) freshly ground black pepper; 3 tablespoons (45 ml) olive oil or vegetable oil, for pan-frying; ½ tablespoon (7 ml) fresh lime juice (optional)

From the MyKitchenBank Kitchen

Golden pan-fried patties made with sourdough discard, creamy yellow potatoes, vibrant ají verde, fresh cilantro, and queso fresco. These crispy-edged, tender-centered cakes celebrate Peruvian flavors while using up your sourdough starter. Serve as a side, light lunch, or appetizer with a dollop of lime crema or ají verde sauce.

Prep: 25 min
Cook: 12 min
Wait: 15 min
Total: 52 min
Makes: 8 patties (2 per serving)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1 cup (240 ml) sourdough discard, room temperature, active, bubbly, fed 4–8 hours prior
1 lb (450 g) yellow potatoes (such as Yukon Gold), peeled, cut into 1-inch (2.5 cm) cubes
1 teaspoon (6 g) kosher salt
2 tablespoons (20 g) ají verde (fresh green chile, such as serrano or jalapeño), seeded and finely minced
3 tablespoons (15 g) fresh cilantro, finely chopped
½ cup (70 g) queso fresco, crumbled, crumbled or finely diced
1 (50 g) large egg, beaten
¼ teaspoon (0.5 g) freshly ground black pepper
3 tablespoons (45 ml) olive oil or vegetable oil, for pan-frying
½ tablespoon (7 ml) fresh lime juice (optional)

Equipment (7)

Large pot with lid
Colander
Large mixing bowl
Measuring cups and spoons
1/4 cup (60 ml) ice cream scoop or small cup for shaping
Large skillet (10–12 inches / 25–30 cm)
Spatula or thin metal turner

Steps

Before you start

Have sourdough discard at room temperature (not straight from the fridge)
Boil and cool the potatoes ahead of time or use leftover cooked potatoes
Finely mince the ají verde (fresh green chile) and cilantro before starting
Pat the cooked potatoes dry with paper towels so the mixture isn't watery

1
Cook the potatoes
- Place the cubed yellow potatoes in a large pot and cover with cold salted water by 1 inch (2.5 cm).
- Bring to a boil over high heat, then reduce to medium and simmer for 10–12 minutes until the potatoes are tender and easily pierced with a fork.
- Drain in a colander and spread on a clean kitchen towel or paper towels to cool and dry completely, about 10 minutes.
- Do not skip the drying step—excess moisture will make the patties soggy.
+ Show details− Hide details
Ready when: Potatoes are fork-tender and no longer steaming
Tip: If using leftover cooked potatoes, pat them very dry with paper towels before mixing; wet potatoes ruin the texture.
2
Mix the batter
- In a large bowl, combine the cooled, dried potatoes with the sourdough discard, beaten egg, minced ají verde, chopped cilantro, crumbled queso fresco, black pepper, and remaining salt (total 1 teaspoon).
- Stir with a fork or wooden spoon until just combined—the mixture should be chunky with potato pieces, not smooth.
- A few small lumps are fine and will give the patties better texture.
+ Show details− Hide details
Ready when: Mixture is evenly combined with visible potato chunks
Tip: Overmixing will compress the potatoes and make the patties dense. Fold gently and stop as soon as the ingredients are just combined.
3
Form the patties
- Let the mixture rest for 5 minutes so the sourdough discard begins to hydrate the potatoes.
- Using a 1/4-cup (60 ml) ice cream scoop or small cup, portion the batter into 8 equal mounds on a parchment-lined baking sheet or plate.
- Using your damp hands or a small offset spatula, gently flatten each mound into a patty about 1/2 inch (1.25 cm) thick and 3 inches (7.5 cm) wide.
- Keep the edges slightly thicker than the center so they crisp up nicely.
+ Show details− Hide details
Ready when: 8 even patties formed, about 1/2 inch thick
Tip: Slightly thicker patties stay tender inside; thin ones will dry out. If the mixture is too wet to shape, refrigerate for 10 minutes and try again.
4
Pan-fry the patties
- Heat 2 tablespoons (30 ml) of oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Carefully place 4 patties in the pan, leaving about 1 inch (2.5 cm) of space between each.
- Fry for 3–4 minutes without moving them—this allows a golden crust to form.
- The sourdough will add a subtle tangy flavor and help them brown beautifully.
- Flip with a spatula and fry the other side for another 3–4 minutes until deep golden brown and crispy at the edges.
+ Show details− Hide details
Ready when: Patties are deep golden brown on both sides with crispy, slightly charred edges
Tip: Don't flip early—let the bottom crust develop fully before turning. Resist the urge to press down on them; just let them fry gently.
5
Cook the remaining patties
- Transfer the first batch to a paper-towel-lined plate to drain.
- Add the remaining 1 tablespoon (15 ml) of oil to the pan, let it heat for 30 seconds, then add the 4 remaining patties.
- Fry exactly as above—3–4 minutes per side until golden brown and crispy.
+ Show details− Hide details
Ready when: Second batch is deep golden brown on both sides
Tip: Keep the first batch warm on the plate at room temperature while you fry the second batch; they'll stay crispy on the outside.
6
Finish and serve
- Arrange all patties on a serving platter.
- If desired, squeeze a tiny bit of fresh lime juice over the top (optional).
- Serve warm or at room temperature with lime crema, ají verde sauce, or a simple salsa of tomatoes and red onion on the side.
+ Show details− Hide details
Tip: These are best eaten within 30 minutes of frying, while the edges are still crispy. They can be reheated gently in a low oven.

Good to know

Tips

Green chiles vary in heat—serrano chiles are hotter than jalapeños. Start with 1 tablespoon if you prefer mild, and add more to taste.
Sourdough discard should be active and bubbly, fed 4–8 hours before use. If your starter is sluggish or refrigerated, feed it and let it bubble at room temperature for at least 4 hours before making these patties.
The key to crispy-edged patties is not moving them while they fry. Resist the urge to flip or check them early; let the bottom brown fully before turning.
These patties celebrate Peruvian flavors but are naturally gluten-free and can be vegan if you substitute the egg with 3 tablespoons of aquafaba (chickpea liquid) mixed with 1/2 teaspoon cornstarch, and use a plant-based oil.

Make ahead

You can prepare the batter up to 2 hours ahead: mix it, cover, and refrigerate. Shape and fry just before serving for maximum crispness. Fully cooked patties do not freeze well, as they become tough when thawed.

Storage & reheating

Store leftover patties in an airtight container at room temperature for up to 4 hours. Refrigerate for up to 2 days and reheat gently in a 300°F (150°C) oven for 5–8 minutes until warmed through (they will soften slightly but remain edible). Do not freeze; the texture becomes unpleasantly dense.

Substitutions

ají verde (fresh green chile, such as serrano or jalapeño) → Fresh serrano chile, jalapeño, or 1 tablespoon of ají verde paste thinned with 1 tablespoon water. Ají verde can be hard to find outside Peru and Latin America; these substitutes provide similar heat and brightness. Adjust quantity to taste.
queso fresco, crumbled → Feta cheese, crumbled; or cotija cheese. Both are salty and crumbly like queso fresco. Use a slightly lighter hand with salt if substituting, as these cheeses are often saltier.
yellow potatoes (such as Yukon Gold) → Russet potatoes (will be slightly drier) or baby potatoes (no need to cube; halve them if large). Yukon Gold or waxy yellow potatoes hold their shape best. Avoid starchy russets if possible, but they will work.
sourdough discard, room temperature → 2–3 tablespoons all-purpose flour mixed with 3 tablespoons water and 1/4 teaspoon instant yeast (let rest 30 min), or simply omit and add 2 tablespoons more beaten egg and 1/2 teaspoon baking powder for lift. The sourdough adds tang and helps bind; without it, the patties will be flatter and less flavorful. The substitute provides similar structure.