Reviewed: Feb. 22, 2013

What a trip down memory lane. I grew up eating these made this same way, minus the jalapeño, which is an inspired addition. I made 6 nice size patties from this recipe. Thanks, Renee!

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Sep. 17, 2008

I have know this recipe for years. It's really wonderful. I have never put hot peppers in it. I think it should mention you need to use a medium potato or a little larger and not to rinse the potato because you need the starch to hold the formedpatties together. I make them quite thick. It's a delicate recipe and has to be prepared correctly.

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15 users found this review helpful

Reviewer:

Michelle D. V.

Reviewed: Mar. 8, 2007

Thanks for the recipe. It had a nice flavor and makes for a fairly easy dinner. I had trouble getting mine to stick together, so they were quite crumbled, but the flavour was nice. Next time I'll try adding another 1/2 egg. I sprinked dill/lemon seasoning on them when I was frying them and served them with lemon wedges. Next time I might try some cajun or other seasoning to see what it is like. Thanks!

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8 users found this review helpful

Reviewer:

Jodi

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Aug. 23, 2005

We had major problems with this! Patties wouldn't stay together. Dry and bland too (which is surprising with the pepper and onion, which I sauteed in butter first, and jalapeno. Served with Wasabi-Jalapeno Sauce.

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7 users found this review helpful

Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

Reviewed: Feb. 8, 2005

Excellent recipe! I made it for a Mardi Gras dinner. Yum! I'm going to saute the peppers and onions next time, and kick it up a notch with even more jalapenos :) Note: the recipe makes 8 patties, not 4 as indicated.

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11 users found this review helpful