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Thai potato cakes

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Thai potato cakes
Thai potato cakesSupplied

A recipe from the Good Food collection.

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Ingredients

  • 750 g (1 lb 10 oz) boiling potatoes, peeled

  • 1–2 small red chillies, finely chopped

  • 8 cm (3¼ inch) piece lemongrass, white part only, finely chopped

  • 3 very large handfuls coriander (cilantro) leaves, chopped

  • 8 spring onions (scallions), chopped

  • 2 eggs, lightly beaten

  • 3 tablespoons plain (all-purpose) flour oil, for shallow-frying sweet chilli sauce, for serving

Method

  1. Step 1

    Grate the potatoes, then squeeze dry in a tea towel (dish towel) to remove as much moisture as possible. Mix with the chilli, lemongrass, coriander, spring onion, egg and flour.

  2. Step 2

    Heat 1.5 cm (⅝ inch) of oil in a frying pan. Use 2 heaped tablespoons of mixture to make each cake and cook three or four cakes at a time, for 3–4 minutes over medium heat. Turn and cook for another 3 minutes, or until crisp and cooked through. Drain on paper towels and keep warm while cooking the remaining mixture. Serve hot with sweet chilli sauce.

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