Thai Potato Cakes with Spicy Dipping Sauce
These crispy Thai potato cakes are loaded with corn, fresh chillies, and cilantro, then served with a tangy spicy dipping sauce. They come together in under 45 minutes with simple pantry ingredients and make a satisfying vegan lunch or appetiser.
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
Serving: 1servingCalories: 438kcalCarbohydrates: 84gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gSodium: 445mgPotassium: 1791mgFiber: 11gSugar: 8gVitamin A: 653IUVitamin C: 91mgCalcium: 59mgIron: 4mg
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