Thai Potato Cakes

Thai Potato Cakes 2


Sometimes we fancy a light but flavoursome lunch or even a quick snack in the evenings and these potato cakes are just the things that tick all of the boxes. Quick and easy to make with very little preparation.

For these moreish little bites you will need

  • 750 g potatoes, peeled then cubed
  • 1 small red chilli finely chopped (you can add more or less depending on your own taste)
  • 1cm cube ginger, finely chopped
  • 1 8cm piece lemongrass, finely chopped
  • 8 spring onions, chopped
  • 3 cloves garlic, finely chopped
  • 1 cup coriander, finely chopped
  • 2 medium free range eggs, lightly beaten
  • 1/2 teaspoon cinnamon
  • 30ml milk
  • 3 tbsp plain flour
  • Salt and Pepper to taste
  • Oil for cooking

First add your chopped potatoes to a pan of boiling water and boil until soft
For the next step, if you are lazy like me you can add the rest of your ingredients to a food processor and mix away until they are at your desired consistency.
Once your potatoes are soft, give them a good mash and then let them cool before adding your mixture.
Fold in the mixture and give it a good stir
Form your potato mixture into balls and then press into patties, it’s up to you on what size you go for
Add a small amount of oil to a frying pan and heat
Fry your cakes until they are golden/brown on the outside, usually about 3-4 minutes each side

Serve hot with salad and a sweet chilli sauce


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