These Thai potato cakes are crispy patties made from mashed potato, sweet corn, bird’s eye chillies, and cilantro — pan-fried until golden and served with a three-ingredient dipping sauce that comes together in under a minute. The whole thing is done in 35 minutes, uses no eggs or dairy, and the heat level is easy to dial back for anyone at the table who runs cold on spice.
Why this recipe works
Two things make these patties hold together without eggs or breadcrumbs. First, the potatoes are steamed rather than boiled — boiling waterloggs the starch, which makes the mixture slack and hard to shape. Steaming keeps the potato dry enough that its own starch does the binding. Second, the patties go into the fridge before cooking. Cold fat firms up, cold starch sets, and the patties hit the pan as a solid unit instead of a soft mess. Skip that chill step and you’ll spend your time chasing crumbles around the skillet.
Mistakes to avoid
- Mashing too smooth. A completely lump-free mash gives you dense, gummy patties. Leave a few small chunks in the mix — they create pockets that help the inside stay light while the outside crisps.
- Skipping the taste-and-adjust step before shaping. Once the patties are cooked, seasoning the inside is impossible. Salt the mixture properly before it goes into the fridge — it should taste slightly bold, because the crust will dilute it a little.
- Crowding the pan. If the patties touch, they steam each other and you lose the crust. Use a 10-inch skillet for no more than three or four patties at a time, and resist moving them before the 3-minute mark.
- Using wet corn. Canned corn needs to be drained and patted dry. Excess liquid from the corn goes straight into the potato mixture and makes it harder to shape and slower to brown.
- Adding all the green onion to the mix. Half goes in the mixture, half goes on top as a garnish — skip the garnish if you want, but keeping some back means you’re not fishing raw onion out of a hot pan.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. To reheat, put them in a dry non-stick skillet over medium heat for 2 to 3 minutes per side — no oil needed if the pan is non-stick. The dipping sauce keeps separately in a small jar for up to a week; give it a stir before serving since the chilli paste can settle. If you’re making these ahead for a weeknight, the uncooked shaped patties can sit covered in the fridge overnight, which actually improves their texture by giving the starch more time to firm up.
Thai Potato Cakes with Spicy Dipping Sauce
Equipment
- Steamer basket or large pot with steamer insert
- 10-inch non-stick skillet
- Potato masher
- Large mixing bowl
- Rimmed baking sheet (if baking)
- Small bowl for dipping sauce
Ingredients
Thai Potato Cakes Ingredients
- 2 large potatoes approximately 1 lb total, peeled and cut into 1-inch chunks
- 1 cup sweetcorn kernels drained if canned or thawed if frozen
- 3 Thai bird's eye chillies finely diced, or 1–2 for milder heat
- ½ cup fresh cilantro finely chopped
- 2 stalk green onions thinly sliced, divided
- salt to taste
- ground black pepper to taste
- 1 tablespoon neutral oil vegetable or canola, for pan-frying
Dressing Ingredients
- 3 tablespoons Braggs liquid aminos or soy sauce / tamari
- 1 tablespoon chilli and garlic paste such as sambal oelek
- 1 tablespoon rice vinegar
Instructions
- Peel and cut the potatoes into 1-inch (2.5cm) chunks. Steam for 15–18 minutes until tender when pierced with a fork but not falling apart. They should hold their shape slightly.
- While the potatoes steam, combine the corn, diced chillies, chopped cilantro, half of the sliced green onions, and salt and pepper in a large mixing bowl.
- Transfer the steamed potatoes to the mixing bowl. Mash thoroughly with a potato masher until mostly smooth with a few small chunks remaining for texture. Fold the mashed potato into the corn and herb mixture until evenly combined. Taste and adjust salt and pepper.
- Divide the mixture into 6–8 equal portions and shape each into a patty about 3 inches (7.5cm) wide and 1/2 inch (1.25cm) thick. Place on a plate and refrigerate for 15 minutes if the mixture feels too soft to handle.
- To pan-fry: Heat 1 tablespoon of neutral oil in a non-stick skillet over medium-high heat. Cook the patties for 3–4 minutes per side until golden brown and heated through. Work in batches to avoid overcrowding.
- To bake: Preheat the oven to 400°F / 200°C (200°C fan-forced). Place patties on a lightly oiled or parchment-lined baking sheet and bake for 12–15 minutes per side until golden and crisp.
- Transfer the cooked potato cakes to a serving plate and top with the remaining sliced green onions and extra sliced chillies.
- For the dipping sauce, whisk together the Braggs liquid aminos, rice vinegar, and chilli garlic paste in a small bowl. Serve alongside the potato cakes for dipping.
Notes
- Storage: Refrigerate cooked potato cakes in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes per side to restore crispness — microwaving will make them soggy.
- Freezer-friendly: Freeze uncooked patties on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding 2–3 extra minutes per side. Keeps for up to 2 months.
- Make-ahead: Mix the potato cake mixture and store it covered in the fridge for up to 24 hours before shaping and cooking.
- Substitutions: Replace Braggs liquid aminos with tamari or soy sauce (use coconut aminos to keep it soy-free). Swap cilantro for Thai basil for a different aromatic profile.
- Pro tip: Let the shaped patties rest in the fridge for 15–20 minutes before cooking — cold patties hold together much better when they hit the hot pan.
Nutrition
Frequently asked questions
Can I make these less spicy for kids?
Yes — use one bird’s eye chilli instead of three, or swap in a mild red chilli like Fresno for colour without much heat. The dipping sauce can also be made without the chilli garlic paste and replaced with a splash of extra rice vinegar and a small spoon of honey, which gives a tangy-sweet dip that works well for younger eaters.
Do I need a steamer, or can I just boil the potatoes?
You can boil them, but drain very thoroughly and let them sit in the hot pot off the heat for a couple of minutes to steam-dry before mashing. Boiled potatoes hold more water, so the mixture will be softer and may need a longer chill in the fridge — 25 to 30 minutes rather than 15 — before it’s firm enough to shape without sticking to your hands.
What potato variety works best here?
A starchy potato like Russet or Idaho gives the driest, fluffiest mash and binds most reliably. Waxy varieties like red potatoes or fingerlings hold too much moisture and produce a denser, stickier patty that’s harder to crisp up in the pan.
