Potato dishes without the hidden egg

The potato is rarely the risky part. Egg commonly appears in potato croquettes, patties and dumplings as a binder, in potato-topped pies or pastries as a glaze, and in fresh pasta or batter as an enriching or setting ingredient. Mashed potato can also be mixed with egg before baking or frying, so read the full method rather than relying on the dish name.

For patties and potato cakes, use a dry, starchy mash and chill it before shaping, then coat it with breadcrumbs or flour if suitable. Cornstarch, chickpea flour or ground flax mixed with water can bind mixtures, but each changes the texture slightly. For a pie topping, spread seasoned mash directly over the filling and roughen the surface with a fork instead of brushing it with egg.

Check stock cubes, mayonnaise, sauces, breadcrumbs, pastry and any ready-made toppings, since egg may be present without appearing in the dish's name. Use clean utensils and a separate pan if the kitchen also handles egg, and follow the person's medical guidance about traces and cross-contact. Nomme can keep the shared shortlist focused on meals that suit both people, but packaged ingredients still need their labels checked.