Elevate your snack game with these Thai Red Curry Sweet Potato & Cauliflower Patties! Infused with the fragrant spices of Thai red curry, these crispy patties bring a unique blend of flavors and textures, with a satisfying crunch from panko breadcrumbs and a subtle heat from the curry paste. Perfect as an appetizer, side dish, or main course, they’re delicious with a side of sweet chili sauce and a squeeze of fresh lime.
Ingredients:
- 500g sweet potato, peeled and chopped
- 400g Sebago potatoes, peeled and chopped
- 400g cauliflower, cut into florets
- 1/4 cup Thai red curry paste
- 2 green onions, chopped
- 2 tbsp fresh coriander, chopped (plus extra sprigs for serving)
- 1 cup plain flour
- 1 egg, lightly beaten
- 3/4 cup panko breadcrumbs
- Vegetable oil, for shallow-frying
- Lime wedges, to serve
- Sweet chili sauce, to serve
Instructions:
- Prepare the Vegetables
- In a large pot, bring water to a boil.
- Add the sweet potato, Sebago potatoes, and cauliflower, and cook until all vegetables are tender (about 10-12 minutes).
- Drain and set aside to cool slightly.
- Make the Patties Mixture
- In a large mixing bowl, mash the cooked vegetables until mostly smooth, leaving a bit of texture for a hearty bite.
- Add the Thai red curry paste, chopped green onions, and fresh coriander, stirring to combine. Season with salt and pepper to taste.
- Form the Patties
- Gradually add the flour to the vegetable mixture, stirring well after each addition.
- Add the beaten egg and mix until the ingredients come together.
- Shape the mixture into small patties (about 12), pressing each one firmly to help them hold together.
- Place the panko breadcrumbs in a shallow bowl and coat each patty thoroughly.
- Shallow-Fry the Patties
- In a large skillet, heat enough vegetable oil to shallow-fry the patties over medium heat.
- Once the oil is hot, add the patties in batches, frying for 3-4 minutes per side or until golden and crisp.
- Transfer to a paper towel-lined plate to drain any excess oil.
- Serve and Garnish
- Serve the patties with lime wedges, extra coriander sprigs, and a side of sweet chili sauce for dipping.
- Enjoy hot for the best flavor and texture.
Conclusion:
These Thai Red Curry Sweet Potato & Cauliflower Patties bring an exotic twist to traditional potato cakes. With the warmth of Thai curry paste and the freshness of coriander, they make a versatile dish that’s easy to whip up and full of vibrant flavors. Serve them as a crowd-pleasing appetizer or a delightful vegetarian main, paired with your favorite dipping sauces!
Thai Red Curry Sweet Potato & Cauliflower Patties
Deliciously spiced Thai red curry patties made withsweet potatoes, cauliflower, and crunchy panko coating. Great for dipping insweet chili sauce and perfect for any meal!
Ingredients
- 500 g sweet potato peeled and chopped
- 400 g Sebago potatoes peeled and chopped
- 400 g cauliflower cut into florets
- 1/4 cup Thai red curry paste
- 2 green onions chopped
- 2 tbsp fresh coriander chopped (plus extra sprigs for serving)
- 1 cup plain flour
- 1 egg lightly beaten
- 3/4 cup panko breadcrumbs
- Vegetable oil for shallow-frying
- Lime wedges to serve
- Sweet chili sauce to serve
Instructions
Prepare the Vegetables
- In a large pot, bring water to a boil.
- Add the sweet potato, Sebago potatoes, and cauliflower, and cook until all vegetables are tender (about 10-12 minutes).
- Drain and set aside to cool slightly.
Make the Patties Mixture
- In a large mixing bowl, mash the cooked vegetables until mostly smooth, leaving a bit of texture for a hearty bite.
- Add the Thai red curry paste, chopped green onions, and fresh coriander, stirring to combine. Season with salt and pepper to taste.
Form the Patties
- Gradually add the flour to the vegetable mixture, stirring well after each addition.
- Add the beaten egg and mix until the ingredients come together.
- Shape the mixture into small patties (about 12), pressing each one firmly to help them hold together.
- Place the panko breadcrumbs in a shallow bowl and coat each patty thoroughly.
Shallow-Fry the Patties
- In a large skillet, heat enough vegetable oil to shallow-fry the patties over medium heat.
- Once the oil is hot, add the patties in batches, frying for 3-4 minutes per side or until golden and crisp.
- Transfer to a paper towel-lined plate to drain any excess oil.
Serve and Garnish
- Serve the patties with lime wedges, extra coriander sprigs, and a side of sweet chili sauce for dipping.
- Enjoy hot for the best flavor and texture.