I used to work in a restaurant, and we’d make these Thai-style fishcakes (using smoked salmon) that everyone would rave about. Obviously I couldn’t taste them because I don’t eat fish, so I thought I’d make my own veggie version – Thai-style corn and potato cakes. My corn and feta potato cakes went down a storm, but since I’m trying to force myself not to put cheese in everything (believe it or not), I thought I’d make this version vegan.
Before anyone leaves me a million messages telling me how un-Thai these are, let me state for the record: I have no idea how authentically Thai these might be. Probably not very. I can’t imagine they make potato cakes too often in Thailand. Don’t go making these if you want something that tastes like it’s been made by a little old lady in Phuket. There’s a reason I called these ‘Thai-style’ not just ‘Thai’.
That said, these do include all of my favourite Thai-style flavours: lime, coriander and chilli. The basis of this recipe is just mashed potato, but these added flavours makes these potato cakes seem really special. There’s just enough chilli to give a nice gentle heat. I used one fairly small red chilli, but it was quite a mild one – you can see the type I used in the photos. Remember, these potato cakes are only cooked for a few minutes each side in a pan, so you don’t want to choose a chilli that’s too strong, even if you like things spicy.
The mixture for these potato cakes sticks together really well – the potato makes a great glue. Remember, though, that they’re quite soft, so you need to be fairly delicate with them in the pan. Pick them up with a spatula and flip them gently. Their softness is actually one of the things that makes these potato cakes so gorgeous to eat – they have a nice crispy top and bottom, but inside they’re smooth and creamy like normal mashed potato. The hint of lime adds a perfect tangy flavour.
We had these on their own for lunch (they’d be great with a dollop of spicy salsa or a drizzle of sweet chilli sauce), but they’d also be the perfect great side dish to have alongside a Thai curry or stir fry.
- 425g potato (around 2 medium potatoes)
- 1 small red chilli, deseeded and finely chopped
- 3tbsp fresh coriander, chopped
- Juice of half a lime
- Black pepper
- 100g tinned sweetcorn kernels (drained)
- 3tbsp oil, for frying
- Chop up the potatoes (I left the skins on) and cook them until tender – I did mine in the microwave (in a covered bowl with a dash of water – it took about 9 minutes), but you could boil or steam them if you prefer. Be aware that if you boil your potato, it might end up being a little wetter than if you use one of the other methods, so you might want to add a little less lime juice or your mixture might be too wet.
- When the potato is cooked, mash it well. If you left the skins on like I did, you might need to use a knife to break up the skins a little. Add the chopped chilli, coriander, lime juice and seasonings, and mash together. Add the corn, and mix to combine.
- With clean hands, shape the mixture into four patties.
- Heat the oil in a pan until it sizzles when a tiny piece of the mixture is added. Carefully add the potato cakes (use a spatula to help them stay together), and cook over a medium heat until the underside of each potato cake is golden brown (it should just take a few minutes). Carefully flip the patties over, and repeat with the other side.
- If they look at all greasy, drain them on kitchen paper before serving.
More potato side dish recipes:
Garlic and parsley fries
Cheesy herbed potatoes anna
Brie and mushroom potato gratin
Crispy potato mojos from Pinch of Yum
Mom’s mashed potatoes from Cooking Classy
Tunisian-inspired chickpea and potato salad from Fat Free Vegan Kitchen