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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
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)
Directions
Step 1
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.
Step 2
Mash the boiled potatoes in a large bowl until smooth. Set aside.
Step 3
Finely chop the red chili, garlic, cilantro, and scallions. Add these to the mashed potatoes.
Step 4
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.
Step 5
Mix everything thoroughly until it forms a dough-like consistency. If the mixture is too sticky, add a small amount of additional rice flour.
Step 6
Shape the potato mixture into small, flat patties about 2 inches in diameter.
Step 7
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.
Step 8
Remove the cooked potato cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Step 9
Serve the Thai Potato Cakes warm with a dipping sauce of your choice, such as sweet chili or peanut sauce.
Nutrition Facts
| Serving size | 690.5 grams (690.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1038 |
| Total Fat 40.60g | 52% |
| Saturated Fat 6.00g | 30% |
| Polyunsaturated Fat 25.20g | |
| Cholesterol 0mg | 0% |
| Sodium 2997mg | 130% |
| Total Carbohydrate 157.60g | 57% |
| Dietary Fiber 13.70g | 49% |
| Total Sugars 10.50g | |
| Protein 19.40g | 39% |
| Vitamin D 0IU | 0% |
| Calcium 128mg | 10% |
| Iron 8mg | 44% |
| Potassium 2991mg | 64% |
Source of Calories