Thai Red Curry Sweet Potato & Cauliflower Patties: A Flavor-Packed Delight

If you’re searching for a dish that’s vibrant, wholesome, and bursting with bold flavors, Thai Red Curry Sweet Potato & Cauliflower Patties are just what you need. These patties combine the natural sweetness of sweet potatoes with the nuttiness of cauliflower and the bold, spicy kick of Thai red curry paste. Whether served as an appetizer, snack, or light meal, they’re guaranteed to be a hit. Plus, they pair beautifully with lime wedges and sweet chili sauce for an authentic Thai-inspired experience.

Ingredients for Thai Red Curry Sweet Potato & Cauliflower Patties

Category	Ingredient	Quantity
Vegetables	Sweet potato (peeled, chopped)	500 g
	Sebago potatoes (peeled, chopped)	400 g
	Cauliflower (cut into florets)	400 g
Flavor Additions	Thai red curry paste	1/4 cup
	Green onions (chopped)	2
	Fresh coriander (chopped)	2 tbsp + extra for serving
Binding Ingredients	Plain flour	1 cup
	Egg (lightly beaten)	1
	Panko breadcrumbs	3/4 cup
For Frying and Serving	Vegetable oil	As needed
	Lime wedges	To serve
	Sweet chili sauce	To serve

Why You’ll Love This Recipe

• Vibrant Flavors: The Thai red curry paste adds bold, aromatic flavors that make each bite a delight.
• Healthy Ingredients: Packed with sweet potatoes and cauliflower, these patties are a great way to enjoy nutrient-dense vegetables.
• Crispy Texture: A light coating of panko breadcrumbs creates a golden, crunchy exterior.
• Easy to Make: Simple steps and accessible ingredients make this recipe ideal for any skill level.
• Versatile: Serve them as an appetizer, snack, or even a vegetarian main dish.

Step-by-Step Instructions for Thai Red Curry Sweet Potato & Cauliflower Patties

1. Prepare the Vegetables

• Bring a large pot of water to a boil.
• Add the sweet potato, Sebago potatoes, and cauliflower florets to the boiling water.
• Cook for about 10–12 minutes, or until the vegetables are tender.
• Drain the cooked vegetables and let them cool slightly.

2. Make the Patties Mixture

• In a large mixing bowl, mash the cooled vegetables until mostly smooth, leaving a few chunks for texture.
• Add the Thai red curry paste, chopped green onions, and fresh coriander. Mix well to combine.
• Season the mixture with salt and pepper to taste.

3. Form the Patties

• Gradually add the plain flour to the vegetable mixture, stirring until fully incorporated.
• Add the beaten egg and mix until the mixture holds together.
• Shape the mixture into 12 small patties, pressing each one firmly to maintain its shape.
• Pour the panko breadcrumbs into a shallow bowl and coat each patty thoroughly.

4. Shallow-Fry the Patties

• Heat a generous amount of vegetable oil in a large skillet over medium heat.
• Once the oil is hot, fry the patties in batches, cooking for 3–4 minutes per side until golden brown and crispy.
• Transfer the fried patties to a paper towel-lined plate to drain excess oil.

5. Serve and Garnish

• Arrange the patties on a serving platter.
• Garnish with extra coriander sprigs and serve with lime wedges and sweet chili sauce for dipping.
• Enjoy hot for the best flavor and texture.

Pro Tips for Perfect Patties

1. Ensure Proper Texture

Mash the vegetables thoroughly, but leave small chunks for a heartier bite. This also helps the patties hold together.

2. Adjust the Heat

If you prefer milder patties, reduce the amount of Thai red curry paste. For more spice, add a pinch of red chili flakes or a dash of hot sauce.

3. Use the Right Oil

Choose a neutral oil with a high smoke point, like vegetable or canola oil, for frying.

4. Keep Patties Warm

If making a large batch, keep the cooked patties warm in an oven set to 200°F (93°C) until ready to serve.

5. Make Ahead

Prepare the vegetable mixture and form the patties in advance. Refrigerate for up to 24 hours before frying.

Nutritional Information

Nutrient	Per Serving (2 Patties)
Calories	220
Protein	6g
Fat	10g
Carbohydrates	28g
Fiber	4g
Sodium	320mg

Serving Suggestions

• As an Appetizer: Serve on a platter with dipping bowls of sweet chili sauce and yogurt dip.
• Main Dish: Pair with a fresh green salad or steamed jasmine rice for a complete meal.
• Party Snack: Present in bite-sized portions with toothpicks for easy sharing.
• Light Lunch: Add to a wrap with lettuce, cucumber, and a drizzle of sriracha mayo.

FAQs About Thai Red Curry Sweet Potato & Cauliflower Patties

1. Can I bake these patties instead of frying?

Yes! Preheat your oven to 400°F (200°C), place the patties on a greased baking sheet, and bake for 20–25 minutes, flipping halfway through.

2. How do I store leftovers?

Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispiness.

3. Can I freeze these patties?

Absolutely! Freeze uncooked patties in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the frying or baking time.

4. What can I use instead of panko breadcrumbs?

Regular breadcrumbs, crushed crackers, or even ground oats can be used as a substitute.

5. Can I make these gluten-free?

Yes! Use gluten-free flour and breadcrumbs to make this recipe gluten-free.

6. What other vegetables can I use?

You can substitute or add vegetables like pumpkin, carrots, or zucchini. Be sure to adjust the flour if the mixture becomes too wet.

Why You’ll Love This Recipe

Thai Red Curry Sweet Potato & Cauliflower Patties combine the best of bold Thai flavors with wholesome ingredients. Their crispy exterior and tender, flavorful interior make them irresistible. Whether you’re hosting guests or enjoying a cozy meal at home, these patties are a versatile and satisfying dish that’s easy to customize.

Call to Action

Ready to bring bold flavors to your table? Gather your ingredients and whip up a batch of Thai Red Curry Sweet Potato & Cauliflower Patties today. They’re easy to make, endlessly customizable, and guaranteed to impress!

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