Prepare the Vegetables

1. In a large pot, bring water to a boil.
2. Add the sweet potato, Sebago potatoes, and cauliflower, and cook until all vegetables are tender (about 10-12 minutes).
3. Drain and set aside to cool slightly.

Make the Patties Mixture

1. In a large mixing bowl, mash the cooked vegetables until mostly smooth, leaving a bit of texture for a hearty bite.
2. 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

1. Gradually add the flour to the vegetable mixture, stirring well after each addition.
2. Add the beaten egg and mix until the ingredients come together.
3. Shape the mixture into small patties (about 12), pressing each one firmly to help them hold together.
4. Place the panko breadcrumbs in a shallow bowl and coat each patty thoroughly.

Shallow-Fry the Patties

1. In a large skillet, heat enough vegetable oil to shallow-fry the patties over medium heat.
2. Once the oil is hot, add the patties in batches, frying for 3-4 minutes per side or until golden and crisp.
3. Transfer to a paper towel-lined plate to drain any excess oil.

Serve and Garnish

1. Serve the patties with lime wedges, extra coriander sprigs, and a side of sweet chili sauce for dipping.
2. Enjoy hot for the best flavor and texture.