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
Asparagus and goat’s cheese potato salad
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