Thai Potato Cakes
Crispy, golden, and bursting with bold Southeast Asian flavors, these Thai Potato Cakes are a delightful fusion of comfort food and vibrant Thai spices. Perfectly seasoned with a mix of garlic, fresh cilantro, red chili, and a zesty lime-soy-turmeric blend, these easy-to-make patties are naturally gluten-free thanks to rice flour. The recipe’s quick 40-minute prep-and-cook time makes it an ideal weeknight meal or party appetizer. Fry them to perfection for a satisfying crunch, then serve them warm with your favorite dipping sauce—sweet chili or peanut sauce pairs beautifully. Whether you’re craving a creative twist on traditional potato dishes or looking to impress guests with a global-inspired snack, these Thai Potato Cakes deliver a flavorful punch every time!
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Recipe Information
Ingredients
- 500 g Potatoes
- 50 g Rice flour
- 1 small Red chili
- 2 cloves Garlic
- 10 g Fresh cilantro
- 2 tbsp Fresh lime juice
- 1 tbsp Soy sauce
- 1 tsp Brown sugar
- 0.5 tsp Ground turmeric
- 3 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 stalks Scallions (green onions)
Instructions
Peel the potatoes and cut them into chunks. Place in a large pot of salted water and boil until tender, about 10-12 minutes. Drain and let them cool slightly.
Mash the boiled potatoes in a large bowl until smooth. Set aside.
Finely chop the red chili, garlic, cilantro, and scallions. Add these to the mashed potatoes.
In a small bowl, mix the lime juice, soy sauce, brown sugar, and turmeric. Pour this mixture into the mashed potatoes along with the rice flour, salt, and pepper.
Mix everything thoroughly until it forms a dough-like consistency. If the mixture is too sticky, add a small amount of additional rice flour.
Shape the potato mixture into small, flat patties about 2 inches in diameter.
Heat the vegetable oil in a large non-stick skillet over medium heat. Fry the patties in batches, cooking each side for 3-4 minutes or until crispy and golden brown.
Remove the cooked potato cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve the Thai Potato Cakes warm with a dipping sauce of your choice, such as sweet chili or peanut sauce.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2997 mg | 130% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 10.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2991 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
